addertooth
Got Wood.
- Joined
- Feb 22, 2015
- Location
- Southern...
My beloved spouse picked me us a meat grinder/sausage stuffer for my birthday. It attaches to my Kitchenaid mixer. The first run was started on Saturday the 4th. It started with a nice 5 pound pork loin. The Loin was sliced, and then the slices were cubed to feed into the grinder. Just to play with it, the fine plate was used for the first grind. In the future the coarse plate will be used. I was also surprised by all the fine fibrous material which did its best to clog the fine plate. The freshly ground pork was mixed with the seasonings, and a bit of liquid to make the stuffing process easier. Natural casings were used. This was my first time dealing with separating, cleaning and sliding a casing over the horn. The first two pounds of stuffing went quickly and easily, but by the time the third pound was started, fibrous material started to clog the straining plate which slowed the process. The Big Joe was fired up and allowed to stabilize at 200 with Pecan wood for the smoke. The sausage took about 4 hours to hit the right internal temperature. The sausages were then soaked in cold water to help prevent the natural casing from shrinking and wrinkling. They went into the vacuum sealer for storage in the deep freeze, with one pack placed in the fridge for use within the next couple days.
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