Wanna Be A Sausage Head??

[Texas-Hunter]

For you guys that want to be a sausage head and have sat on the fence due to thinking it is very expensive. No need to spend 1k in equipment.. Northern Tool can help you out these holiday's

I bought on of these stuffers over 5 years ago for my buddy and hunting partner Smoke Doc and it has worked flawless all these years and cranked out 100's if not 1000's of pounds of links with no issues..


http://www.northerntool.com/shop/too...9319_200449319




Also this is the only other item you need.. A good grinder.. I bought this grinder some now 15-18 years ago maybe longer and it is grinding through the meat as it did the day I bought it...

http://www.northerntool.com/shop/too...1267_200451267



So for under 200 bones you can start making your own links and sausages..

[SMOKE FREAK]

Hmmmm....

[barkonbutts]

Thanks TH..

[THUMPERRRR]

everyone here use a hand stuffer instead of usin the grinder with a stuffing tube attached???

[SmokinOutBack]

I use my grinder to stuff, kind of a PITA though.

[L20A]

I have both of those tools and they have worked perfectly for me.

[Fishawn]

i have both of those tools and they have worked perfectly for me.

x 2 👍

[Conumdrum]

Thanks TH, it makes me want to try it sooner than later now. When Xmas is all done and my supercharger is payed off that's my next purchase.

[PitRow]

everyone here use a hand stuffer instead of usin the grinder with a stuffing tube attached???

I use my grinder to stuff, kind of a PITA though.

For the couple batches I've done I've used the stuffing attachment on my grinder (kitchenaid attachment) and SmokinOutBack is right, it's a PITA, and generally I end up with an overprocessed "meat paste" instead of nice ground meat. I really want a stuffer so I can do some decent sausages, but SWMBO says I don't do enough sausage to justify the expense. Kind of a catch 22 for me. I don't do sausage because I don't like the results with my current equipment, but I don't do enough to justify buying better/more equipment. Ugh. Someday I'll just buy a stuffer without telling her and sneak it into the house I suppose. Thanks for the head's up TH, that'll probably be the stuffer I buy if/when I do.

[Snarlingiron]

That's exactly the same kit I have and it has worked flawlessly. Last year I also bought one of these:



Really makes mixing large batches easier. Small batches ~4 lbs or less I mix with the paddle in the Kitchenaid.

[Sam3]

Hmmmm....

You know you want to...

[Ryan]

I've got similar models, probably the same just with a different name. They are good machines. I'm looking to upgrade though. Hopefully Santa delivers me a Hobart mixer with the grinder attachment.

[206]

Good Info. I did not realize how cheap you can get into it. Many people are unaware of this.

I inherited my cast iron stuffer and a good large hand grinder which both work well for me.

[TasunkaWitko]

For the couple batches I've done I've used the stuffing attachment on my grinder (kitchenaid attachment) and SmokinOutBack is right, it's a PITA, and generally I end up with an overprocessed "meat paste" instead of nice ground meat. I really want a stuffer so I can do some decent sausages, but SWMBO says I don't do enough sausage to justify the expense. Kind of a catch 22 for me. I don't do sausage because I don't like the results with my current equipment, but I don't do enough to justify buying better/more equipment. Ugh. Someday I'll just buy a stuffer without telling her and sneak it into the house I suppose. Thanks for the head's up TH, that'll probably be the stuffer I buy if/when I do.

Mike - I've run into this, and the reason of course is that even without a grinding plate, running the meat through a grinder a second time will still get it "ground" again due to the "worm" that moves the meat along.

I've seen quite a few people come up with a cure for this problem - season/cure your meat in small chunks or cubes, rather than grinding it first - after it has sat in the refrigerator overnight to cure and develop the flavours, THEN run through the grinder and plate straight into the casing. I have not tried this, so I can't comment on the results - but it makes sense because you eliminate a step through the grinder, and therefore it doesn't get ground too finely.

Another option might be to grind with the "coarse-est" (most coarse? ) plate that you have , then season/cure, then run it through a second time in order to stuff.

Either way, I'm a huge fan of my #10 Porkert hand-cranked grinder with the stuffing attachments, but if I get some cash, I would like to get a stuffer - however, I definitely consider it to be only a luxury - NOT a necessity. People make sausage all the time all over the world with just a hand-cranked grinder, and have been doing so for decades, if not centuries. That sausage is usually the stuff that we try to imitate - or at least emulate - so there must be something to it.

[SMOKE FREAK]

You know you want to...

Yes I do...

but 200 bucks is a little tough to come up with right now