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

Grinder & Stuffer

post #1 of 33
Thread Starter 
Yesterday, picked up a #10 grinder & 3lb stuffer made by LEM, at Sportsmans Warehouse. Only doing this for family, so don't think I need anything bigger at the present. Now to get busy. Thought I read a post saying a pork butt works well without having to add extra fat while grinding?
post #2 of 33

Re: Grinder & Stuffer

Here you go Cajun_1,

Go to the third post on your thread for the recipe.

http://www.smokingmeatforums.com/viewtopic.php?t=1983

Tried this a couple of weeks ago and it is pretty good.
post #3 of 33
Thread Starter 
Thanks cajunsmoker, get confused sometimes with all the posts, where something is.... Glad to here you tried and enjoyed this sausage posted by Dutch. Gonna get it started today. Pretty informative guy that Dutch.
post #4 of 33

Re: Grinder & Stuffer

hello hello,
i hope you have as much fun as i do "rolling homemades"..

document all seasoning---
work in small batches---


doesnt the #10 lem come with stuffing attachments??? :)
post #5 of 33
Thread Starter 
Larry, yes it did, 1/2-3/4 & 7/8" tubes. The stuffer also came with tubes, 1/2,3/4 & 1". Going here in a few minutes to get the pork. I am ancious (?) to get this part of this great hobby started.
post #6 of 33

Re: Grinder & Stuffer

You will have great fun…my grandkids would rather eat my venison/pork breakfast sausage than anything Bob Evans has to offer. Sure makes me feel good! (and they mean it!)

Hint: get some good plastic heavy gloves for mixing spices (it gets real cold)!
wink.gif
post #7 of 33

Re: Grinder & Stuffer

heres another thought. :idea:

this is what i do ---

before i grind--
i put the spices in the water --
and stir them to mix them ---
this makes what i call the spice slurry.

i find it easier to mix in meat.

for breakfast sausage--
you can use rhine wine instead of water.

while your at it --make a homemade fatty--you will luv it.

but remember
that it probably wont beat the breakfast sausage
if you serve it with my butcher guru dutch's gravy--[its the gravy] :!:
post #8 of 33
Larry what is rhine wine? I have not heard of that before
post #9 of 33
Thread Starter 

Re: Grinder & Stuffer

I now have 6 1/2lb vacuum sealed bags of sausage. I had to cook some up just to see the difference between store bought & fresh made. (1) The consistancy was very noticeable. (2) Hardly any grease as from store bought. (3) The flavor was great. A different taste than store bought. The SO & Daughter totally enjoyed their sample. MR. DUTCH, Thank You, for sharing your vast knowledge. We appreciate what you do for this forum. We now have homemade sausage, we can enjoy the next 6 weeks.
post #10 of 33

Re: Grinder & Stuffer

Cheech, Rhine wine is from the Rhine Valley region in Germany. It is a light white wine similiar to a Reisling or Mosselle. Very tasty, but they don’t age well! wink.gif
post #11 of 33

Re: Grinder & Stuffer

there is well known vinters in cal and ny who purvey rhine wine.

i like the super market stuff.

they have it in bottles and boxes.

4 bucks tops for 750 ml

probably 10 bucks for 5 liter box
post #12 of 33

Re: Grinder & Stuffer

Cajun_1, Glad you and the family liked the sausage.
post #13 of 33
Thread Starter 

Re: Grinder & Stuffer

Thanks Dutch, Also picked up some Breakfast Sausage Seasoning, (from Hi Mountain), don't really know if this is like country sausage or not. Ever tried it? Maybe I'll make some up , and when the SO tells everyone about the great sausage, I'll give it to them. :)
post #14 of 33

Re: Grinder & Stuffer

Don’t forget to add some coarse black pepper, rubbed sage and crushed pepper flakes, they always seem to sissify those mixes unless they say they are spicy! 8)
post #15 of 33
Thread Starter 
Mr. Dutch, After the long wait for today, we had our biscuits & gravy with homemade saugage. The taste,texture & smell were GREAT. Not the usual biscuits & gravy breakfast. Did have to toss a wee bit of bacon grease in when I fried it, due to the lesser fat content, but that just added to the taste. Sure glad I found this forum. Thanks to everyone.
post #16 of 33
Thread Starter 
was just reading the instructions on my grinder again. It refers to "food grade silicone spray" to keep it lubed and rust free on the steel parts. Where or what do you guys use? Where do you get it? Thanks
post #17 of 33
yo cajun 1 ,
i use mineral oil..

i slather it on with paint brush.
then i let sit on newspaper for a day to drain ==
before i rebox grinder and parts---
the cutting plates and knife i keep immersed in
a tupper ware container,

i have a manual #8 grinder.
this works great..

food grade silicon spray can be mail ordered at my 2 favs--
www.alliedkenco.com
www.sausagemaker.com
post #18 of 33

Re: Grinder & Stuffer

QUOTE CAJUN-1 Yesterday, picked up a #10 grinder & 3lb stuffer made by LEM, at Sportsmans Warehouse. Only doing this for family, so don't think I need anything bigger at the present. Now to get busy. Thought I read a post saying a pork butt works well without having to add extra fat while grinding?

Cajun I can remember when my 5 lbs stuffer looked big enough....(Cheech begins to think of a time not long ago...)
post #19 of 33
Thread Starter 
Cheech...Hopefully I won't have to go bigger(as long as the mouths stay closed about the great taste) , but if that time comes, I'll remember your words.
post #20 of 33

Re: Grinder & Stuffer

Nope-can't see the need to buy from someone if I have a recipe. Not knocking Hi Mountain-they make some great products. With my recipes I can control the amount of salt and other spices and make it to my tastes and not some guy sitting in a lab. Just my $.02.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Grinder & Stuffer