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Unread 12-03-2012, 11:08 PM   #17
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Originally Posted by fingerlickin' View Post
That looks fantastic. I always wonder if you cut out all the cartilage from those rib tips or do you just grind em up?
I trim the cartilage out. getting a tiny piece in an occasional bite is no big deal, but I think it would otherwise hurt the texture if there was very much of it.

Originally Posted by buccaneer View Post
I just took delivery of a sausage making kit.
The bench type, with the grinder handle
Nuttn' wrong with that. The stuffer I bought is a hand crank, and I'm sure it'll run circles around the KA when it comes to stuffing.

Originally Posted by chad View Post
Very nice. I love making sausage. I used my new 5# Kitchener stuffer and it makes a WORLD of difference. The KA is Ok for grinding and a fantastic mixer, but I'm starting to look at maybe a #8 grinder...oh, and a slicer too! It's a disease I tell ya!
Yeah, the new stuffer that's coming is also 5#. It's made by LEM. Looking forward to using it.

48" Klose Backyard Chef, _ Primo Oval XL
Stealth-Grey Thermapen, Maverick ET-732
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