Not sure, but I'll hang it here. Please move if there is a more appropriate place.
So, finally several things came together yesterday, and I finally got brave enough today to jump in.
I was happy things worked fine for my first attempt.
I ground my pork with the biggest plate in my grinder. It was about a 3/8", elongated hole plate. Made nice course ground Pork.
I was following Disco's recipe for this first attempt. ...Well, loosely.
I didn't have some of the things, so I either substituted, or skipped over.
My rendition smells good, and it looked passable, and it stuffed OK...
I made my ropes entirely on the KA (KitchenAid) with the meat grinder/stuffer, 1/2" stuffer horn, And found I could control the feed by pushing the meat, or not pushing the meat, without starting/stopping the KA.
At first, I undid the Collagen casing onto the horn. When the horn was full, I cut the casing and began stuffing by twisting the end shut when the mixture emerged. That was when I found if I stopped bearing down on the feed, the meat stopped stuffing.
Oddly enough, and to my delight, no air bubbles seemed to form in the casing.
When I ran out of the first casing load I decided to try a left turn.
I took enough casing to cover the stuffer horn, but instead of unraveling it, I slid it on as it had come out of the package. Then, when I had meat coming out, twisted the end to close the casing and tried letting the emerging meat drag the casing off as it filled the casing. No holding, as it unraveled the casing and made filled casing.
I loaded up a 1/4 sheet sized pan with the ropes of Snack Sticks I'd made.
After I got the ropes stuffed, I made sticks out of the ropes. I twisted the first one, then twisted every other one making ~6" sticks.
At that point, they are put back on a clean sheet pan and returned to the fridge for an overnight stay to let the meat rest and flavors marry.
Tomorrow... we smoke'em!
So, finally several things came together yesterday, and I finally got brave enough today to jump in.
I was happy things worked fine for my first attempt.
I ground my pork with the biggest plate in my grinder. It was about a 3/8", elongated hole plate. Made nice course ground Pork.
I was following Disco's recipe for this first attempt. ...Well, loosely.
I didn't have some of the things, so I either substituted, or skipped over.
My rendition smells good, and it looked passable, and it stuffed OK...
I made my ropes entirely on the KA (KitchenAid) with the meat grinder/stuffer, 1/2" stuffer horn, And found I could control the feed by pushing the meat, or not pushing the meat, without starting/stopping the KA.
At first, I undid the Collagen casing onto the horn. When the horn was full, I cut the casing and began stuffing by twisting the end shut when the mixture emerged. That was when I found if I stopped bearing down on the feed, the meat stopped stuffing.
Oddly enough, and to my delight, no air bubbles seemed to form in the casing.
When I ran out of the first casing load I decided to try a left turn.
I took enough casing to cover the stuffer horn, but instead of unraveling it, I slid it on as it had come out of the package. Then, when I had meat coming out, twisted the end to close the casing and tried letting the emerging meat drag the casing off as it filled the casing. No holding, as it unraveled the casing and made filled casing.
I loaded up a 1/4 sheet sized pan with the ropes of Snack Sticks I'd made.
After I got the ropes stuffed, I made sticks out of the ropes. I twisted the first one, then twisted every other one making ~6" sticks.
At that point, they are put back on a clean sheet pan and returned to the fridge for an overnight stay to let the meat rest and flavors marry.
Tomorrow... we smoke'em!
