Cuts of Meat

[MJB]

This web site has some good places to start

http://www.sausagemania.com/casings.html

MJB

 

[ozstriker22]

Excellent links for sausage casings. Thanks Jager and MJB(as always).

Hey - I was going to buy a meat grinder from Cabelas... BUT my wife has been bothering me for a KitchenAid mixer. I found the one she wants for $235 after tax/shipping. I think I might buy her this... and pay an extra $80 for the Grinding attacments/sausage stuffing attachments.

What do you guys think?

Anybody use a KitchenAid for home-grinding?

Jesse

 

[Jagermeister]

I use the Kitchen Aid grinder attachment on our Kitchen Aid mixer. It works very well. Howver, the stuffing attachment to the grinder is not something you want for high volume (more than 5 links) sausage making.

You will have to break down and buy a real stuffer. I bought mine at Grizzly, a 5 pound vertical unit. This will save literally hours of time over the Kitchen Aid grinder attachment. http://www.grizzly.com/products/h6252

Good Luck,

George

 

[easymoney]

Jager speaks the truth.
I too or rather my wife owns a Kitchenaid with the attachments. They cannot handle any volumes, but work OK for small amounts. It clogs up very quickly. I bought one of the hand grinders from Northern and it kicks butt. The stuffer will crank em out pretty fast.

 

[Jagermeister]

To clarify: The Kitchen Aid meat grinder attachement works well. I have ground hundreds of pounds of meat with it and it does a good job. But don't buy the tube attachment and attempt to use it to stuff sausages. It just doesn't work. The only sausage stuffers that work well are the ones with a big cylinder and piston.

George

 

[ozstriker22]

Do you have the KitchenAid Grinder WITH "food tray" or just the grinder by itself?

http://www.bedbathandbeyond.com/product.as...578&KSKU=100888

 

[Jagermeister]

Just the grinder. It has a "mini tray", definitely big enough. You don't need that attachment. I cut the meat in strips and put them in their end first, so it is almost self feeding. Also, make sure the meat is very cold, it will grind much nicer.

George

 

[ozstriker22]

What do you think about this sausage stuffer, compared to the Grizzly?


http://cabelas.com/cabelas/en/templates/li...USAGE&noImage=0


NOT being a Butt... just trying to explore all options!!! Thanks!

Jesse

 

[Jagermeister]

I like the vertical crank handle models much better. Also, 3 pounds is a bit small. You'll be reloading too often! The Grizzly stuff is all pretty decent for hobby use, they are much less expensive than Cabela's.

George

 

[Speckmisser]

Here's what I ended up getting.... after way too long using the hand crank models. http://www.cabelas.com/cabelas/en/template...4808&trueNum=15

I can't remember if I got the 1/2 or 1hp model, but it does the trick in short time. Comes with a sausage tube that I've used to stuff a couple miles of sausage. Call me lazy, everyone does, but I sure like letting the motor do the work.

 

[XDHUNTER]

GUYS,

TRY WWW.LEMPRODUCTS.COM THEY HAVE IT ALL FROM GRINDER TO SEASONING .
I GET ALL MY CASINGS FROM HERE ONLY $18.00 A BAG OF 100YARDS.


ERIC

 

[ozstriker22]

Oh yeah... what type of casings??? Salted, flushed, etc???

 

[XDHUNTER]

JAGER,
GET THE NATURAL CASINGS IT'S SALTED JUST WASH IT BEFORE USE.
GOOD LUCK!!!!

 

[Jagermeister]

<div class='quotetop'>QUOTE (ozstriker22 @ May 23 2006, 06:41 PM) <{POST_SNAPBACK}></div>

Oh yeah... what type of casings??? Salted, flushed, etc???[/b]

There is quite a few yards in the pigs at tejon, if you prefer unflushed.

Salted is the way to go, yes.

George

 

[XDHUNTER]

UNFLUSHED!

 

[wmidbrook]

Natural casing are the way to go.....just have some toothpicks handy after you eat some of the sausage 'cause they're a bit stringy sometimes....but yummy.

Oh, congrats on that hog of yours!

 

[larrysogla]

Nickroy77,
The European wild boar lives in snowy climate like the one in New Hampshire. Maybe your N.H. state law will allow buying pure European wild boar stock from one of the game farms in Georgia or Pennsylvania or Ohio and you can start your own game farm. Wild boar populations loose in the wild are beginning to appear in Ohio. Read the post by FTTPOW in this Hog Forum. He just shot and killed a wild hog on the loose in his Ohio area. Hmmmmm.................

Wmidbrook,
I immerse the pork sausage in water in a deep (Filipino/Chinese style concave frying pan) frying pan. Then I cover and slow boil it for about 1.5+ hours or until the water is almost gone. Then I add a few tablespoons of vegetable oil to the frying pan BEFORE the water completely dries up so as not to burn the casing and I start frying the sausage in it's own pork fat and vegetable oil mixture for about 10-15 minutes until the casing is browned. Done this way and the casing and the pork meat are very tender and soft and NO casing will get stuck in between your teeth. The juices in the frying pan are heavenly over steamed rice. Now I am really torturing myself. 'Nuff said.