OK, I bought a used LEM #8 grinder. It's basically an experiment to see if the results are worth the hassles.
Hamburgers: I ground 6# of chuck through the 5/16" plate -- coarser than grocery store stuff but the only other plate I got was about 3/16" and the holes looked very small. Cooled the meat, ground it, all went fine. But the patties really don't want to stay together. If I smash one I get about half the patty as loose bits. If I form and carefully fry one it goes pretty well but I am not at all sure that a patty will stay together on the charcoal grill. Comments?
Hot Italian Sausage: I ground about 3# of pork picnic seasoned with the LEM prepackaged seasoning, again 5/16" plate. Again it went pretty well except frying a trial patty showed very little flavor. Wive is a pretty good cook; she suggested adding a couple of teasponns of fennel seed (she didn't have ground) and that helped. Use more LEM next time? Find another brand? We like fairly strong flavor in sausage.
Stuffed it into pig casing. Jeez -- threading that stuff on the tube was a PITA. Short of buying pre-threaded casing for more $$, are there tricks to this?
I used a foot switch as has been suggested here and tried to fill the casing working alone. Diameter of the result was pretty highly variable. Apparently a second person is really needed to manage the sausage as it comes out. Right? Tricks?
I twisted it into two-sausage packages, twisting then using butcher string/square knotted to tie the open ends. It didn't look to me like the twist would hold alone. THe sausage diameter variation made the weight of the package kind of a joke; they varied from 9oz to 5oz. Do you guys use string? Or ... ?
Hamburgers: I ground 6# of chuck through the 5/16" plate -- coarser than grocery store stuff but the only other plate I got was about 3/16" and the holes looked very small. Cooled the meat, ground it, all went fine. But the patties really don't want to stay together. If I smash one I get about half the patty as loose bits. If I form and carefully fry one it goes pretty well but I am not at all sure that a patty will stay together on the charcoal grill. Comments?
Hot Italian Sausage: I ground about 3# of pork picnic seasoned with the LEM prepackaged seasoning, again 5/16" plate. Again it went pretty well except frying a trial patty showed very little flavor. Wive is a pretty good cook; she suggested adding a couple of teasponns of fennel seed (she didn't have ground) and that helped. Use more LEM next time? Find another brand? We like fairly strong flavor in sausage.
Stuffed it into pig casing. Jeez -- threading that stuff on the tube was a PITA. Short of buying pre-threaded casing for more $$, are there tricks to this?
I used a foot switch as has been suggested here and tried to fill the casing working alone. Diameter of the result was pretty highly variable. Apparently a second person is really needed to manage the sausage as it comes out. Right? Tricks?
I twisted it into two-sausage packages, twisting then using butcher string/square knotted to tie the open ends. It didn't look to me like the twist would hold alone. THe sausage diameter variation made the weight of the package kind of a joke; they varied from 9oz to 5oz. Do you guys use string? Or ... ?