First attempt at making sausage with sausage view

[smoking shawn86]

very fine and I used a cores plat, it wasn't a bad texture just not what I'm use to

 

[sknabnoj]

I'd think the meat got too warm somewhere in the process. When I'm making sausage everything stays very cold... Including the stuffer and grinder. If things start to warm up... Throw the meat in the freezer for 10-15 minutes and then continue. Also... Did you use any liquid to help the sausage stick together? Those two things should help you have a better consistency in your sausage.

Sent from my Galaxy Nexus using Tapatalk 4

 

[ribwizzard]

I just made my first batch last week end and stuck into the freezer, thawed out and smoked them today. I too was disappointed. I used about a 8lb butt and a 2 lb top sirloin, and made a variation of Italian sausage.  I didn't have any problems with the equipment I bought, was actually very happy with both the grinder and the stuffer, but the final product was not as good as expected.

• I used the coarse plate as well ( 3/8" ) and ground the meat damn near frozen, separated the meat from the fat and ground them separately. But I too feel that it seamed to be finer ground than what I'm used to. I might try to just dice up the fat next time instead of grinding it.

• I was worried the Boston but would be too greasy, but it seamed a bit on the dry side. Next time I will skip the sirloin and go with just the but to see if it makes a difference.

• And the recipe did not call for sugar, but the sausage did not turn out as sweet as I'm used to either so maybe next time I'll add some sugar.
• also, I did add the cure even though this was 'fresh" sausage, I will definitely leave that out next time I'm making fresh. I think that is the odd taste that I cant quite describe.
• And I'm wondering if I should use a little bit of filler, so as they wont seam so dry? Maybe potato flour at about 5 to 10 %?

 

[ribwizzard]

This last one has been on the smoker a while, but I tried to get a pic of the texture.

 

[voodoochile]

I have never EVER had a problem with "silver skin " when grinding pork butts . Even if the meat is not well chilled . Now venison is another story , lots of silver skin there . You may want to check your grinder . If its new maybe you could exchange it . 

 

[boykjo]

Here are some pics maybe something might stand out at you

Weston #32 manual meat grinder

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• smoking shawn86
• Aug 23, 2013

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• smoking shawn86
• Aug 23, 2013

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• smoking shawn86
• Aug 23, 2013

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• smoking shawn86
• Aug 23, 2013

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• smoking shawn86
• Aug 23, 2013

Hey shawn, looking at your set up the grinder is put together right but I see a problem with the quality of the grinder. The blade especially. IMHO i would return it Along with the stuffer. They arent very good either for stuffing. The meat will not push through the tube and will squeeze out the paddle...... You wont be happy. I would look into a smaller electric grinder like one from northern tool for about 100 bucks and a vertical stuffer to start off with............Sorry

 

[ribwizzard]

I bought the #12 electric grinder from Northern and the 5lb piston stuffer as well. I had a $20.00 coupon and got both for $179.00.  Like I said earlier, I was delighted in both the quality and performance of both items , especially at that price. The only thing that I was disappointed was that the stuffer did not come with a 3/8 tube, so I picked that up last night from bass pro for another $12.00.

Butt.......I've read that the manual grinders work well, so I wounder ....?   Does the knife feel sharp? and is it making good contact with the plate? ....Possibly there is a spacer missing that would keep it tight against the plate?  ....on my grinder, I washed everything and then assembled and started grinding, and it was not feeding very well, then I noticed a small plastic washer and metal shim sitting in the sink, I could not see this part anywhere in the parts diagram, but finally figured it went at the opposite end of the auger from the knife and was there to control end play and keep the knife pushed against the plate. After I installed the spacer, the grinder would pump everything out faster than I could feed it in.

 

[smoking shawn86]

There are no missing parts that can see.the knife was very dual when I first got it I thought that was odd so i sharped it wet wit a wet stone and the knife doesn't fit flush with the grind plate

 

[diggingdogfarm]

...the knife doesn't fit flush with the grind plate.

There's the problem, the knife must be perfectly flush with the plate.


~Martin

 

[boykjo]

There's the problem, the knife must be perfectly flush with the plate.


~Martin

Hence a poor quality grinder or blade... I have a # 10 hand grinder I paid $85 for from a reatuarant supply co. It says made in china but it is of high quality The blade is sharp and the plates are hardened smooth.

 

[smoking shawn86]

The knife starts out flush against the grind plate but then slowly tappers off

 

[diggingdogfarm]

The knife starts out flush against the grind plate but then slowly tappers off

The entire knife cutting surface must fit flush with the plate at all times.


~Martin

 

[smoking shawn86]

dose anyone suggest  a good company that won't cost an arm and a leg but I want a manual grinder

 

[diggingdogfarm]

I have a SausageMaker #10 Stainless Steel manual grinder that works just fine.
If you want to go real inexpensive, look for a used Porkert on eBay.

~Martin

 

[daveomak]

If you think you can touch up the blade and plate using this method, you could try.....   depends on how far off they are...   If not, return it if you can....   there has been some good advice from members on which direction to go......   

This is what I use to touch stuff up when needed....      Dave

.......click on pics to enlarge.......

1 Wet Dry Sandpaper (2).jpg

• daveomak
• Aug 24, 2013

2 Wet Dry Sandpaper (2).jpg

• daveomak
• Aug 24, 2013

   Flat glazed tile

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• daveomak
• Aug 24, 2013

water and soap for a lube

Grinder Knife (2).jpg

• daveomak
• Aug 24, 2013

Grinding Plate (2).jpg

• daveomak
• Aug 24, 2013

 

[smoking shawn86]

my knife is not thin it is thick, it's made of tinned metal I don't thinks it's possible to strainghten the blade

 

[black]

-

 

[boykjo]

IMHO its new. your not happy with it. its not working properly. call the co you bought it from and try to get some answers. you shouldnt have to sharpen the blade out of the box.. its a grinder. it should grind
 

 

[smoking shawn86]

your going to have to explain to me what is IMHO is

 

[smoking shawn86]

does the knife have to be as sharp as a regular knife?