Grinder & Stuffer

Discussion in 'Sausage' started by cajun_1, Nov 12, 2006.

  1. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Yesterday, picked up a #10 grinder & 3lb stuffer made by LEM, at Sportsmans Warehouse. Only doing this for family, so don't think I need anything bigger at the present. Now to get busy. Thought I read a post saying a pork butt works well without having to add extra fat while grinding?
     
  2. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

  3. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Thanks cajunsmoker, get confused sometimes with all the posts, where something is.... Glad to here you tried and enjoyed this sausage posted by Dutch. Gonna get it started today. Pretty informative guy that Dutch.
     
  4. larry maddock

    larry maddock Master of the Pit OTBS Member

    hello hello,
    i hope you have as much fun as i do "rolling homemades"..

    document all seasoning---
    work in small batches---


    doesnt the #10 lem come with stuffing attachments??? :)
     
  5. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Larry, yes it did, 1/2-3/4 & 7/8" tubes. The stuffer also came with tubes, 1/2,3/4 & 1". Going here in a few minutes to get the pork. I am ancious (?) to get this part of this great hobby started.
     
  6. You will have great fun…my grandkids would rather eat my venison/pork breakfast sausage than anything Bob Evans has to offer. Sure makes me feel good! (and they mean it!)

    Hint: get some good plastic heavy gloves for mixing spices (it gets real cold)!
    [​IMG]
     
  7. larry maddock

    larry maddock Master of the Pit OTBS Member

    heres another thought. :idea:

    this is what i do ---

    before i grind--
    i put the spices in the water --
    and stir them to mix them ---
    this makes what i call the spice slurry.

    i find it easier to mix in meat.

    for breakfast sausage--
    you can use rhine wine instead of water.

    while your at it --make a homemade fatty--you will luv it.

    but remember
    that it probably wont beat the breakfast sausage
    if you serve it with my butcher guru dutch's gravy--[its the gravy] :!:
     
  8. cheech

    cheech Master of the Pit OTBS Member

    Larry what is rhine wine? I have not heard of that before
     
  9. cajun_1

    cajun_1 Master of the Pit OTBS Member

    I now have 6 1/2lb vacuum sealed bags of sausage. I had to cook some up just to see the difference between store bought & fresh made. (1) The consistancy was very noticeable. (2) Hardly any grease as from store bought. (3) The flavor was great. A different taste than store bought. The SO & Daughter totally enjoyed their sample. MR. DUTCH, Thank You, for sharing your vast knowledge. We appreciate what you do for this forum. We now have homemade sausage, we can enjoy the next 6 weeks.
     
  10. Cheech, Rhine wine is from the Rhine Valley region in Germany. It is a light white wine similiar to a Reisling or Mosselle. Very tasty, but they don’t age well! [​IMG]
     
  11. larry maddock

    larry maddock Master of the Pit OTBS Member

    there is well known vinters in cal and ny who purvey rhine wine.

    i like the super market stuff.

    they have it in bottles and boxes.

    4 bucks tops for 750 ml

    probably 10 bucks for 5 liter box
     
  12. dutch

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

    Cajun_1, Glad you and the family liked the sausage.
     
  13. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Thanks Dutch, Also picked up some Breakfast Sausage Seasoning, (from Hi Mountain), don't really know if this is like country sausage or not. Ever tried it? Maybe I'll make some up , and when the SO tells everyone about the great sausage, I'll give it to them. :)
     
  14. Don’t forget to add some coarse black pepper, rubbed sage and crushed pepper flakes, they always seem to sissify those mixes unless they say they are spicy! 8)
     
  15. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Mr. Dutch, After the long wait for today, we had our biscuits & gravy with homemade saugage. The taste,texture & smell were GREAT. Not the usual biscuits & gravy breakfast. Did have to toss a wee bit of bacon grease in when I fried it, due to the lesser fat content, but that just added to the taste. Sure glad I found this forum. Thanks to everyone.
     
  16. cajun_1

    cajun_1 Master of the Pit OTBS Member

    was just reading the instructions on my grinder again. It refers to "food grade silicone spray" to keep it lubed and rust free on the steel parts. Where or what do you guys use? Where do you get it? Thanks
     
  17. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo cajun 1 ,
    i use mineral oil..

    i slather it on with paint brush.
    then i let sit on newspaper for a day to drain ==
    before i rebox grinder and parts---
    the cutting plates and knife i keep immersed in
    a tupper ware container,

    i have a manual #8 grinder.
    this works great..

    food grade silicon spray can be mail ordered at my 2 favs--
    www.alliedkenco.com
    www.sausagemaker.com
     
  18. cheech

    cheech Master of the Pit OTBS Member

    QUOTE CAJUN-1 Yesterday, picked up a #10 grinder & 3lb stuffer made by LEM, at Sportsmans Warehouse. Only doing this for family, so don't think I need anything bigger at the present. Now to get busy. Thought I read a post saying a pork butt works well without having to add extra fat while grinding?

    Cajun I can remember when my 5 lbs stuffer looked big enough....(Cheech begins to think of a time not long ago...)
     
  19. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Cheech...Hopefully I won't have to go bigger(as long as the mouths stay closed about the great taste) , but if that time comes, I'll remember your words.
     
  20. dutch

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

    Nope-can't see the need to buy from someone if I have a recipe. Not knocking Hi Mountain-they make some great products. With my recipes I can control the amount of salt and other spices and make it to my tastes and not some guy sitting in a lab. Just my $.02.
     

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