Hi all,

I've noticed that it seems moot to use the sausage stuffer that KA
sells. First of all, you can't grind the meat and stuff it, because it
has not been mixed well with the other ingredients. So if you just add
the meat and spices, et cetera, you'll get links which are unevenly mixed.

If you pre mix it, then use the stuffing device, you are basically
grinding the meat twice (without the plate, the stuffer blades will slip
and not propel the food forwards; this creates an even finer mix and
more dense sausage--not to mention the fact that the KA is slow like
molasses in stuffing a link.

What I do is grind the meats along with the various other components
that benefit from grinding (sun dried tomatoes, et cetera,) then after
mixing the mixture well with my hands (I make sure all utensils used,
including the KA grinding apparatus is very cold by having it in the
freezer before I use it,) then I stuff it into the casings. Works well
all the time.

However, I'm wondering what others here have thought about this?

Regards,

Rich


--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

"Richard Periut" > wrote in message
...
> Hi all,
>
> I've noticed that it seems moot to use the sausage stuffer that KA
> sells.

<snip>
>
> However, I'm wondering what others here have thought about this?
>
> Regards,
>
> Rich
>
Rich,

What I do when making venison salami is to coarse grind the day before, mix
with cure & spices and refrigerate overnight. Regrind just before stuffing.
No cutter blade or plate when stuffing, just the screw support spacer. Seems
to work OK.

Paul

On Fri, 16 Jan 2004 03:48:51 +0000, Richard Periut wrote:
> I've noticed that it seems moot to use the sausage stuffer that KA sells.
> First of all, you can't grind the meat and stuff it, because it has not
> been mixed well with the other ingredients. So if you just add the meat
> and spices, et cetera, you'll get links which are unevenly mixed.

Many of the sausage recipes I have call for some period of aging after
the meat has been ground and spiced.


> If you pre mix it, then use the stuffing device, you are basically
> grinding the meat twice (without the plate, the stuffer blades will slip
> and not propel the food forwards; this creates an even finer mix and more
> dense sausage

You're missing a part. The sausage stuffer kit should have contained a
plastic hub that replaces the plate, leaving most of the grinder maw
open.

> --not to mention the fact that the KA is slow like molasses
> in stuffing a link.

If you're running it through the grinder, I imagine it would be. With
the stuffer assembled properly, the motor cranking high, and a cold,
not too greasy stuffing, the process is brisk.

OTOH, I've often got slow feeding with finely ground or too warm
stuffings, the screw would skid on the mix.

> However, I'm wondering what others here have thought about this?

http://www.butcher-packer.com/pg_stu...fers_water.htm

Never turn it full on. Trust me on this.

Martin
--
Martin Golding | I cook, therefore I am. You eat.
DoD #236 BMWMOA #55952 SMTC #2 | What's THAT supposed to prove?

On Fri, 16 Jan 2004 03:48:51 +0000, Richard Periut wrote:

> Hi all,
>
> I've noticed that it seems moot to use the sausage stuffer that KA
> sells. First of all, you can't grind the meat and stuff it, because it
> has not been mixed well with the other ingredients. So if you just add
> the meat and spices, et cetera, you'll get links which are unevenly mixed.
>
> If you pre mix it, then use the stuffing device, you are basically
> grinding the meat twice (without the plate, the stuffer blades will slip
> and not propel the food forwards; this creates an even finer mix and
> more dense sausage--not to mention the fact that the KA is slow like
> molasses in stuffing a link.


Use the chili grinding die for second stuffing. Seems to work ok. Granted
it is not a great tool but I have done 100's of lbs of venison with it.

nathan

"Richard Periut" > wrote in message
...
> Hi all,
>
> I've noticed that it seems moot to use the sausage stuffer that KA
> sells. First of all, you can't grind the meat and stuff it, because it
> has not been mixed well with the other ingredients. So if you just add
> the meat and spices, et cetera, you'll get links which are unevenly mixed.
>
> If you pre mix it, then use the stuffing device, you are basically
> grinding the meat twice (without the plate, the stuffer blades will slip
> and not propel the food forwards; this creates an even finer mix and
> more dense sausage--not to mention the fact that the KA is slow like
> molasses in stuffing a link.
>
> What I do is grind the meats along with the various other components
> that benefit from grinding (sun dried tomatoes, et cetera,) then after
> mixing the mixture well with my hands (I make sure all utensils used,
> including the KA grinding apparatus is very cold by having it in the
> freezer before I use it,) then I stuff it into the casings. Works well
> all the time.
>
> However, I'm wondering what others here have thought about this?
>
> Regards,
>

You do not use either the plate or the blade when stuffing sausages with the
KA - rather you use the little plastic insert that sits in the same place as
the plate and holds the end of the spiral shaft. But I agree it is not a
very good stuffer, being slow and hard to handle by one person. I got a
cheap "cornucopia" style stuffer and it works a lot better.


--
Peter Aitken

Remove the crap from my email address before using.

>sqwertz mumbled:

"Martin Golding" wrote:
>
>>> If you pre mix it, then use the stuffing device, you are basically
>>> grinding the meat twice (without the plate, the stuffer blades will slip
>>> and not propel the food forwards; this creates an even finer mix and more
>>> dense sausage
>>
>>You're missing a part. The sausage stuffer kit should have contained a
>>plastic hub that replaces the plate, leaving most of the grinder maw
>>open.
>
>I couldn't tell what he meant by that paragraph. Some
>clarifcation would be in order.

