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My new stuffer.

Discussion in 'Slicers, Grinders, Tools, Equipment' started by Steve H, May 10, 2019.

  1. fullborebbq

    fullborebbq Fire Starter

    Started out with a small amazon grinder and a cheap side-draft smoker......
    OK, so I am a bit of an extremest.......
     
    Steve H likes this.
  2. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    Here's the turntable I'm putting together. Still needs to be sanded, assembled, and treated with cutting board compound.

     
  3. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Tease
     
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  4. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    Who? Me? ;)
     
  5. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Ya. No pic here
     
  6. bregent

    bregent Master of the Pit OTBS Member

    What works for me is:

    Crank out the piston and tighten the check valve so that it's sealed. Put the crank on the high gear and give it a good quick crank. The air pressure will blow out most of what's in the tube and elbow.
     
    Steve H likes this.
  7. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    It was supposed to be a video. Guess it didn't work. Sorry.

    P5132179.JPG
     
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  8. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    I needed something yesterday . Darn sheep casings didn't want to coil up . Let us know how it comes out .
     
  9. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    Will do. I should have it done by this weekend.
     
  10. fullborebbq

    fullborebbq Fire Starter

    Sheep casings are a pain! I have noticed that the longer I soak the hog casings the better they work. Not as tough to the bite and less blowouts. Not sure if it is the same with the sheep casings......Only tried them once for breakfast sausage....

    Someone with more experience might ad to this.....
     
  11. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    And here we are. Cooked the brats and deep fried some fries. I didn't get around to making Currywurst. So I just used ketchup with curry sprinkled on it. And I went ahead and had my fries with mayonaise. Which is popular in Germany. Not good for you at all I'd imagine. But quite good.

    P5142182.JPG b1.jpg
     
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  12. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Looks good . How was the sausage ? That formula looks familiar , lol . I add whole eggs and milk . Helps with the mouth feel / texture . I also add the right amount of cure 1 . I like the cure in bratwurst .

    I store the sheep casings the same as I do the hog . Wet , always ready to go . Just rinse . Normally have no trouble with them , but the other day they just didn't want to come off the horn .
    This is how I keep all mine .
    https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/#post-1153327
     
  13. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    They were very good. I thought about adding egg whites. I will try that next time.
     
  14. zwiller

    zwiller Master of the Pit OTBS Member

    Was totally blown away of the size/weight of mine too. Can't wait to use it. In the interest of full disclosure I find many small imperfections on mine. Definitely hallmarks of chinese knock off. I can live with it. Step up to real Hakka if that sort of thing bothers you. I am also very much interested in doing german sausages including one for currywurst. Yours look awesome Steve! Have not been to Germany (yet) but have a good currywurst recipe developed. I have plan for weisswurt with chicken instead of veal. Still worried the missus will freak with real casings so will stick to collagen for awhile. Plan to do some snack stick first. Not sure if the casings I have will fit but will give a try before grabbing a 10mm.

    20190502_135043_resized(1).jpg
     
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  15. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    Veal makes a big impact on flavor and texture. I'd be interested in how the Weisswurt turns out. This weekend I plan on making another batch of snack sticks with 21mm casings. I'll be using the Cabela teriyaki kit again. The last batch was great. You care to share your currywurst recipe?
     
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  16. zwiller

    zwiller Master of the Pit OTBS Member

    Weisswurst is huge fave of mine and one of them main reasons I got into sausage making cause it is outrageously priced near me. Once I get something figured out I will do write up. Plan #1 is recipe based on Marianski and 50/50 mix of butt and chicken thigh. Will dig out the currywurst recipe and send. Not perfected yet but definitely close. Would love some feedback on it especially anyone who has had the real deal.