- Apr 3, 2008
- 15
- 10
So I just finished up about 3 hours of labor to produce a set of decent looking hot dogs. Used the recipe out of the Chartucerie. They smell great and are gonna taste great, however...
My Kitchenaid mixer was a PAIN to use as a stuffer. Let me tell you why. The meat grinder attachment (which all sausage meat has to be fed through) has this long neck on it. I understand why that thing is there, to keep fingers out of the nasty parts down inside.
But when we went to stuff the dogs the meat kept sticking to the sides and had to be pushed through manually. It was QUITE a pain in the pork butt. Almost all of that three hours labor time was taken up fighting the KitchenAid.
So here's my question, other than dropping serious cash on a Dick what other options do I have? Is there a way to use the KA that would make my life easier? I know when I am grinding solid meats I just cut into long strips and drop them down the neck, they'll pull themselves through just fine. But already ground meat is a royal pain.
Help please!
"Can't stuff the meat" Blues,
in Arkansas
My Kitchenaid mixer was a PAIN to use as a stuffer. Let me tell you why. The meat grinder attachment (which all sausage meat has to be fed through) has this long neck on it. I understand why that thing is there, to keep fingers out of the nasty parts down inside.
But when we went to stuff the dogs the meat kept sticking to the sides and had to be pushed through manually. It was QUITE a pain in the pork butt. Almost all of that three hours labor time was taken up fighting the KitchenAid.
So here's my question, other than dropping serious cash on a Dick what other options do I have? Is there a way to use the KA that would make my life easier? I know when I am grinding solid meats I just cut into long strips and drop them down the neck, they'll pull themselves through just fine. But already ground meat is a royal pain.
Help please!
"Can't stuff the meat" Blues,
in Arkansas