Yuppers, they were actually a little toooo fatty methinks.. I glossed over the part of your original thread that listed the Shoulder as being "trimmed".. I took that big ole fatty side and ground it right in there!
Next time, I'll be using the Nonfat milk powder approach as well.
It's a #10 LEM from Bass Pro.
All metal, not stainless.
I'm not sure the diameter of the grinder plate, but I wound up using the bigger of the two.
I think the biggest reasons are did not get a really pretty grind are:
1. I didn't let the cut up meat sit in the freezer long enough. I few of...
Thanks, and actually, I'm using something similar. It's a 3 pronged star (not the blade) that came with my stuffer. I had a previous post on here asking exactly what this piece was for. The fine folks here on the forum explained to me that it was used to stabilize the auger.
So yeah, I was not...
Ok - - Kicked off my second run at Sausage with much better results. Many thanks to Princess for the Green Bay Brat walkthrough.
I didn't follow your recipe exactly, I kind of hodgepodged it with a couple of others I found on our fourms.
Mine came out great, but I might have over-seasoned...
Crud! I'm getting my ingredients ready for my next go-round tomorrow. I'm using your walkthrough for the Green Bay Brats, sans the cheddar. I was just at the store getting ingredients (from memory), and was looking for Powdered Milk Fats! I misremembered what I was supposed to...
So I bought a cheapo grinder/stuffer from Bass Pro. Some of you fine folks helped me understand the Auger Stabilizer, and I appreciate that.
Last night I did a quick run to test it out.
I used Ground Turkey (already had it in the fridge..), Sun-dried tomatoes, feta, coriander, fennel seed...
I'm at work right now, so no pics, but its not the cutting blade. The cutting blade is roughly 1/2-3/4 inches thick and clearly has a sharpened edge.
actually, you can see what im talking about on this link:http://www.cookware.com/asp/show_detail.asp?sku=WEN1017
the description says its used...
I finally broke down and bought an inexpensive manual grinder/stuffer this weekend from Bass Pro.
It's a #10 LEM brand with hand crank that clamps to the table.
I went really inexpensive, because I wanted to make sure I would enjoy the process, and I'm sure I will, before...