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I've Never Used A Stuffer. - Page 2

post #21 of 28
Quote:
Originally Posted by nepas View Post
 


You must have a big mamba jamba grinder to be able to use it for stuffing. A KitchenAid or smaller type grinder just dont cut it (for stuffing)

No he is stuffing cubed meat not already ground meat.

post #22 of 28
Quote:
Originally Posted by muddydogs View Post
 

No he is stuffing cubed meat not already ground meat.


I would guess with a stuffing star or plate.

post #23 of 28

if your going to make sausage .......buy a stuffer !!!!        its just money well spent

post #24 of 28
Thread Starter 
Quote:
Originally Posted by nepas View Post


You must have a big mamba jamba grinder to be able to use it for stuffing. A KitchenAid or smaller type grinder just dont cut it (for stuffing)


A grinder from northern tools, they still sell them for $100, I've had it since around 2003. Does a great job. I can do it by myself but often get my wife to load while work the stuffing to make sure it's filled just right.
post #25 of 28

When I do Italian sausage I cube the meat , add the spice , mix it and  refer over night . Then grind thru a stuffing tube and stuff at the same time . Only Italian . All other fresh sausage gets ground then stuffed thru a vertical stuffer . I use  a 500 watt #12 grinder . 

 

Chop

post #26 of 28
Thread Starter 
Quote:
Originally Posted by chopsaw View Post
 

When I do Italian sausage I cube the meat , add the spice , mix it and  refer over night . Then grind thru a stuffing tube and stuff at the same time . Only Italian . All other fresh sausage gets ground then stuffed thru a vertical stuffer . I use  a 500 watt #12 grinder . 

 

Chop

 

I couldn't find the video, I think it was an Andrew Zimmer Bizarre foods, an East European man, literally stuffs sausage with his bare hands, not for showing off but every year his family butchers a hog and process it on a family farm!

post #27 of 28
Some recipes call for adding spices before grinding, but most don't. Grinding and then mixing seems to make more sense. Anyway, that's my reason for a stuffer, besides the control factor...
post #28 of 28

If you're making summer sausage, or similar, and adding ECA, you cannot grind and stuff at the same time. ECA cannot be put thru a grinder or the batch will be ruined.

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