First Brats/hog casings and using the grinder

mummel

Master of the Pit

Apr 8, 2015

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Massachusetts

• Apr 23, 2015

• #21

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.

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• mummel
• Apr 23, 2015

 

mummel

Master of the Pit

Apr 8, 2015

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• Apr 23, 2015

• #22

dirtsailor2003 said:

 
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

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

 

S

smokin phil

Smoking Fanatic

Jun 6, 2012

374

30

• Apr 23, 2015

• #23

mummel said:

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?

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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.

 

mummel

Master of the Pit

Apr 8, 2015

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• Apr 23, 2015

• #24

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

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• mummel
• Apr 23, 2015

 

rgautheir20420

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Jun 11, 2014

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Crest Hill, IL (Chicagoland)

• Apr 23, 2015

• #25

How's those brats coming?

 

chef willie

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Willamette Valley, Oregon

• Apr 23, 2015

• #26

Smokin Phil said:

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.

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

 

chef willie

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• Apr 23, 2015

• #27

gary s said:

 
Hey Timberjet    I fixed your Picture for You

900x900px-LL-aaf7c9fd_summersausage141-1.jpg

• gary s
• Apr 23, 2015

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LOL...thas badddddddddddddddd

 

foamheart

Gone but not forgotten. RIP

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Apr 4, 2013

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South Louisiana, on the Mississippi River

• Apr 23, 2015

• #28

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!

 

foamheart

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Apr 4, 2013

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South Louisiana, on the Mississippi River

• Apr 23, 2015

• #29

mummel said:

 
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

1113.jpg

• mummel
• Apr 23, 2015

Click to expand...

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!

LEM #12 003.JPG

• foamheart
• Apr 23, 2015

 

Last edited: Apr 23, 2015

crazymoon

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• Apr 24, 2015

• #30

Lips , good looking brats !

 

chewmeister

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Aug 28, 2013

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Eastern PA

• Apr 24, 2015

• #31

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

 

Rafter H BBQ

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• Apr 25, 2015

• #32

gary s said:

Hey Timberjet    I fixed your Picture for You

900x900px-LL-aaf7c9fd_summersausage141-1.jpg

• gary s
• Apr 23, 2015

Click to expand...

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

If ya don't think that's funny, ya'll just need to have a brew & Q ! :beercheer:

 

lips

Fire Starter

Original poster

Thread starter

Oct 5, 2013

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Redding, California

• Apr 27, 2015

• #33

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.

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• lips
• Apr 27, 2015

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• lips
• Apr 27, 2015

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• lips
• Apr 27, 2015

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• lips
• Apr 27, 2015

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• lips
• Apr 27, 2015

 

mummel

Master of the Pit

Apr 8, 2015

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Massachusetts

• Apr 27, 2015

• #34

Looks delicious.

 

lips

Fire Starter

Original poster

Thread starter

Oct 5, 2013

38

14

Redding, California

• Apr 27, 2015

• #35

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

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• lips
• Apr 27, 2015

 

• 

Reactions: welshrarebit and gary s

gary s

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• Apr 27, 2015

• #36

Nice Job   Making me hungry !!   

Gary

 

lips

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Thread starter

Oct 5, 2013

38

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Redding, California

• Apr 28, 2015

• #37

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.

 

timberjet

Master of the Pit

Jan 29, 2010

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Waitsburg Washington

• Apr 29, 2015

• #38

Lips said:

 
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.

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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.

 

doyles

Newbie

Feb 27, 2015

6

10

• May 3, 2015

• #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.