My first sausage - Three ways

[DougE]

Cut shot looks good. Looks like you got a good bind and all that. How was the casing texture?

 

[Chris_in_SoCal]

Cut shot looks good. Looks like you got a good bind and all that. How was the casing texture?

The end pieces were a little tough but edible. The rest was better than anything store bought.

 

[JckDanls 07]

First let me say those look fabulous for a first go... ESPECIALLY with only a kitchen aid...

I'm another one that agrees with a dedicated stuffer... just a little 5 lb'r from LEM... They are a game changer...

I found out the new PID will only go down to 160*

Somethings not sounding right here... What controller do you have? Did you raise the temps any as the cook progressed?

As for vac sealing... Freeze the links separately first and then put as many as you want in a pack and vac seal... freezing first prevents the squishing and squeezing of the links when vacuumed

 

[JckDanls 07]

Oh.. I forgot... If your gonna stay with the KA for stuffing and grinding get yourself the foot pedal control... This will help tremendously when working by yourself as well...

 

[Chris_in_SoCal]

First let me say those look fabulous for a first go... ESPECIALLY with only a kitchen aid...

I'm another one that agrees with a dedicated stuffer... just a little 5 lb'r from LEM... They are a game changer...



Somethings not sounding right here... What controller do you have? Did you raise the temps any as the cook progressed?

As for vac sealing... Freeze the links separately first and then put as many as you want in a pack and vac seal... freezing first prevents the squishing and squeezing of the links when vacuumed

It is a Smoke Daddy Pellet Pro. I usually control it from my phone but I just replaced the phone and I need to re-connect it. I'm sure it will go lower, I just ran out of energy by the time I got them going.

I'm learning more every day. At least three things for next time thanks to all of you.

 

[DougE]

The end pieces were a little tough but edible. The rest was better than anything store bought.

I go through the trouble of making my own because nothing in the store compares to what I make. When I started, I thought, man, is this really worth all the effort? It is, and nothing I can buy compares to what I make.

 

[DougE]

Congrats on the ride!

 

[flatbroke]

Congratulations on the rotator ride. You definitely must have a lot of patience to want to do it again with the KA stuffer lol.

 

[smokin peachey]

Looks delicious! Great job! Congratulations on the rotator ride!

 

[Texas Cookin']

Good looking sausage 90! Those definitely don’t look like your first ever. Nice job.

 

[Fueling Around]

Nice feature. Home made is always the best. Plus, once you do your own thing ... wow!
I'll give a 4th. Fresh (no cure #1) sausage should get past 130-140° within 4 hours of leaving the fridge for food safety.

 

[Chris_in_SoCal]

I'm another one that agrees with a dedicated stuffer... just a little 5 lb'r from LEM... They are a game changer...

I was checking it out and my wife walked by and said NOPE!

Haha I guess I will have to wait a while on that one.

 

[Chris_in_SoCal]

Congrats on the ride!

Congratulations on the rotator ride. You definitely must have a lot of patience to want to do it again with the KA stuffer lol.

It took me a few seconds to figure out what you meant by that. Cool

 

[Chris_in_SoCal]

OK after watching a few videos on the LEM 5 LB stuffer I can now see how much easier it is to use. Now I know why so much of you were recommending a stand alone stuffer. I will still use the KA for grinding because it simply works but will get a LEM for the stuffing.

I will have to distract the wife when the Amazon box gets to the door. It can store in my back yard shed along with my other cooking toys.

 

[JC in GB]

I had some this morning and they were great but I was too tired to get up and post. After a few hours of sleep I woke up and ate some more.

I will try a cool water bath on the next run.

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The cheap vacuum sealer seemed to work.

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Nice looking sausages. Well done.

JC

 

[DougE]

but will get a LEM for the stuffing.

The 5lb is what I have. Sometimes I wish I had something a bit bigger, but I'm really pleased with it.

 

[JckDanls 07]

I will still use the KA for grinding

As I said tho... The foot pedal switch helps out tremendously on the KA grinder

 

[Fueling Around]

I have an 8# cast iron stuffer passed from my father-in-law. I love it. Body goes in the fridge for many hours before the stuffing. Meat always comes out cold even with the stop to reload the horn (tube) with more casing.
The Kitchen Aid is fine with a few accessories. Foot pedal is a must as JckDanls 07 has recommended twice for grinding or stuffing. Harbor Freight has a decent priced unit.

 

[Chris_in_SoCal]

As I said tho... The foot pedal switch helps out tremendously on the KA grinder

Are you talking about a standard Deadman switch or is there a special one for the KA?

 

[JckDanls 07]

Are you talking about a standard Deadman switch or is there a special one for the KA?

Something like this

https://www.amazon.com/dp/B09SKZYNNF/ref=sspa_dk_detail_0?pd_rd_i=B09SKZYNNF&pd_rd_w=6pSNU&content-id=amzn1.sym.f734d1a2-0bf9-4a26-ad34-2e1b969a5a75&pf_rd_p=f734d1a2-0bf9-4a26-ad34-2e1b969a5a75&pf_rd_r=T1JM1QGRJSKGE1C9PMJK&pd_rd_wg=6j8ec&pd_rd_r=1001d6d9-98e0-45fb-a11b-bfae49285991&s=industrial&sp_csd=d2lkZ2V0TmFtZT1zcF9kZXRhaWw&th=1