I did the chicken sausages, threw 'em out although everything went well but.... when in doubt throw chicken out. I live by the credo. My sausage grinder:
Here is my new stuffer..... more about this thing later! Manual LEM 5 lb'er
Below is my first modifier for my new stuffer! Probably my last one too!
Above is a 2 ft. cheater pipe. That's totally ridiculous! I am a big boy and I never ate that many Wheaties!
I deboned a butt, sliced it in 2" slices, then cut it into 2" cubes. Added seasoning, 1t. cure and 1/2 cup of water to 5 lbs. of meat. Sat over night in the reefer.
Pulled and ground the meat using the Med. plate. returned to the reefer.
Pulled the natural sausage casing which I got my education upon with the chicken sausages so was fairly simple to pull, wash, and check a casing. Although this new sausage stuffer is a greater pain in the butt to load the casing unto (starting to notice a pattern here) I left the end open so I could evacuate the trapped air before tying the end knot. Damn I am good.
Loaded 1/2 of the 5 pounds of meat into the stuffer thinking with 1/2 a load it would be easier to "push" the meat out. Realized Immediately that this was going to be like riding a bucking bull. If I did win I was still going to be wore out and sore....LOL OMG! I went to the garage looking for a cheater, I was no newbie to work and knew how to increase my force multiplier. If I had a 8 foot cheater it might have been smooth work, but even with three I was soaked with sweat when finished Stuffin & Cussin! I know I must have been doing it wrong, Maybe I got a defective horn cause no one could sell these things if they all did like this. The only people who could use them would be NFL linemen with 4 foot cheaters. Ok, off my box.
This is going to be I hope 5 lbs of country smoked sausage when I finish reading and researching here how to do it. Only one blow out while "stuffing" was pretty pleased with that considering.
Oh. The other pork from the butt? Well made a great Jambalaya last night for supper AND I used Pops recipe and made some of the very best breakfast sausage I have had. Even my Pop complimented it saying it was like his Daddy made. SMF's Pops is really great to share his wisdom with us.
Three plates like the above, two of which hit the freezer.
So that is where I am now, going to go take a hot bath and get some Bengay for my arm and shoulder. Will continue later.
PS: Those manual horns are more work than using the grinder with the stuffer plate. Why do they even sell 'em? I expected it to help, its a LEM.
Laters all.
Here is my new stuffer..... more about this thing later! Manual LEM 5 lb'er
Below is my first modifier for my new stuffer! Probably my last one too!
Above is a 2 ft. cheater pipe. That's totally ridiculous! I am a big boy and I never ate that many Wheaties!
I deboned a butt, sliced it in 2" slices, then cut it into 2" cubes. Added seasoning, 1t. cure and 1/2 cup of water to 5 lbs. of meat. Sat over night in the reefer.
Pulled and ground the meat using the Med. plate. returned to the reefer.
Pulled the natural sausage casing which I got my education upon with the chicken sausages so was fairly simple to pull, wash, and check a casing. Although this new sausage stuffer is a greater pain in the butt to load the casing unto (starting to notice a pattern here) I left the end open so I could evacuate the trapped air before tying the end knot. Damn I am good.
Loaded 1/2 of the 5 pounds of meat into the stuffer thinking with 1/2 a load it would be easier to "push" the meat out. Realized Immediately that this was going to be like riding a bucking bull. If I did win I was still going to be wore out and sore....LOL OMG! I went to the garage looking for a cheater, I was no newbie to work and knew how to increase my force multiplier. If I had a 8 foot cheater it might have been smooth work, but even with three I was soaked with sweat when finished Stuffin & Cussin! I know I must have been doing it wrong, Maybe I got a defective horn cause no one could sell these things if they all did like this. The only people who could use them would be NFL linemen with 4 foot cheaters. Ok, off my box.
This is going to be I hope 5 lbs of country smoked sausage when I finish reading and researching here how to do it. Only one blow out while "stuffing" was pretty pleased with that considering.
Oh. The other pork from the butt? Well made a great Jambalaya last night for supper AND I used Pops recipe and made some of the very best breakfast sausage I have had. Even my Pop complimented it saying it was like his Daddy made. SMF's Pops is really great to share his wisdom with us.
Three plates like the above, two of which hit the freezer.
So that is where I am now, going to go take a hot bath and get some Bengay for my arm and shoulder. Will continue later.
PS: Those manual horns are more work than using the grinder with the stuffer plate. Why do they even sell 'em? I expected it to help, its a LEM.
Laters all.
