Cleaning Grinder & Stuffer Between Batches

Discussion in 'Sausage' started by lathechips, Jun 7, 2016.

  1. lathechips

    lathechips Fire Starter

    In the next week or so, want to make some German beef/pork sausage & a batch of chicken with bacon sausage.  Question is - Do I have to clean the grinder & stuffer between the German batch & the chicken batch?  Cure will be used in both, some will be just smoked & some will be smoked & cooked up to temps.  Also looking for a good chicken recipe.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    If you doing the chicken right after the other and I mean no wait time I say no, but if it will sit a half hour then yes I would clean it.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yep, what Adam said. Do them back to back. If more time is needed, 1-2 hours, put the stuffer and grinder head in the Refer. Beyond that all should be cleaned and sanitized between grinds...JJ 
    Last edited: Jun 7, 2016
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    LC, I agree with the boys on back to back and definitely do the chicken last. Have fun !

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