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Discussion in 'Sausage' started by bertman, Nov 1, 2014.
Never doubt the wisdom of Mr. Dave!
I found it on Amazon, got a tube on the way I may have to use Pam for the first run this week. Takes a couple weeks to get things shipped to my APO box. I'll give the stuffer a thorough cleaning afterwards so the Pam doesn't get too gunked up.
Mike W ,Get ready to stuff away ! I find that it helps (but not necessary) to have another person .You have one hand on the handle and one on the casing/stuffing tube and the other person gently works the stuffed casing away (slowly),either straight away or coiling .Also don't be afraid to lather the water to the tube and casing as you put it on the tube for stuffing.
Thanks Crazymoon! my wife helps when I have done it with our electric meat grinder but it's a PITA! This should make it much easier now for us. I plan to lubricate with plenty of water. And that brings me to a question since I lent my sausage making book to a friend. The LEM brochure suggests stuffing immediately, but if you have a recipe that has cure and needs to set overnight, what's the best way to do that so the mixture isn't like concrete for stuffing in the morning?
The LEM brochure suggests stuffing immediately, but if you have a recipe that has cure and needs to set overnight, what's the best way to do that so the mixture isn't like concrete for stuffing in the morning?
Stuff immediately... before the meat mixture stiffens up like a XXXXXX..... let the stuffed casing sit in the refer..... that will help the casing dry out also.... dry casings take smoke much better than damp/wet ones...
Morning Dave! Ahh perfect, thanks for the quick response!
You can add a little extra water to the meat to make it more mobile. It helps alot, just rememebr to add some extra time to your dewater cycle in the smoker.
Foamheart, can you explain the dewater cycle a bit more? I haven't heard of that before. I use a traeger to smoke with so hot smoking until my Xmas present arrives (the amazin pellet smoker)
I just call it a dewater cycle. Normally with cured meats and sausages water is absorbed and needs to be released to allow the pores to open up and absorb the smoke. Whatever the excuse, I have found that when smoking a brined or cured meat that normally for the first 30 mins. to an hour I dewater fiirst. Doors cracked, events wide open. That allows max condensation/humidity to escape.
So basically you are drying the product, that way it can accept the smoke easier.
Ok got it, thank you!
Hadn't even thought about that. Good tip.
I know a lot of people have the LEM and love it. I personally had a very bad experience with them. I bought a 5lb LEM from their website that was reconditioned. I don't know about you, but if it says reconditioned, I'm expecting "Like New" when it's coming from the factory. Well, when I received it, it had really bad buggered up threads. When I called, they gave me some story about if it was returned and it was found to be "FUNCTIONAL" then it was sent back out as refurbed! Well after a long discussion with their not so helpful customer service, I returned it, vowing to NEVER again buy any of the LEM products.
I drove to a Northern Tool that is in the next town and bought a 5lb stuffer from them, all stainless and all metal gears. Have been very pleased with it. It looked almost identical to the LEM minus the bad threads!
Just checked and Northern no longer offers the model I purchased. Their 5lb model now has some kind of plastic gears, but it is on sale for $89.99. http://www.northerntool.com/shop/tools/product_200449319_200449319
I know all metal gears may be a make or break deal for some, but I thought since it was a good price, I'd share it with everyone. Some people may not want to spend the extra money and if they're not going into the sausage business, it may be good enough for the once or twice a year home stuffer. Northern does still have one with metal gears but it's a 15lb'er! BTW, it's on sale too. http://www.northerntool.com/shop/tools/product_200425065_200425065 And both come with a YEAR warranty.
Hope this helps someone that's looking for a stuffer.
First batch from the LEM by myself. Gluten free English bangers recipe I pulled off the internet since my sausage book is loaned out.
Bangers have fillers added to them called rusk, the substitution is bread crumbs. (Historically I believe it was added to cut down on the meat due to rationing during ww2) So I used gluten free bread IE no wheat.
We tried a link tonight and it was a decent flavor. Unfortunately it called for a coarse grind and you couldn't really taste the bread. I think the next batch I make for my wife I'll double the bread to 6oz and cut the salt from 3tbsp to 1tbsp (5lb batch). And I'll grind it through a smaller plate. The best way I can describe how a banger should taste would be minced pork mixed with corn meal?? That would be the closest description of texture (not taste). The other flavors were good.
I bought one and it is supposed to be delivered today.
I will let you know.
Nice sausage Mike ,I know you will love your new toy and the sausage possibilities are endless.
Thanks Crazymoon, I plan on making more this weekend and doing some experimenting!