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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-22-2013, 12:39 PM
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#1 |
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Full Fledged Farker
Join Date: 08-10-12
Location: North Alabama
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Sausage in my future!
Well at lunch today I went and bought a Lem #8 .35HP meat grinder, and a bunch of supplies. Looks like my sausage andventures are about to begin. I didnt buy a stuffer yet, but maybe Santa can bring that. Did pick up the Lem Breakfast sausage mix, and stopped and bought a pork butt on my way back to work.
Looks like fresh sausage in the morning! Any tips you guys have offer them up! |
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11-22-2013, 01:50 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Congratulations on the grinder!!
Here's one site that's pretty handy for recipes. I like to tweak them to suit my taste buds. http://web.archive.org/web/200102140...e/Sausage1.htm
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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| Thanks from:---> |
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11-22-2013, 03:29 PM
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#3 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I have that same grinder. Works very well for me. Congratulations on your new adventure.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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11-22-2013, 04:04 PM
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#4 |
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somebody shut me the fark up.
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Great choice! I have the same exact grinder and it's awesome. I would recommend on getting the stuffer as well. I used the grinder stuffer attachments a few times before I ordered the Lem#5 stuffer. The difference is night and day. It takes a few mins with the standalone stuffer.
PS. I'm nearing the end of making bacon, sausage and ham utilizing the equipment so I'll post a thread probably tomorrow on the whole process.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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11-22-2013, 08:40 PM
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#6 | |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
Congratulations on your purchase.... As a beginner you can make sausage patties or roll in plastic wrap to to form a log to lightly freeze for easy slicing. Do yourself a favor and buy a gear driven cylinder stuffer instead of the horn shaped piston stuffer. You'll save yourself a lot of grief and aggravation. Cowgirl listed a good reference website for almost every type of sausage. I cross-reference with other sites to check on variations that might meet my likings.. Also check.. Len Paoli's Site Clay's Sausage Kitchen Curley's Sausage Kitchen Also a good variety of supplies are available from Sausage Maker and you can order a catalog here with a $10.00 off coupon on your first order. The coupon is only good for the month in which you requested the catalog, so order the catalog on Dec. 1st and it will be good in December. If you order the catalog now it expires Nov 30th. You don't need the catalog to order, as you can order on-line and apply the coupon code they give to you. Don't buy the sausage making dvd, it is merely a sales video and does not actually show you how to make anything. Just vague general procedure to use their equipment. Good luck... |
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