cayenne
is one Smokin' Farker
- Joined
- Jun 12, 2004
- Location
- New Orleans
Also get a piston stuffer
I bought a LEM grinder, I think mine is about 3/4 a HP...and it has worked gangbusters for a number of years.
This is their main site: https://www.lemproducts.com/category/butcher-meat-grinders
I'd looked at Academy Sports and other places and most all grinders I found at normal retail places just seemed weak and flimsy.
Years back, I pretty much broke a Kitchen Aid standup mixer with its "meat grinding" attachments.
I wanted all metal...heavy duty.
The LEM stuff is not cheap, but like with a lot of things...I tend to research, see what is at the top I can afford....save money.....and then "buy once, cry once".
One other thing I'd HIGHLY advise.
Buy a piston crank stuffer!! Do not try to stuff your sausage coming out of the grinder.
Sure, it can be done, but what a PITA.
I did that for years, but once I get my piston stuffer....you grind , mix, etc . Then just throw it in the stuffer, put on your casings and crank away.
With a good grinder AND separate piston stuffer, you can do a large batch in a matter of minutes rather than a couple hours....
I'm not near my kitchen, so I don't know the size of my stuffer, or if my grinder is .5 or .75 HP....but I know it is not lower than .5.
Right now, I'm about to get ready to start making sausage again....I've been watching the CHUD YouTube channel on this and am liking his videos on seasoning ratios.....and am going to start back using his salt, pink salt, and seasoning ratios.
I used to find my largest problem when I did sausage before was....having enough FAT in the sausage.
I can buy plenty of Butt Roasts....but I dunno how to lay my hands on just pork fat to add to it....
HTH,
cayenne
About ready to begin my sausage making journey - hope to make small batches (10 pounds or so) every month or so
In the market for grinder and stuffer -
Anyone have any suggestions as to what i should consider buying - make, strength of stuffer (.5, .75 or 1 HP) and size of stuffer (5, 10 or 15 pounds)
Thank you in advance for any suggestions
I bought a LEM grinder, I think mine is about 3/4 a HP...and it has worked gangbusters for a number of years.
This is their main site: https://www.lemproducts.com/category/butcher-meat-grinders
I'd looked at Academy Sports and other places and most all grinders I found at normal retail places just seemed weak and flimsy.
Years back, I pretty much broke a Kitchen Aid standup mixer with its "meat grinding" attachments.
I wanted all metal...heavy duty.
The LEM stuff is not cheap, but like with a lot of things...I tend to research, see what is at the top I can afford....save money.....and then "buy once, cry once".
One other thing I'd HIGHLY advise.
Buy a piston crank stuffer!! Do not try to stuff your sausage coming out of the grinder.
Sure, it can be done, but what a PITA.
I did that for years, but once I get my piston stuffer....you grind , mix, etc . Then just throw it in the stuffer, put on your casings and crank away.
With a good grinder AND separate piston stuffer, you can do a large batch in a matter of minutes rather than a couple hours....
I'm not near my kitchen, so I don't know the size of my stuffer, or if my grinder is .5 or .75 HP....but I know it is not lower than .5.
Right now, I'm about to get ready to start making sausage again....I've been watching the CHUD YouTube channel on this and am liking his videos on seasoning ratios.....and am going to start back using his salt, pink salt, and seasoning ratios.
I used to find my largest problem when I did sausage before was....having enough FAT in the sausage.
I can buy plenty of Butt Roasts....but I dunno how to lay my hands on just pork fat to add to it....
HTH,
cayenne