or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Cleaning Grinder & Stuffer Between Batches
New Posts  All Forums:Forum Nav:

Cleaning Grinder & Stuffer Between Batches

post #1 of 4
Thread Starter 

In the next week or so, want to make some German beef/pork sausage & a batch of chicken with bacon sausage.  Question is - Do I have to clean the grinder & stuffer between the German batch & the chicken batch?  Cure will be used in both, some will be just smoked & some will be smoked & cooked up to temps.  Also looking for a good chicken recipe.

post #2 of 4
If you doing the chicken right after the other and I mean no wait time I say no, but if it will sit a half hour then yes I would clean it.
post #3 of 4

Yep, what Adam said. Do them back to back. If more time is needed, 1-2 hours, put the stuffer and grinder head in the Refer. Beyond that all should be cleaned and sanitized between grinds...JJ 

post #4 of 4

LC, I agree with the boys on back to back and definitely do the chicken last. Have fun !

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Cleaning Grinder & Stuffer Between Batches