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"Edwin Pawlowski" > wrote in message om... > > > "SCUBApix" > wrote in message >> >> I'm surprised you feel you can do better stuffing than with the >> Kitchenaide >> for the small batches you do. We do the grinding and stuffing in one step >> using the Kitchenaide. It is a 2 person job, one to fill and push the >> grinder and one to work the casing. > > I used the KA for a number of years and finally got fed up with it. > Bought a 5 pound stuffer from the Sausagemaker. It is about $205 now. I > can do a 4 or 5 pound batch by myself in half the time and get a better > link. > > It is not cheap, but over the years it has been well worth it for me. > We usually make 15 to 20 pounds of assorted sausages in a day. > I think it's sound economics to purchase tools as 'this is the last one of these I'll be buying'. Cheap is expensive in the long run. Jack Economics101 |
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"Edwin Pawlowski" > wrote in message om... > > > "SCUBApix" > wrote in message >> >> I'm surprised you feel you can do better stuffing than with the >> Kitchenaide >> for the small batches you do. We do the grinding and stuffing in one step >> using the Kitchenaide. It is a 2 person job, one to fill and push the >> grinder and one to work the casing. > > I used the KA for a number of years and finally got fed up with it. > Bought a 5 pound stuffer from the Sausagemaker. It is about $205 now. I > can do a 4 or 5 pound batch by myself in half the time and get a better > link. > > It is not cheap, but over the years it has been well worth it for me. > We usually make 15 to 20 pounds of assorted sausages in a day. > I think it's sound economics to purchase tools as 'this is the last one of these I'll be buying'. Cheap is expensive in the long run. Jack Economics101 |
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On Wed, 20 Oct 2004 02:36:59 GMT, "Edwin Pawlowski" >
wrote: > >"Allan Matthews" > wrote in message >> Seasoning is always added to sausage before the the last grind. If >> only one grind is to be done, add the seasoning after meat is cubed. >> Sheldon, I don't believe you have ever made any sausage. > >Crap! I've been doing it wrong all these years. Your method may work, but >mine does also. and I don't add the spices before the grind. Nor do I add >the liquid, cheese, etc. until it is all ground. > Whatever does the job for you. I follow the instructions in The Sausage Makers Book quite a bit. Also, like you, I stay away from adding liquid til the last thing before stuffing. and I buy the tools to do the job. Table is 8 feet by 30 inches. Two set of scales, one ten lb and the other 16 oz. Three lb stuffer from Sausage maker and my meat grinder is the industrial grinder sold by Northern Tool, all stainless steel, weighs 70 lbs and is a breeze to clean up. Smoker is reclaimed refrigerator. I had the problem of the plunger for the meat grinder being too small in diameter so turned a maple plunger on a wood lathe and get good results. I prchase my supplies from Con Yeager Spice co. Good prices and service. |
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On Wed, 20 Oct 2004 02:36:59 GMT, "Edwin Pawlowski" >
wrote: > >"Allan Matthews" > wrote in message >> Seasoning is always added to sausage before the the last grind. If >> only one grind is to be done, add the seasoning after meat is cubed. >> Sheldon, I don't believe you have ever made any sausage. > >Crap! I've been doing it wrong all these years. Your method may work, but >mine does also. and I don't add the spices before the grind. Nor do I add >the liquid, cheese, etc. until it is all ground. > Whatever does the job for you. I follow the instructions in The Sausage Makers Book quite a bit. Also, like you, I stay away from adding liquid til the last thing before stuffing. and I buy the tools to do the job. Table is 8 feet by 30 inches. Two set of scales, one ten lb and the other 16 oz. Three lb stuffer from Sausage maker and my meat grinder is the industrial grinder sold by Northern Tool, all stainless steel, weighs 70 lbs and is a breeze to clean up. Smoker is reclaimed refrigerator. I had the problem of the plunger for the meat grinder being too small in diameter so turned a maple plunger on a wood lathe and get good results. I prchase my supplies from Con Yeager Spice co. Good prices and service. |
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On Wed, 20 Oct 2004 02:36:59 GMT, "Edwin Pawlowski" >
wrote: > >"Allan Matthews" > wrote in message >> Seasoning is always added to sausage before the the last grind. If >> only one grind is to be done, add the seasoning after meat is cubed. >> Sheldon, I don't believe you have ever made any sausage. > >Crap! I've been doing it wrong all these years. Your method may work, but >mine does also. and I don't add the spices before the grind. Nor do I add >the liquid, cheese, etc. until it is all ground. > Whatever does the job for you. I follow the instructions in The Sausage Makers Book quite a bit. Also, like you, I stay away from adding liquid til the last thing before stuffing. and I buy the tools to do the job. Table is 8 feet by 30 inches. Two set of scales, one ten lb and the other 16 oz. Three lb stuffer from Sausage maker and my meat grinder is the industrial grinder sold by Northern Tool, all stainless steel, weighs 70 lbs and is a breeze to clean up. Smoker is reclaimed refrigerator. I had the problem of the plunger for the meat grinder being too small in diameter so turned a maple plunger on a wood lathe and get good results. I prchase my supplies from Con Yeager Spice co. Good prices and service. |
