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sausage definition

texaxe

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Hello, I am new to the group. I am a relative newcomer to sausage making. I have noticed that even though I use a larger grinder plate and keep my meat cold my sausage lacks definition. When I use pork back fat, that fat is visible, but the meat almost appears emulsified. I do use the grinder to stuff my sausage and I am considering buying a stuffer, but before I spend a bunch of money, I would like some suggestions from experienced sausage makers. Let me know what you think.
 

boykjo

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Definitely get a verticle stuffer...... Your problem is filling with the grinder....
 

texaxe

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Thanks for the help. Sounds like I need a stuffer. Cabelas has a vertical stuffer that is compatible with an electric crank and foot pedal controller. The reviews have been mixed. I didn't see that model mentioned in any of the product reviews on this site. Any recommendations on a reliable brand?
 

bkleinsmid

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Thanks for the help. Sounds like I need a stuffer. Cabelas has a vertical stuffer that is compatible with an electric crank and foot pedal controller. The reviews have been mixed. I didn't see that model mentioned in any of the product reviews on this site. Any recommendations on a reliable brand?
I swear by my Lem. It comes with the metal gears. I have stuffed all sizes from 16 mm sticks to 4" chubs.

Brad
 

texaxe

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Joined Jan 24, 2014
Cool. I will look that one up. thanks


Boykjo, I noticed you had a Cabelas stuffer listed on your equipment list. How do you like it?
 

boykjo

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I have the gen 1 or older style. I had problems with the motor as there was a plastic gear stripping out inside a metal gear. Cabelas knew the problem and corrected it with a new one piece solid gear. I installed it and haven't had a problem since. But now my unit does not have a clutch like the new models so I have to be careful if something happens. I could damage the motor but Ive been doing this so long there's no issue.. Cabelas stand behind their products and I do like the new motor upgrade with the safety clutch... having a motorized stuffer is awesome....
 

daveomak

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Tex, afternoon...... Check out some of Joe's threads.... You will see why he likes the electric stuffer.... The guy makes some awesome sausage... and lots of it.....


Dave
 

texaxe

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Joined Jan 24, 2014
Thanks. I have been saving my points for the past year and may burn them on this purchase. bkleinsamid is very satisfied with the LEM. I am going to do some research. The electric motor sounds like a great bonus. Because of my schedule I am frequently making sausage by myself . A foot controller sounds awesome.

Thanks Dave , I am going to look up the threads now,.
 

boykjo

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Me using the foot controlled motor.. My unit was quiet with the old plastic gear but its loud now with the  new metal gear

 

daveomak

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Joe, Thanks for the video..... I watched the guy making pork, lamb and chicken sausage with his KA... Memories of days gone by and me finding this forum... I hated making sausage with the KA... Look where this forum got me.... Thanks again to all the folks that led me astray and helped with my new addiction... I am so grateful I found this place and all the wonderful folks that contributed in helping me learn valuable stuff....


Dave
 

texaxe

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I am with you Dave. I recently joined and am amazed at the depth of knowledge and willingness to share that knowledge by the members of this forum. Thanks
 

texaxe

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Joined Jan 24, 2014
Hello Boykjo,
Thanks for the video on the sausage stuffer. Did you reverse the stuffer right before you tied off the link? Do you Aways make your links one at a time ? I have been alternating the direction of my twist with varying degrees of success. But this really creates a problem if my casing splits.
 

boykjo

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Hello Boykjo,
Thanks for the video on the sausage stuffer. Did you reverse the stuffer right before you tied off the link? Do you Aways make your links one at a time ? I have been alternating the direction of my twist with varying degrees of success. But this really creates a problem if my casing splits.
Yes... The stuffer needs to be reversed every time you stop to relieve the back pressure so the meat stops oozing out the end of the tube. I mostly make individual rings or links. I tie each ring or link I make. Its time consuming but that's the way I like to do it. It makes them uniform and easier for hanging. I only fill continuous and twist links when making fresh sausages.....You have to be careful not to over stuff, like you said they will split.....
 

smokeamotive

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I too have a Cabelas stuffer w/motor...11lb. This thing is sweet, especially if you are making sausage by yourself. The sausage heads here know their stuff. No pun intended. I would add to what these guy's have posted but they've got you covered!
 

texaxe

Newbie
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10
Joined Jan 24, 2014
Thanks guys. Sounds like it is time to cash in my Cabelas' "points" and pick up a stuffer. I butchered a pig this weekend (that was some serious work). Ended up with some excellent meat. Looking forward to making a variety of sausages. Thanks for the input.
 

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