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First Brats/hog casings and using the grinder - Page 2

post #21 of 39

How much were the blades?  There is the chef's choice grinder attachment for the kitchenaid which may be a better option, but it's $90.  Depending on the blade cost (kitchenaid grinder $40 + blade cost), it may be better to go with a fully stainless steel attachment.

 

 

 

 

 

post #22 of 39
Quote:
Originally Posted by dirtsailor2003 View Post
 

For a first go those look great! It does get easier!

 

I don't do a second grind either. I do one grind then hand mix in all the ingredients. Use my Lemon of a LEM stuffer to stuff.

 

http://www.smokingmeatforums.com/t/177047/is-my-lem-a-lemon

 

What so the LEM 5# stuffer isnt 100%?  I thought these machines were bullet proof?

post #23 of 39
Quote:
Originally Posted by mummel View Post

I was planning on getting the LEM, but what about the Kitchenaid grinder?  My wife has the mixer and the attachment for grinding is ~$40 vs $150 for a dedicated grinder.  Anyone use this before?  Does it work well?

I've had great luck with the KA meat grinder. Most I've ever done in one session is 15 lbs. That's about the limit. Grinder was starting to heat up at the end.
post #24 of 39

Which is more powerful, a Kitchenaid 6 quart 1HP, or the LEM Products 575 Watt #8 Electric Meat Grinder?

 

http://www.lemproducts.com/product/countertop-575-watt-8-grinder/triple-threat

 

post #25 of 39

:ahijack:

 

How's those brats coming?

post #26 of 39
Quote:
Originally Posted by Smokin Phil View Post


I've had great luck with the KA meat grinder. Most I've ever done in one session is 15 lbs. That's about the limit. Grinder was starting to heat up at the end.


as mentioned, KA grinder is fine for 5-10 batches....stuffer is pretty useless, causing more frustration than anything

post #27 of 39
Quote:
Originally Posted by gary s View Post
 

Hey Timberjet    I fixed your Picture for You

 

 


LOL...thas badddddddddddddddd

post #28 of 39

Listen I think your brats look great! I am really impressed, I wouldn't have believed they were made by a first timer.

 

It will all come to you. As you make more and more, each time you pick up something else that you hadn't realized before. Get you a composition book or journal, after you have finished a batch, add what you noticed and learned. Before you make your next batch read thru it to refresh your memories. Sure you remember it all after you've read thru it... Its a great help.

 

There is nothing written in stone was to what you do except the safety protocals. So enjoy it. You'll be amazed at things you can make and how good they are. A sausage is nothing more than a convienent carrying case that can be smoked.  Have fun, it shouldn't be work or stressful.

 

BTW I loved your write up. You keep calling it as you see it and folks will come to look forward to your write-ups.

 

Great looking brats!

post #29 of 39
Quote:
Originally Posted by mummel View Post
 

Which is more powerful, a Kitchenaid 6 quart 1HP, or the LEM Products 575 Watt #8 Electric Meat Grinder?

 

http://www.lemproducts.com/product/countertop-575-watt-8-grinder/triple-threat

 

 

Here's the real juicer! Its slices, it dices, it juliannes and when its done, it cleans itself up and returns to the closet on its own!

 

post #30 of 39

Lips , good looking brats !

post #31 of 39

Good looking brats for your first attempt. Like anything else, the more you do it the easier it becomes. :Looks-Great:

post #32 of 39
Quote:
Originally Posted by gary s View Post

Hey Timberjet    I fixed your Picture for You




Now I don't care who ya are, that's damned funny right there ! biggrin.gif

If ya don't think that's funny, ya'll just need to have a brew & Q ! beercheer.gif
post #33 of 39
Thread Starter 

Sorry, I forgot to load the finished product.  They turned out AWESOME and hot like I wanted, but nothing went as I planned for this first time.  I learned a lot.  My MES 30 wouldn't keep a smoke going and the temp was all over the place because it was so windy.  So after getting some smoke on them I turned to another thing I learned on here and poached them on the stove top until the hit IT.

 

 

 

 

post #34 of 39

Looks delicious.

post #35 of 39
Thread Starter 

Last one.  I brought some to our work BBQ for admin appreciation along with some wings.  Some just can't handle the heat though.

post #36 of 39

Nice Job   Making me hungry !!   points1.png

 

 

Gary

post #37 of 39
Thread Starter 

How important is the "bloom" for sausage?  I didn't even think about this until looking at other posts.  I went straight out of water bath, dried off with paper towel and vacuum sealed.

post #38 of 39
Quote:
Originally Posted by Lips View Post
 

How important is the "bloom" for sausage?  I didn't even think about this until looking at other posts.  I went straight out of water bath, dried off with paper towel and vacuum sealed.

The bloom is primarily for color, but you do want to have your casings pretty dry when you seal it up. Might affect the snap a little bit.

post #39 of 39

Getting to this thread a little late but wanted to comment on mixiing spices.

I always add the spices after the second grind but I do one other thing. 

I put some water in my blender and then add the spices to the blender. 

Blend everything up which dissolves the salt and then pour the mixture over the meat.

It makes for a very uniform distribution of seasoning in the meat and the water also makes pumping with the stuffer a little easier.

I remember my grandfather always adding some water to his meat to make the stuffing easier.

I prick any air pockets the sausage prior to hanging and smoking. 

The added water will all go away when the meat is being smoked.

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