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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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Old 02-15-2013, 12:34 PM   #1
chilidog
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Join Date: 08-07-12
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Default Grinding Sausage

Does anybody have any experience grinding sausage right into casings?
I have a 32 grinder and I season the meat then grind the first time with a chili plate then grind again with a sausage plate . If I put the stuffing tube on the grinder it grinds it up into a slime. I guess it is too hard to push the ground sausage through the stuffing tube and if just keeps grinding on it.
It would be a lot simpler if I could grind it right into casings and not have to crank the stuffer!
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Old 02-15-2013, 12:46 PM   #2
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I tried using the grinder ONCE to grind and then stuff. That's why I only did it that one time. It was a major pain and mess. After that, I bought a separate stuffer. It makes process MUCH easier.
I'd recommend getting a stuffer.
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Old 02-15-2013, 12:52 PM   #3
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Have to agree with BobBrisket.
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Old 02-15-2013, 12:53 PM   #4
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Seems to me grinding and stuffing are two different parts of the process and best left that way. Plus mixing between the grinding and the stuffing helps with texture and distribution of spices. Also, I like to fry up a patty and get an idea of what the flavor is - it'll change a little after stuffing, smoking, etc. but I'll know whether or not I'm on the right track and can adjust seasoning if necessary.
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Old 02-15-2013, 01:01 PM   #5
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Also, I highly recommend a vertical type stuffer:
http://www.bbq-brethren.com/forum/sh...hlight=grinder

I originally bought one like this:



It was not very good. It didn't seal very good at the plunger plate and the interior walls of the tube.
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Old 02-15-2013, 06:50 PM   #6
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I agree, grinding and stuffing are two different functions, let alone the mixing stage in between them.

The horn type stuffers are ok for small batches, but they do not work well for smaller sausages like snack sticks.

Like "Bob Brisket" said I also would recommend a vertical stuffer. You can get the Weston stuffer under the "Realtree" label with free shipping at Realtree 7 Lb Stuffer.

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Old 02-15-2013, 07:01 PM   #7
chilidog
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I have an old stuffer that's probably been in the family 80 years. It still does a good job it is just hard to crank. My shoulders don't like turning the handle anymore!
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Old 02-16-2013, 07:16 PM   #8
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chilidog,

Grinding and stuffing ARE separate functions. You can certainly use a grinder to stuff, HOWEVER, you need to use a spacer instead of a plate during stuffing.

See here:
http://www.sausagemaker.com/63285sta...32grinder.aspx

I have the Cabelas 11# stuffer and it works great. However, when I am making small (~5#) batches of sausage, I grind through plates and then switch to a spacer to stuff with the grinder.

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Old 02-16-2013, 07:53 PM   #9
chilidog
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Thanks David! That's just what I was looking for. My wife and I make sausage every year usually 50 pounds or so and that crank can get hard to turn.
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Old 02-16-2013, 08:03 PM   #10
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I got the Kitchener #12 meat grinder from Northern Tool. I have only used it once for grinding and stuffing and it actually worked quite well. I had my wife help me with the stuffing by feeding the meat into the hoppper while I managed the stuffing tube and casing.
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Old 02-16-2013, 08:59 PM   #11
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I have a Cabelas 3/4 horsepower grinder. After we do the second grind and season the meat we use it as a stuffer and it works just fine. We also remove the grinder blade before stuffing the small and larger casings.
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