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>"Jack Schidt®" writes:
> >"Edwin Pawlowski" > wrote in message . com... >> >> >> "SCUBApix" > wrote in message >>> >>> I'm surprised you feel you can do better stuffing than with the >>> Kitchenaide >>> for the small batches you do. We do the grinding and stuffing in one step >>> using the Kitchenaide. It is a 2 person job, one to fill and push the >>> grinder and one to work the casing. >> >> I used the KA for a number of years and finally got fed up with it. >> Bought a 5 pound stuffer from the Sausagemaker. It is about $205 now. I >> can do a 4 or 5 pound batch by myself in half the time and get a better >> link. >> >> It is not cheap, but over the years it has been well worth it for me. >> We usually make 15 to 20 pounds of assorted sausages in a day. >> > >I think it's sound economics to purchase tools as 'this is the last one of >these I'll be buying'. Cheap is expensive in the long run. > >Jack Economics101 Generally true but not always... when trying out a new endeaver it's sage to be a minimalist until such time it's realized the new endeaver will become a serious enterprise, or not... like I've had a $500 worth of golf clubs for over 15 years, used them once and realized golf is not for me and never used them again, shoulda bought the set advertised on sale for $89, in fact shoulda rented the first time. I don't suggest anyone run out and buy a $500 meat grinder right off, in fact unless one intends to grind meat on a commercial basis then such a machine is not only wasteful, it'll become just another cumbersome/HEAVY "thing" to haul around, like my golf clubs. The most I've been offered for my used clubs has been $100, which is probably the most anyone will offer for a used $500 commercial grinder. For home use no one needs spend more than $100-$150 for an electric grinder... they look nice, take up little space, weigh under ten pounds, and will easily grind meat as fast as you can feed it... no home kitchen needs a seventy pound behemoth meat mangler under any circumstance... those monster units are for where meat will be ground by the hundreds of pounds a day, every day. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>"Jack Schidt®" writes:
> >"Edwin Pawlowski" > wrote in message . com... >> >> >> "SCUBApix" > wrote in message >>> >>> I'm surprised you feel you can do better stuffing than with the >>> Kitchenaide >>> for the small batches you do. We do the grinding and stuffing in one step >>> using the Kitchenaide. It is a 2 person job, one to fill and push the >>> grinder and one to work the casing. >> >> I used the KA for a number of years and finally got fed up with it. >> Bought a 5 pound stuffer from the Sausagemaker. It is about $205 now. I >> can do a 4 or 5 pound batch by myself in half the time and get a better >> link. >> >> It is not cheap, but over the years it has been well worth it for me. >> We usually make 15 to 20 pounds of assorted sausages in a day. >> > >I think it's sound economics to purchase tools as 'this is the last one of >these I'll be buying'. Cheap is expensive in the long run. > >Jack Economics101 Generally true but not always... when trying out a new endeaver it's sage to be a minimalist until such time it's realized the new endeaver will become a serious enterprise, or not... like I've had a $500 worth of golf clubs for over 15 years, used them once and realized golf is not for me and never used them again, shoulda bought the set advertised on sale for $89, in fact shoulda rented the first time. I don't suggest anyone run out and buy a $500 meat grinder right off, in fact unless one intends to grind meat on a commercial basis then such a machine is not only wasteful, it'll become just another cumbersome/HEAVY "thing" to haul around, like my golf clubs. The most I've been offered for my used clubs has been $100, which is probably the most anyone will offer for a used $500 commercial grinder. For home use no one needs spend more than $100-$150 for an electric grinder... they look nice, take up little space, weigh under ten pounds, and will easily grind meat as fast as you can feed it... no home kitchen needs a seventy pound behemoth meat mangler under any circumstance... those monster units are for where meat will be ground by the hundreds of pounds a day, every day. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> "Edwin Pawlowski" writes:
