theTastyCat
Full Fledged Farker
- Joined
- Mar 11, 2014
- Location
- Nashvill...
Hey all - I was inspired by an Italian sausage I recently consumed at the Macaroni Grill and recalled reading here on many occasions that folks "roll their own."
So, I am heavily contemplating jumping in. But, I have several questions! Would be most grateful for the advice of those of you who have previously plunged.
1. Is it worth it? Does the taste of homemade stuff make the extra work worthwhile?
2. Do you save any money? I do take some pride in my burgers, and have been intrigued by the idea of making my own, but the chuck/sirloin at the local grocery store don't seem to be any cheaper than the mystery meat hamburg. Which isn't a total loss, mind you - if I can guarantee it's chuck and sirloin, then fine! (Note: I also began reloading my own ammo to save money; after five years, I'm SURE the savings will start anytime! lol)
3. If I do jump in, should I go manual grinder or electric? I've seen several opinions either way. I don't mind the elbow grease, but if electric is *that* much better, I don't mind spending the money to get something that will last.
I do know to get a dedicated sausage stuffer!
Does this also mean that I need to build some sort of smokehouse for a cold-smoking setup? Ideally I'd love to be able to do sausage, burgers, even hot dogs (GF is allergic to corn, which is in EVERYTHING, and would be nice to make dogs she can eat), and things like pepperoni and salami would be magnificent!
Sorry for the ramble, dear Brethren; I would be deeply grateful for your wisdom!
So, I am heavily contemplating jumping in. But, I have several questions! Would be most grateful for the advice of those of you who have previously plunged.
1. Is it worth it? Does the taste of homemade stuff make the extra work worthwhile?
2. Do you save any money? I do take some pride in my burgers, and have been intrigued by the idea of making my own, but the chuck/sirloin at the local grocery store don't seem to be any cheaper than the mystery meat hamburg. Which isn't a total loss, mind you - if I can guarantee it's chuck and sirloin, then fine! (Note: I also began reloading my own ammo to save money; after five years, I'm SURE the savings will start anytime! lol)
3. If I do jump in, should I go manual grinder or electric? I've seen several opinions either way. I don't mind the elbow grease, but if electric is *that* much better, I don't mind spending the money to get something that will last.
I do know to get a dedicated sausage stuffer!
Does this also mean that I need to build some sort of smokehouse for a cold-smoking setup? Ideally I'd love to be able to do sausage, burgers, even hot dogs (GF is allergic to corn, which is in EVERYTHING, and would be nice to make dogs she can eat), and things like pepperoni and salami would be magnificent!
Sorry for the ramble, dear Brethren; I would be deeply grateful for your wisdom!