Any one use this meat grinder????

[danbono]

Hi Martin

#30 looks like the knife? is that right? Another question what is a Kubbe attachment? I'm thinking it just might be for Middle Eastern Sausage.

Thanks Dan

 

[diggingdogfarm]

It's 3 sided like the knife, but it's flat and not sharp.
It keeps the auger centered just like a kidney plate.

The kudde attachment is for making the hollow meat/grain tubes for making kudde.


~Martin

 

[danbono]

Hi All found this on the NET inn a review of another grinder, looks like a knockoff of mine.This may cure my spacer problems for stuffing.Let me know what you think?

Now, as far as a sausage stuffer, the machine leaves a bit to be desired. The manual is confusing and the machine doesn't really come with the parts to make this an easy job.

Here is the issue - the auger, or feed screw as it is technically called (Part #8 in the manual), needs to have a grinding plate (Parts #10-14) inserted in order to be supported. Without the grinding plate the auger lays on the bottom of the tube where the sausage comes out, which is called the head (Part #7) so you get metal rubbing on metal without a grinding plate.

Therefore, you have to have a grinding plate, which really slows down the amount of sausage that comes out. What many sausage machines use is a spacer, which is like a grinding plate, but only has two large gaps rather than a bunch of small holes for the sausage to squeeze through. The spacer supports the auger, but allows the sausage to freely move out of the head and through the sausage tubes and into your sausage casings.

This machine doesn't come with a spacer. However, it does come with what is called a Kubbe Attachment (Part #13). This is meant to be used for Kubbe as you might have guessed, but unless you plan on making this Middle Eastern pastry like thing, you won't need it. With a little home engineering you can use it as a spacer.

Now, I am not recommening you do the following, because this will probably void your warranty and I don't want to be the one to make that happen. But, if you take an angle grinder or small saw you can cut the "nipple" off of the Kubbe Attachment and voila, you have a spacer. I tried this last night and made about 30 lbs of sausage .

Thanks Dan

 

[diggingdogfarm]

I wouldn't do anything that will void the warranty.



~Martin

 

[danbono]

OK I hear you Martin But if I do cut the Kubbe then IT should work? Now what to cut off, just the center part.

I don't know why cutting the Kubbe should void the warranty, it's only a waste. I'll run it by TSM before doing anything.

Thanks Dan

PS The grinder seems well made.

 

[doctord1955]

I started out using the exact same grinder couldn't kill it.  U can stuff with it!  What i did was buy a 3/8 hole plate ground my meat once then added seasoning then grind again through 3/8 as i stuffed!

You will start looking for a stuffer after about 6 months but it will work to start  with!  keep ur meet extremely cold!

 

[danbono]

Hi Good to know I CAN stuff with this grinder. The biggest plate is the 5/16 one, see how IT goes.I can always cut the Kubbe tube and used that as a spacer.. E-mailed TSM and there reply was IT won't void the warranty.

Thanks Dan

 

[sam3]

Good luck Dan. Looking forward to seeing the results!

 

[danbono]

Hi All Just finished stuffing 3 lbs of Bratwurst= 2 lbs Pork shoulder/1 lb Veal cubes and LEM seasoning pack.

Let me start for by saying it was a MAJOR "PIA" stuffing thru the largest grinding plate 5/16, for some unknown reason the grinder as you all know didn't come with a spacer/kidney plate.

I had to use a lot of arm strength getting the meat stumper in and out of the hole where the meat goes into the grinder. When I had to clean up the grinder, the plate was really suffed tight,no wonder why I had to put soooo much pressure on the meat stumper. Half way thru the process my wife said "we need a stuffer". I still have 5 lbs of Italian sausage to stuff after dinner. We both need a break!!!!.This time I'm cutting the use less Kubbe attachment and use that as a spacer, should make stuffing much easier. If not then onto a stuffer.

The Italian sweet sausage seasoning was to my wife's liking, she wasn't to happy with the Brat seasoning, to salty, we both DON"T use salt in our cooking.

To be continued.........

Dan

 

[danbono]

Hi All "We don't need the stinkin spacer/stuffing plate". Line from a a famous old time movie, showing my age again.

Great news I cut the Kubbe thingy and used it as a spacer, worked GREAT, less then 10 minutes to stuff 5 lbs Italian sweet Sausage. The meat just flowed out of the grinder, finally got IT

right.

The second batch  2 1/2 lbs of the Italian I added chopped green pepers & white onions.. Can't wait to eat them

Thanks all for ALL the help, getting to this point!!

Dan

PS The hardest part of the whole process, was geting the natural hog casing onto the stuffing tube.

Kubbe thingy

 

[diggingdogfarm]

Sausage looks good!


You didn't leave the bushing in the kubbe attachment?
What's supporting the end of the auger?


Folks who are using the kubbe attachment for a kidney plate cut the boob off, but leave the bushing and supports in place to hold the auger.




~Martin

 

[danbono]

Martin I guess nothing is supporting the auger, it has some wiggle to it.Is that going to be a problem?

 Let me tell it you was nite an day between stuffing thru the grinding plate and using the Kubbe thingy

Me and my wife could not believe how fast the meat was coming out of the grinder.

A couple of thoughts from my 1st sausage making

1. The shoulder was a lot of work, getting it ready for the grinder, next time boneless Pork Lion, might have to add some fat, but would be much less work.

2. Pre Tubed casing, although the casing was much easier to work with then expected.I had trouble getting IT on the stuffing tube.

Thanks Dan

 

[danbono]

Hi All JUst grilled some of the Italian sausage on the grill. They were tasty but on the dry side,my wife said I over cooked them. I think IT was a combination of, not enough fat and some over cooking. Can't really tell much by the pictures?? Can you?

Thanks Dan

 

[diggingdogfarm]

Yes, honestly, they do look overcooked and lean.


~Martin

 

[johnnie walker]

Dan when you go to put the casings on the tube, you have to keep it lubed up with either water or I use no stick cooking spray.  Keeping some water inside the casing as you are putting it on also helps.

 

[danbono]

Hi I did spray the stuffing  tube with Pam before putting on the casings. Some of the casings went on betteer then  others?

Thanks Dan

 

[diggingdogfarm]

How long did you soak the casings?
If they're soaked long enough, they'll slide on easily without any lube.



~Martin

 

[danbono]

Martin The casings were soaking for quite a while.Guess I'll get better with experience. Grilled the Bratwurst patties yesterday, made sure NOT to overcook, still on the dry side just like the Italian sausage..More fat next time..I was thinking next time to use Pork Loin, but then I need to add lots of fat which is not easy to find around here.

Thanks Dan

PS With my made up spacer do see any problems with auger not being supported?

 

[sam3]

Martin The casings were soaking for quite a while.Guess I'll get better with experience. Grilled the Bratwurst patties yesterday, made sure NOT to overcook, still on the dry side just like the Italian sausage..More fat next time..I was thinking next time to use Pork Loin, but then I need to add lots of fat which is not easy to find around here.

Thanks Dan

PS Whit my made up spacer do see any problems with auger not being supported?

Dan,

Go with a Boston Butt. A nice meat to fat ratio.

 

[danbono]

Sam Boston Butts are are not easily seen in my local supermarkets. What I do see is a boneless chunk tied up averaging around 5 lbs. Could be a BB? almost got one today at Targets.I really couldn't see the fat content.If my supermarkets have the shoulder they should also have the butts, same part of the hog..NO?

I did pick up 6 racks of Back Lion ribs/Baby Backs, they had them for $2.79 lb. Should have enough ribs for awhile.

Thanks Dan