> >>"Allan Matthews" wrote: >> Seasoning is always added to sausage before the the last grind. If >> only one grind is to be done, add the seasoning after meat is cubed. >> Sheldon, I don't believe you have ever made any sausage. Allan Matthews, the only sausage you're intimately familiar with is that widdle breakfast link dangling from your crotch. >Crap! I've been doing it wrong all these years. Your method may work, but >mine does also. and I don't add the spices before the grind. Nor do I add >the liquid, cheese, etc. until it is all ground. Absolutely correct, Ed. Typically for the types of sausages made at home the meat should only be ground *once*, otherwise the fat will smear and the texture of the lean will be too smooth (you don't want sausage meat the texture of the pre-ground mystery meat from the stupidmarket). If someone is using the KA attachment they are not preparing more than a few links at a time nor can they fit very large pieces of meat into that doohicky, and they certainly should NOT be cubed, in fact meat should never be cubed when using the types of grinders typically used at home... for proper grinding with *single stage* grinders the meat should be sliced into long strips, the meat will feed more uniformly, resulting in fewer jams and a properly textured product.... and again, for types of sausages made at home the meat should be ground only *once* and with a relatively large hole plate... unless one is preparing wieners, bolonga, loafs, liverwursts and the like where the meat will eventually become blended smooth the seasonings should be added to the meat *after* grinding, and mixed by hand. With smooth meat sausage, as stated above, the seasonings should be added *during emulsification*. The only thing I add to the meat before grinding is a very light coating of vegetable oil, adds some extra healthier fat and does indeed uniformly lubricate as the grinding process progresses... again, no jams and smearing. I add all my seasonings *after* grinding, I usually grind at minimum a 20lb batch and have no problem hand mixing spices, herbs, and seasoning with coarsely ground meat... even better if the spices, herbs, and seasoning is premixed as a blend before mixing with the meat. I've tried seasoning the meat before grinding, the grinding process alone will not uniformly blend the seasoning as well as can be done mixing by hand after grinding, and once distributed during grinding the seasoning will not distribute further by hand mixing unless mixed so vigorously that the texture is compromised. Were I preparing meatballs or meat loaf, where texture is not so critical, I add some flavoring ingredients before grinding, but not with sausage (a critical element of sausage making is it's texture). Rytek Kutas' book specifically instructs to add seasonings for sausage *after* grinding is completed. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> "Edwin Pawlowski" writes:
> >>"Allan Matthews" wrote: >> Seasoning is always added to sausage before the the last grind. If >> only one grind is to be done, add the seasoning after meat is cubed. >> Sheldon, I don't believe you have ever made any sausage. Allan Matthews, the only sausage you're intimately familiar with is that widdle breakfast link dangling from your crotch. >Crap! I've been doing it wrong all these years. Your method may work, but >mine does also. and I don't add the spices before the grind. Nor do I add >the liquid, cheese, etc. until it is all ground. Absolutely correct, Ed. Typically for the types of sausages made at home the meat should only be ground *once*, otherwise the fat will smear and the texture of the lean will be too smooth (you don't want sausage meat the texture of the pre-ground mystery meat from the stupidmarket). If someone is using the KA attachment they are not preparing more than a few links at a time nor can they fit very large pieces of meat into that doohicky, and they certainly should NOT be cubed, in fact meat should never be cubed when using the types of grinders typically used at home... for proper grinding with *single stage* grinders the meat should be sliced into long strips, the meat will feed more uniformly, resulting in fewer jams and a properly textured product.... and again, for types of sausages made at home the meat should be ground only *once* and with a relatively large hole plate... unless one is preparing wieners, bolonga, loafs, liverwursts and the like where the meat will eventually become blended smooth the seasonings should be added to the meat *after* grinding, and mixed by hand. With smooth meat sausage, as stated above, the seasonings should be added *during emulsification*. The only thing I add to the meat before grinding is a very light coating of vegetable oil, adds some extra healthier fat and does indeed uniformly lubricate as the grinding process progresses... again, no jams and smearing. I add all my seasonings *after* grinding, I usually grind at minimum a 20lb batch and have no problem hand mixing spices, herbs, and seasoning with coarsely ground meat... even better if the spices, herbs, and seasoning is premixed as a blend before mixing with the meat. I've tried seasoning the meat before grinding, the grinding process alone will not uniformly blend the seasoning as well as can be done mixing by hand after grinding, and once distributed during grinding the seasoning will not distribute further by hand mixing unless mixed so vigorously that the texture is compromised. Were I preparing meatballs or meat loaf, where texture is not so critical, I add some flavoring ingredients before grinding, but not with sausage (a critical element of sausage making is it's texture). Rytek Kutas' book specifically instructs to add seasonings for sausage *after* grinding is completed. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> "Edwin Pawlowski" writes:
