KitchenAid grinder/stuffer

[shyzabrau]

I use the KitchenAid grinder to for grinding/stuffing my sausages. When the sausage mixture is especially gloopy or sticky (think chicken sausage), it can be a real pain to feed it in the narrow chute. It forms a seal and traps air. The meat get forced around the tamper instead of into the worm screw.

Any tips on improving this process?

 

[biteme7951]

Make sure the mixture is very cold or partially frozen prior to stuffing. You can spread out on a cookie sheet and into the freezer until it stiffens up. Just don't use frozen stuff or you will be replacing the Gears in your Mixer (don't ask me how I know this)

Barry.

 

[myownidaho]

Make sure the mixture is very cold or partially frozen prior to stuffing. You can spread out on a cookie sheet and into the freezer until it stiffens up. Just don't use frozen stuff or you will be replacing the Gears in your Mixer (don't ask me how I know this)

Barry.

I've started using the sheetpan in the freezer method for my second grind and it works great. For stuffing, I broke down and bought a hand crank stuffer. It has dramatically improved my mood when stuffing casings.

 

[johnmeyer]

I have the KitcheAid grinder. Partially frozen is the key to getting really good results.

 

[shyzabrau]

I don't mind stuffing with the KitchenAid as long as I can feed it without too much difficulty.

One thing that I've done with sticky meat is to poke my finger down one side after I put the meat in the chute and before I tamp it down with the plunger. Not all the way down, of course! (My fingers aren't that long...)

 

[johnmeyer]

You can also try changing the speed of the mixer. I don't run mine very fast, but I've occasionally changed the speed in order to get around certain problems.

 

[tropics]

I have used a KA for grinding for years and a Jerky Cannon for stuffing.

http://www.smokingmeatforums.com/t/201583/chicken-sausage-italian

Now I have a Ketchener #12 grinder and new age vertical stuffer

Richie

 

[link]

I use the KA grinder attachment but invested in a LEM 5 pound stuffer and it makes things so easy.

Link

 

[shyzabrau]

 
I use the KA grinder attachment but invested in a LEM 5 pound stuffer and it makes things so easy.

Link

I will at some point, but I've got a lot of other priorities for my cash right now. I can easily stuff 5-10 pounds of sausage by myself with the KitchenAid.

 

[shyzabrau]

I am answering my own question with a helpful tip, hopefully to be read by someone else with the same concern!

I formed the sausage mixture into rough sausage-shaped sections, put it on a sheet tray, and put the sheet tray in the freezer to firm up the meat. (Not frozen, but not far off.) I was able to easily pick up the casing-less "sausages" with one hand and feed them into the throat of the KitchenAid grinder. I was able to stuff 8.5 pounds of sausage in record time with minimal cursing! 

I recommend that you form or cut the logs in 3" lengths. More makes it tougher to get it to feed properly in the worm screw and harder to tamp down.

image2.JPG

• shyzabrau
• May 21, 2017

 

[myownidaho]

Although I use a hand crank stuffer, I do use this method for the second grind. It's really cut down on the swearing.

 

[torp3t3d0]

Found when I used the KA for the stuffer.....got sausage with the texture of hotdogs....not what I was looking forward to....solution....my Dad (now gone) gave me his vintage Sausage Make 5lb stuffer...

 

[shyzabrau]

 
Found when I used the KA for the stuffer.....got sausage with the texture of hotdogs....not what I was looking forward to....solution....my Dad (now gone) gave me his vintage Sausage Make 5lb stuffer...

I'm not sure how the stuffer would change the texture. Unless you still have the blade and grinder plates still in place.

 

[crankybuzzard]

 
I'm not sure how the stuffer would change the texture. Unless you still have the blade and grinder plates still in place.

Sometimes the screw for the KA, or any other grinder of that type, can smear the fat while moving the mince forward into the casing, also, if there is too much slop between the walls of the grinder body and the screw, that too can further "process" the mince.  Also, most grinders require a kidney plate when stuffing and that too can assist in the fat smear.

 

[shyzabrau]

Dunno. I've made a lot of sausage with the KitchenAid grinder and stuffing tube. Never had hotdog-like texture.

 

[donr]

 
I have used a KA for grinding for years and a Jerky Cannon for stuffing.

http://www.smokingmeatforums.com/t/201583/chicken-sausage-italian

Now I have a Ketchener #12 grinder and new age vertical stuffer

Richie

Like tropics wrote, I too use a KA grinder and my Jerky Cannon for stuffing.  I don't  make a lot of stuffed sausage, some sticks and Summer Sausage.  Most of mine is left bulk for patties or cooking, rather than grilling.  I get about 1 to 1.25 lbs out of a tube in the cannon.  Good enough for my low volume.  Larger batches and I would probably switch to a 5lb stuffer.

Don