拉猪肉
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-04-2014, 07:38 PM   #16
Marrs
On the road to being a farker
 
Join Date: 04-04-12
Location: Dutchess County, NY
Downloads: 0
Uploads: 0
Default

I bought the LEM 5lb. What a difference that makes. Breezed through stuffing some Texas Hot Links. Have them out warm smoking. Thanks for that tip!

Happy 4th everyone!
__________________
[B]Marrs
[/B]
A New Mexican transplant smoking and spicing up a suburban New York neighborhood.

WSM 22.5 modified, Mini WSM. 22.5 OTG. Genesis Silver. Flowerpot Tandoor 19. Proud Supporter of Operation BBQ Relief!
Marrs is offline   Reply With Quote


Thanks from:--->
Unread 07-04-2014, 09:39 PM   #17
Wickedcajun
is One Chatty Farker
 
Wickedcajun's Avatar
 
Join Date: 06-12-14
Location: Charenton, La
Downloads: 0
Uploads: 0
Default

Get a kidney plate... very best fix is a stuffer, though. The auger will break the meat down too much when filling the casings... can't do boudin in a grinder... hope this helped
Wickedcajun is online now   Reply With Quote


Unread 07-05-2014, 02:44 PM   #18
IamMadMan
Quintessential Chatty Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bebe View Post
there are plates like this - you'll still need the knife otherwise the auger will be lose.

Kinda works but nowhere near as nice as a proper sausage stuffer.
I couldn't have said it better....
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is online now   Reply With Quote


Unread 07-05-2014, 02:45 PM   #19
IamMadMan
Quintessential Chatty Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Downloads: 0
Uploads: 0
Default

. .
IamMadMan is online now   Reply With Quote


Unread 07-05-2014, 09:47 PM   #20
Elrik
On the road to being a farker
 
Join Date: 12-28-11
Location: Toronto, Ontario
Downloads: 0
Uploads: 0
Default

Another thing that helps is to freeze all the metal parts of the grinder prior to using it. The longer it takes for friction to heat the metal, the longer it takes for it to start melting your fat.
Elrik is offline   Reply With Quote


Unread 07-05-2014, 11:31 PM   #21
mchar69
is One Chatty Farker
 
Join Date: 02-22-14
Location: Kensington, MD
Downloads: 0
Uploads: 0
Default

Quote:
you'll still need the knife otherwise the auger will be lose.
In a Kitchenaid sauge grinder/stuffer, there is a plastic spacer instead of the knife.
Slow going, though. The LEM kills any of these grinder stuffer machines.
mchar69 is offline   Reply With Quote


Unread 07-06-2014, 09:01 AM   #22
AussieMatt
Full Fledged Farker
 
AussieMatt's Avatar
 
Join Date: 04-23-14
Location: Tallmadge, OH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bebe View Post


Wish I could tie my snags like that Bebe. I just twist, lay them out in the fridge for 24 hours and vac pack them in serving sizes.
__________________
American as apple pie, but still as Aussie as a meat pie!
AussieMatt is online now   Reply With Quote


Unread 07-06-2014, 09:49 AM   #23
Bperkins01
On the road to being a farker
 
Join Date: 09-07-13
Location: Mass
Downloads: 0
Uploads: 0
Default

We made ~25# of sausage using Kitchenaid mixer attachment -
Grinds meat just fine.. It is HORRIBLE as a stuffer - took forever.
Then I find the LEM Youtube video for the *proper* sausage stuffer.
It will be here Tuesday. Never again the hard way.

From all the reviews and videos - best way to go for home use.
__________________
Meadow Creek TS120P / Weber Genesis Gasser / CyberQ Wifi
Bperkins01 is offline   Reply With Quote


Reply

Tags
sausage problems

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:26 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2015 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.