New Grinder W/Qview

Discussion in 'Sausage' started by pandemonium, Dec 27, 2009.

  1. Heres my 48 dollar harbor freight grinder, worked very well i was amazed i thought i would burn it up on the first grind, but i paid 5 more dollars to insure it for a year so if it does burn up i can take it back.

    Heres my first spicy Italian sausage
  2. bmudd14474

    bmudd14474 Guest

    Congrats on the grinder. The little guys do a great job on smaller batches.

    What kind of sausage was that? Italian?
  3. richoso1

    richoso1 OTBS Member SMF Premier Member

    Congrats my friend, it looks like you picked a winner.
  4. Looks like you may want to chill the meat in the freezer for a bit before you grind it.

    Someone gave me that tip and it made a world of difference when adding spices.
  5. its a breakfast sausage and i did chill it in freezer for like 45 mins, why do you see something that looks like the meat wasnt cold? just asking
  6. mballi3011

    mballi3011 OTBS Member SMF Premier Member

    I was gonna say the same thing but nickel beat ma to it. I have the same grinder but I paid more and it was from gander mtn. I have to say it's a good little grinder and it does work well just tske your time with it and don't get into a hurry. I was also told to keep your maet as cold as you can I put mine in the freezer any chace I get. You will fine that you come up with a process that will leave you time to put the meat/fat into the freezer. Oh yea A trick I found to be helpful is when you go to stuff your sausage into the casung use the cutting blade with your stuffing plate it will stuff very easy trust me I know. Congrats on the new grinder.
  7. No it looks good, its just a tip that I got from someone here and the colder the meat the better it grinds.

    I was making sausage and it was turning out like bologna instead. Now I put the meat and all my grinder parts in the freezer as well to help hold the chill.

    Keep it up, share some recipes and keep posting the pics, welcome!
  8. shooterrick

    shooterrick Group Lead OTBS Member SMF Premier Member

    Congrats on the grinder. You will never be the same now. LOL. Yes I partially freeze my meat before grinding and also put my assembled grinding head in the freezer while doing so.
  9. are you talking about the stuffing tools with this grinder? does it work alright? cant wait to try italian sausage need to order seasonings and casings
  10. i was thinking about buying a foot switch to use for stuffing? would be good i think for that.
  11. A foot switch is a must if you are going to use the grinder as a stuffer or a real good helper.

    I have a Hobart commercial grinder that I use to grind with. I have a foot switch to control it.

    I have stuffing tubes that fit the end of the grinder, special stuffing plates etc. No matter what I do the texture of the sausage ends up more like a hot dog than a sausage.

    I have used hand staffers in the past and they can be about as fast as the the grinder for fresh sausage. I will probably use my grinder for snack sticks and salami where I want the texture to be real fine. But bought a stuffer last week and can hardly wait to use it.
  12. looks like it is doing a good job...[​IMG]
  13. You'll get hooked making different kinds of sausages real quick.
  14. Looks good. Your grinder looks like it is doing a nice job on small batches. I would recommend a vertical stuffer if you are going to do any amount of sausage in casings, especially if you are a little concerned with your grinder wearing out or breaking. I just think that is adding extra pressure to the machine. Good job.

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