> >>"Allan Matthews" wrote: >> Seasoning is always added to sausage before the the last grind. If >> only one grind is to be done, add the seasoning after meat is cubed. >> Sheldon, I don't believe you have ever made any sausage. Allan Matthews, the only sausage you're intimately familiar with is that widdle breakfast link dangling from your crotch. >Crap! I've been doing it wrong all these years. Your method may work, but >mine does also. and I don't add the spices before the grind. Nor do I add >the liquid, cheese, etc. until it is all ground. Absolutely correct, Ed. Typically for the types of sausages made at home the meat should only be ground *once*, otherwise the fat will smear and the texture of the lean will be too smooth (you don't want sausage meat the texture of the pre-ground mystery meat from the stupidmarket). If someone is using the KA attachment they are not preparing more than a few links at a time nor can they fit very large pieces of meat into that doohicky, and they certainly should NOT be cubed, in fact meat should never be cubed when using the types of grinders typically used at home... for proper grinding with *single stage* grinders the meat should be sliced into long strips, the meat will feed more uniformly, resulting in fewer jams and a properly textured product.... and again, for types of sausages made at home the meat should be ground only *once* and with a relatively large hole plate... unless one is preparing wieners, bolonga, loafs, liverwursts and the like where the meat will eventually become blended smooth the seasonings should be added to the meat *after* grinding, and mixed by hand. With smooth meat sausage, as stated above, the seasonings should be added *during emulsification*. The only thing I add to the meat before grinding is a very light coating of vegetable oil, adds some extra healthier fat and does indeed uniformly lubricate as the grinding process progresses... again, no jams and smearing. I add all my seasonings *after* grinding, I usually grind at minimum a 20lb batch and have no problem hand mixing spices, herbs, and seasoning with coarsely ground meat... even better if the spices, herbs, and seasoning is premixed as a blend before mixing with the meat. I've tried seasoning the meat before grinding, the grinding process alone will not uniformly blend the seasoning as well as can be done mixing by hand after grinding, and once distributed during grinding the seasoning will not distribute further by hand mixing unless mixed so vigorously that the texture is compromised. Were I preparing meatballs or meat loaf, where texture is not so critical, I add some flavoring ingredients before grinding, but not with sausage (a critical element of sausage making is it's texture). Rytek Kutas' book specifically instructs to add seasonings for sausage *after* grinding is completed. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Allan Matthews blathered: > >>(PENMART01) wrote: >>> "Edwin Pawlowski" writes: >>>>"Allan Matthews" wrote: >>>> Seasoning is always added to sausage before the the last grind. If >>>> only one grind is to be done, add the seasoning after meat is cubed. >>>> Sheldon, I don't believe you have ever made any sausage. >> >>Allan Matthews, the only sausage you're intimately familiar with is that >widdle >>breakfast link dangling from your crotch. >> >>>Crap! I've been doing it wrong all these years. Your method may work, but >>>mine does also. and I don't add the spices before the grind. Nor do I add > >>>the liquid, cheese, etc. until it is all ground. >> >>Absolutely correct, Ed. Typically for the types of sausages made at home >the >>meat should only be ground *once*, otherwise the fat will smear and the >texture >>of the lean will be too smooth (you don't want sausage meat the texture of >the >>pre-ground mystery meat from the stupidmarket). If someone is using the KA >>attachment they are not preparing more than a few links at a time nor can >they >>fit very large pieces of meat into that doohicky, and they certainly should >NOT >>be cubed, in fact meat should never be cubed when using the types of >grinders >>typically used at home... for proper grinding with *single stage* grinders >the >>meat should be sliced into long strips, the meat will feed more uniformly, >>resulting in fewer jams and a properly textured product.... and again, for >>types of sausages made at home the meat should be ground only *once* and >with a >>relatively large hole plate... unless one is preparing wieners, bolonga, >loafs, >>liverwursts and the like where the meat will eventually become blended >smooth >>the seasonings should be added to the meat *after* grinding, and mixed by >hand. >> With smooth meat sausage, as stated above, the seasonings should be added >>*during emulsification*. The only thing I add to the meat before grinding >is a >>very light coating of vegetable oil, adds some extra healthier fat and does >>indeed uniformly lubricate as the grinding process progresses... again, no >jams >>and smearing. I add all my seasonings *after* grinding, I usually grind at >>minimum a 20lb batch and have no problem hand mixing spices, herbs, and >>seasoning with coarsely ground meat... even better if the spices, herbs, and >>seasoning is premixed as a blend before mixing with the