I'm all in! First Stuffed sausage!

[shoneyboy]

FYI, I've seen others take and cut a cutting board to make a "Plate" to go inbetween the plate of the machine and the meat.......

 

[dirtsailor2003]

FYI, I've seen others take and cut a cutting board to make a "Plate" to go inbetween the plate of the machine and the meat.......

That's what I was going to do, but the beast is a PITA for small batches, which is what I will be doing most of the time. It leaves a good pound of meat that you can't get out regardless!!! The shoot at the bottom holds a 1/4# + !!

 

[snorkelinggirl]

That's what I was going to do, but the beast is a PITA for small batches, which is what I will be doing most of the time. It leaves a good pound of meat that you can't get out regardless!!! The shoot at the bottom holds a 1/4# + !!

Hey Case,

I've got the 5# vertical LEM stuffer, and you'll find it waaaay easier to use than your beast. Very tight gasket fit in the cylinder so no meat squishing past the piston head at all. You still do end up with some meat at the bottom and in the stuffing tube that you can't get into the casings, but I usually push that out with a wooden spoon handle and just use it as bulk sausage. It also comes with a couple of C clamps so that it is pretty easy to stuff the sausage by yourself.

I can't wait to hear how your summer sausage comes out!  Your CB looks fantastic too.  I've got a pork loin in my freezer that is earmarked to be my first CB in a couple of weeks. 

Clarissa

 

[dirtsailor2003]

Clarrisa,

Thanks for the report on the LEM. I think before my next batch I will upgrade. Summer sausage gets sliced tonight, more picks to follow!

 

[shoneyboy]

I have heard of some other members using bread to push through the last bit of meat into the casing.....Ensuring that they are getting everything they can cased.......ShoneyBoy

 

[dirtsailor2003]

I have heard of some other members using bread to push through the last bit of meat into the casing.....Ensuring that they are getting everything they can cased.......ShoneyBoy

Thanks for the tip!  In the beast I'd need to use a whole loaf!! I see now why having a smaller diameter canister works better.

 

[shoneyboy]

I have also heard the some use a gallon Ziploc bag with a towel in it……It will help get out what is in the bottom of the press, it will mold to the bottom…..The new stuffer will do a better job, but I just have to respect such a pretty/old piece of equipment……..

 

[dirtsailor2003]

More good ideas ShoneyBoy. If I could get the squeeze out issue resolved I'd be more inclined to use this stuffer more. I had considered cutting a plate out of hdpe may still try that.

The fiancee thinks the beast is a piece of art! So even if it doesn't get used it will be on display in the kitchen! If I get a LEM it will have to live in the garage!

 

[shoneyboy]

More good ideas ShoneyBoy. If I could get the squeeze out issue resolved I'd be more inclined to use this stuffer more. I had considered cutting a plate out of hdpe may still try that.

The fiancee thinks the beast is a piece of art! So even if it doesn't get used it will be on display in the kitchen! If I get a LEM it will have to live in the garage!

It is !!! I always wish the old pieces of equipment could talk...What stories they would be able to tell !?!?!?

 

[dirtsailor2003]

Okay so here's the final product

8467175384_67612baf8b_o.jpg

• dirtsailor2003
• Feb 11, 2013

Bit crinkly I guess???

8466079747_8efddc4e52_o.jpg

• dirtsailor2003
• Feb 11, 2013

Tastes Great!

 

[smoking b]

Looks fine to me! 

    Those crinkles are to help it slice easily.   Bologna looks great too! 

      

 

[driedstick]

Looks good - Nice job

 

[snorkelinggirl]

So how did you end up cooking the sausage?  Poaching or smoking the whole way?

 

[dirtsailor2003]

Thanks DS they taste good too, next time I will be adding some more spices!

Clarissa,  I smoked them the whole way and I'm glad I did. Which with the GOSM was a bit of a chore, I don't have great low temp control below 180*. They turned out great though!

 

[dirtsailor2003]

I finally got the sausage cut and packed !!

8481845277_6b4c6cbdd9_o.jpg

• dirtsailor2003
• Feb 17, 2013

8481845973_11001d98d0_o.jpg

• dirtsailor2003
• Feb 17, 2013

Forgot to take a picture of it packed!!!

 

[wes w]

I have heard of some other members using bread to push through the last bit of meat into the casing.....Ensuring that they are getting everything they can cased.......ShoneyBoy

My father used to do that when he used the manual grinder.  It works great too.  

I have the LEM 5lb. stuffer.  Very little is left in the bottom.    I take whats in the horn and bottom and fry it up as a snack.

Sausage looks great!

 

[BGKYSmoker]

I will take some dat ......PLZ

 

[michael ark]

Looks great!

 

[jp61]

Great job with your first attempt! The sausage looks great!

 

[dirtsailor2003]

Thanks everyone, looking forward to my next attempt, after a few equipment upgrades!