You've obviously never used a meat grinder... anyone who has would know that
with the stuffing tube installed the blade and plate are omited and the ensuing
space then filled with a connective hub (usually plastic), which most
importantly is also configured to support/retain the end of the auger...
essentially a large washer but with a crosspiece through the diameter
containing a hole for inserting the auger end... the device creates two large
"D" shaped openings for extruding with minimal hinderance to flow. Merely
omiting the hole plate and not installing the hub would create a situation
where the auger would not only not function as intended but the unretained
auger by its flopping about may damage the grinder housing.

Roughly----->( |o| )



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

>I know all that.

Than your lying scumbag mouth would not have asked for a clarification... you
have no grinder, you've never used any grinder, you wouldn't be capable of
figuring out into which end the meat goes... you know-nothing NEWBIE piece of
shit couldn't boil water if your life depended on it.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Paul wrote:
> "Richard Periut" > wrote in message
> ...
>
>>Hi all,
>>
>>I've noticed that it seems moot to use the sausage stuffer that KA
>>sells.
>
>
> <snip>
>
>>However, I'm wondering what others here have thought about this?
>>
>>Regards,
>>
>>Rich
>>
>
> Rich,
>
> What I do when making venison salami is to coarse grind the day before, mix
> with cure & spices and refrigerate overnight. Regrind just before stuffing.
> No cutter blade or plate when stuffing, just the screw support spacer. Seems
> to work OK.
>
> Paul
>
>

But if I don't use the blade and plate, the turning screw pops out. Do
you have a KA?

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Martin Golding wrote:
> On Fri, 16 Jan 2004 03:48:51 +0000, Richard Periut wrote:
>
>>I've noticed that it seems moot to use the sausage stuffer that KA sells.
>>First of all, you can't grind the meat and stuff it, because it has not
>>been mixed well with the other ingredients. So if you just add the meat
>>and spices, et cetera, you'll get links which are unevenly mixed.
>
>
> Many of the sausage recipes I have call for some period of aging after
> the meat has been ground and spiced.
>
>
>
>>If you pre mix it, then use the stuffing device, you are basically
>>grinding the meat twice (without the plate, the stuffer blades will slip
>>and not propel the food forwards; this creates an even finer mix and more
>>dense sausage
>
>
> You're missing a part. The sausage stuffer kit should have contained a
> plastic hub that replaces the plate, leaving most of the grinder maw
> open.
>
>
>>--not to mention the fact that the KA is slow like molasses
>>in stuffing a link.
>
>
> If you're running it through the grinder, I imagine it would be. With
> the stuffer assembled properly, the motor cranking high, and a cold,
> not too greasy stuffing, the process is brisk.
>
> OTOH, I've often got slow feeding with finely ground or too warm
> stuffings, the screw would skid on the mix.
>
>
>>However, I'm wondering what others here have thought about this?
>
>
> http://www.butcher-packer.com/pg_stu...fers_water.htm
>
> Never turn it full on. Trust me on this.
>
> Martin

I gotta check that plastic part you mention. I only recieved the two
stuffers, and the two plates, blade, assembly. No plastic part.

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

Peter Aitken wrote:
> "Richard Periut" > wrote in message
> ...
>
>>Hi all,
>>
>>I've noticed that it seems moot to use the sausage stuffer that KA
>>sells. First of all, you can't grind the meat and stuff it, because it
>>has not been mixed well with the other ingredients. So if you just add
>>the meat and spices, et cetera, you'll get links which are unevenly mixed.
>>
>>If you pre mix it, then use the stuffing device, you are basically
>>grinding the meat twice (without the plate, the stuffer blades will slip
>>and not propel the food forwards; this creates an even finer mix and
>>more dense sausage--not to mention the fact that the KA is slow like
>>molasses in stuffing a link.
>>
>>What I do is grind the meats along with the various other components
>>that benefit from grinding (sun dried tomatoes, et cetera,) then after
>>mixing the mixture well with my hands (I make sure all utensils used,
>>including the KA grinding apparatus is very cold by having it in the
>>freezer before I use it,) then I stuff it into the casings. Works well
>>all the time.
>>
>>However, I'm wondering what others here have thought about this?
>>
>>Regards,
>>
>
>
> You do not use either the plate or the blade when stuffing sausages with the
> KA - rather you use the little plastic insert that sits in the same place as
> the plate and holds the end of the spiral shaft. But I agree it is not a
> very good stuffer, being slow and hard to handle by one person. I got a
> cheap "cornucopia" style stuffer and it works a lot better.
>
>

OK, now I'm convinced I got ripped off. You are the second person to
mention that plastic part. Either way, my sausage stuffer is pretty
quick; only a PITA to clean.

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

"Richard Periut" > wrote in message
> OK, now I'm convinced I got ripped off. You are the second person to
> mention that plastic part. Either way, my sausage stuffer is pretty
> quick; only a PITA to clean.
>
> Rich

OK, I'll be the third. You need the plastic part.

That said, if you really like making your own sausage and do a lot of it,
eventually you will buy a dedicated stuffer. I bought a used one for $125
and do not regret it at all as it makes the job faster and better. . I
still use the KA for grinding though.
If you want more sausage information, check my web page.
Ed

http://pages.cthome.net/edhome

Richard Periut wrote:

> OK, now I'm convinced I got ripped off. You are the second person to
> mention that plastic part. Either way, my sausage stuffer is pretty
> quick; only a PITA to clean.

Call KA's 800 number and get a replacement. They'll take care of you.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:
> Richard Periut wrote:
>
>> OK, now I'm convinced I got ripped off. You are the second person to
>> mention that plastic part. Either way, my sausage stuffer is pretty
>> quick; only a PITA to clean.
>
>
> Call KA's 800 number and get a replacement. They'll take care of you.
>

Thanks to all for the help.

Regards,

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.