chuMP
Full Fledged Farker
I recently bought an LEM 5# sausage stuffer. Years of stuffing boudin with the Kitchen aid grinder attachment made me do it. The auger just destroys the consistency of the meat on the second pass, and it is messy and time consuming. Highly recommend the LEM. All 5 # stuffed in less than 5 minutes, texture is perfect. Anyway, here are a few pics of the Andouille that I made this weekend.
Removing the bone from a boston butt
Cubing the pork
3 # meat for grinding, 1/2 # fat for grinding, 1 # meat for leaving in fairly large chunks for stuffing
loading the cannister into my brand-spanking new LEM 5 # stuffer
Removing the bone from a boston butt
Cubing the pork
3 # meat for grinding, 1/2 # fat for grinding, 1 # meat for leaving in fairly large chunks for stuffing
loading the cannister into my brand-spanking new LEM 5 # stuffer