bratwurst question

Discussion in 'Sausage' started by johnb5, Jan 8, 2014.

  1. johnb5

    johnb5 Fire Starter

    Ii have to stuff with my grinder. How do I get all of the meat out mof the grinder. I probably have enough meat leeft for 2 brats so I feel like I am wasting.

    Also I had a lot of blow outs while stuffing. I was using Syracuse Casing hog 29/32 mm. Any kind of help would be greatly appreciated
     
  2. goliath

    goliath Smoking Fanatic

    make a patty and eat it ...  lol

    you can use the stuffing tube and force the meat down by hand also with a piece of dowel. it was explained by an old timer that is the way he learned to stuff sausage, and when i have made some home made portuguese chorizo  with him that is how we finished the last little bit, and of course a couple patties ...(traditional portuguese chorizo is all cubed, NOT ground) he is happy he now has a stuffer :0)
     
  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    I end up with a few patties after stuffing. I enjoy eating them. If it is sausage that has cure in it, I save it until I have enough to make some pork shots.
     
  4. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    You can put some bread in the grinder to help push the remaining meat out... or as the others said.. just patty it and fry it up
     
  5. mriversinco

    mriversinco Fire Starter

    A slice of bread works, but so does a paper towel.  Just turn the grinder off when the towel reaches the plate.
     
  6. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Sounds like your in need of a vertical stuffer................[​IMG]
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Culinary Schools teach the students to run in about 3' of Plastic Wrap. It stops at the plate, no risk of shredding and comes out easily...JJ
     
    aeroforce100 likes this.
  8. johnb5

    johnb5 Fire Starter

    Boykjo now that is a fact my friend. Do they normallyget most of the meat out
     
  9. rugerlab

    rugerlab Fire Starter

    I take the meat out of the stuffer and load up my jerky shooter with the round tip and push the remaining meat mixture into the casings.  Doesn't take too long but I don't like wasting meat after I have spent that much time preparing it!!!
     
  10. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Ive been making sausage for so long I dont bother anymore and just chuck it.........................lol
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    With a stuffer like this 5Lb Kitchener, the only meat is in the tube....

    [​IMG]

    This style of Weston 5lb Stuffer and this dual speed stuffer leave a few ounces in the elbow between the base and tube...JJ

    [​IMG]    [​IMG]  
     
  12. johnb5

    johnb5 Fire Starter

    Thank you chef that's awesome
     
  13. johnb5

    johnb5 Fire Starter

    RugerLab I am right there with you. That's a good idea
     
  14. goliath

    goliath Smoking Fanatic

    MAN I LOVE THIS SITE  :0) .....

    if i could serve you guys all a round out in my shop ... known as the shelter because NO MARRIED MAN HAS EVER BEEN TURNED AWAY ... i would !!!
    the info that i learn here daily is truely worth the it ...
     
  15. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    [quote by johnb5]Also I had a lot of blow outs while stuffing.[/quote]

    Blowouts are usually cause by overfilling the casing; not allowing the filled casing to freely slide off the tube or there are weak spots in the casing.
     
    Last edited: Jan 9, 2014

Share This Page