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Unread 03-13-2013, 12:43 PM   #21
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Join Date: 12-18-12
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Originally Posted by GMDGeek View Post
I have a grinder and I have ground pork through here all the time. My wife is Filipino and uses it and anchovies in a lot of her dishes. I can flavor the pork the way I like, I even have mixed in ground lamb before. Its getting it in the casing the F's me up each time.

Closest butcher that is of any quality to me is a little on the expensive side; but if I am cooking for just friends and family I am all over it. This is more for when I'm cooking for groups of people. IE Scuba buddies when I teach a dive class or at a church function or something. I do not like to serve anything that I do not myself like.
if you already have a grinder than you are almost there.

I have a 5 lb vertical stuffer. Makes stuffing sausages a breeze.

Get one and you will be all set
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