Congrats!! I told you in my earlier post you'll be amazed how well built and a nice unit it is plus u cant beat the Academy price. Now wait until you use it.
Ditto MadMan
Meat grinder question
- Thread starter ---k---
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Congrats!! I told you in my earlier post you'll be amazed how well built and a nice unit it is plus u cant beat the Academy price. Now wait until you use it.
Ditto MadMan
ButtBurner
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wow thats great. They had the #8 next to the #5 when I bought mine. One reason I did not get it is because I did not want to lug that thing up and downstairs to the basement where I store it LOL
The #5 is heavy enough!!!
IamMadMan
somebody shut me the fark up.
Sounds like it's time to set-up a second kitchen like the rest of us have done. Use the basement or garage, to make a counter top with enough space for the grinder, a sausage stuffer press, a small sink, and work space.
Now that you have the grinder you will find that it would be in your best interest to purchase a good sausage stuffer.
Grinding, then mixing spices, and then trying to stuff it with the grinder stuffing attachment will get the job done, but consumes a lot of time. Using a meat tub to catch the meat and mix the spices, then transfer to a crank-down stuffer makes child's play of the sausage making activity.
You can buy bulk sausage spice blends at the sausage maker, click this LINK and get a $10.00 coupon for your first order of $40.00 or more.
---k---
is One Chatty Farker
Yes. Right now, with free shipping the price just can't be beat. Much appreciation for pointing me to their site. Since we don't have their stores around here, I never shop their website.
I wish I had seen the #5 next to the #8 prior. I probably would have made the same decision you did. I think this thing has to be stored in the garage or the crawlspace. Our kitchen is just way to small. :sad:
Totally agree. I actually got the 5# stuffer from Northern Tool last year. I used the Kitchenaid grinder two or three times to stuff sausage. Pain! A real stuffer makes the job so much easier. I think mine was $90 and worth every penny.
Now to decide what to make first. ... I've made lots of the Italian recipe from the Great Sausage book and always been happy. I've also made the polish, which is good, but never knocks my socks off. Same with the simple andouille recipe I've found on the net. The internet has so many recipes it always gives me analysis paralysis! I also got a Sausagemaker.com kit for bologna, polish salami, and pepperoni (already made the summer sausage and regular salami - both were good, but didn't knock my socks off. Everyone preferred the summer sausage using the recipe that floats around here).
IamMadMan
somebody shut me the fark up.
If the spice mixes were not that good for you you can always add other spices to your liking.
Buy a good used (or new) refrigerator or upright freezer and you can buy an external controller for it to make dry-cured sausages.