meat. I've tried >>seasoning the meat before grinding, the grinding process alone will not >>uniformly blend the seasoning as well as can be done mixing by hand after >>grinding, and once distributed during grinding the seasoning will not >>distribute further by hand mixing unless mixed so vigorously that the >texture >>is compromised. Were I preparing meatballs or meat loaf, where texture is >not >>so critical, I add some flavoring ingredients before grinding, but not with >>sausage (a critical element of sausage making is it's texture). Rytek >Kutas' >>book specifically instructs to add seasonings for sausage *after* grinding >is >>completed. > >Sheldon, I would suggest that you read a good reference book on the >making of sausage. Kutas' isn't? duh >Also you might get a good reference book on courtesy, predudice and >the art of communicating without using vulgarities or obscenities. Huh? My post contains no vulgarities or obscenities, none! >I personally have no problems with somebody doing something >differently than I do. Obviously you do...also with people of >different ethnic and racial backgrounds...that is called bigotry Um, my reply is perfectly polite... highly informative and precisely accurate... you are simply a sore loser who's making a weak attempt at grasping for straws, making a strong case for your being a fool, and obviously for all the world to witness, a pinheaded dunce. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Allan Matthews blathered: > >>(PENMART01) wrote: >>> "Edwin Pawlowski" writes: >>>>"Allan Matthews" wrote: >>>> Seasoning is always added to sausage before the the last grind. If >>>> only one grind is to be done, add the seasoning after meat is cubed. >>>> Sheldon, I don't believe you have ever made any sausage. >> >>Allan Matthews, the only sausage you're intimately familiar with is that >widdle >>breakfast link dangling from your crotch. >> >>>Crap! I've been doing it wrong all these years. Your method may work, but >>>mine does also. and I don't add the spices before the grind. Nor do I add > >>>the liquid, cheese, etc. until it is all ground. >> >>Absolutely correct, Ed. Typically for the types of sausages made at home >the >>meat should only be ground *once*, otherwise the fat will smear and the >texture >>of the lean will be too smooth (you don't want sausage meat the texture of >the >>pre-ground mystery meat from the stupidmarket). If someone is using the KA >>attachment they are not preparing more than a few links at a time nor can >they >>fit very large pieces of meat into that doohicky, and they certainly should >NOT >>be cubed, in fact meat should never be cubed when using the types of >grinders >>typically used at home... for proper grinding with *single stage* grinders >the >>meat should be sliced into long strips, the meat will feed more uniformly, >>resulting in fewer jams and a properly textured product.... and again, for >>types of sausages made at home the meat should be ground only *once* and >with a >>relatively large hole plate... unless one is preparing wieners, bolonga, >loafs, >>liverwursts and the like where the meat will eventually become blended >smooth >>the seasonings should be added to the meat *after* grinding, and mixed by >hand. >> With smooth meat sausage, as stated above, the seasonings should be added >>*during emulsification*. The only thing I add to the meat before grinding >is a >>very light coating of vegetable oil, adds some extra healthier fat and does >>indeed uniformly lubricate as the grinding process progresses... again, no >jams >>and smearing. I add all my seasonings *after* grinding, I usually grind at >>minimum a 20lb batch and have no problem hand mixing spices, herbs, and >>seasoning with coarsely ground meat... even better if the spices, herbs, and >>seasoning is premixed as a blend before mixing with the meat. I've tried >>seasoning the meat before grinding, the grinding process alone will not >>uniformly blend the seasoning as well as can be done mixing by hand after >>grinding, and once distributed during grinding the seasoning will not >>distribute further by hand mixing unless mixed so vigorously that the >texture >>is compromised. Were I preparing meatballs or meat loaf, where texture is >not >>so critical, I add some flavoring ingredients before grinding, but not with >>sausage (a critical element of sausage making is it's texture). Rytek >Kutas' >>book specifically instructs to add seasonings for sausage *after* grinding >is >>completed. > >Sheldon, I would suggest that you read a good reference book on the >making of sausage. Kutas' isn't? duh >Also you might get a good reference book on courtesy, predudice and >the art of communicating without using vulgarities or obscenities. Huh? My post contains no vulgarities or obscenities, none! >I personally have no problems with somebody doing something >differently than I do. Obviously you do...also with people of >different ethnic and racial backgrounds...that is called bigotry Um, my reply is perfectly polite... highly informative and precisely accurate... you are simply a sore loser who's making a weak attempt at grasping for straws, making a strong case for your being a fool, and obviously for all the world to witness, a pinheaded dunce. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Bob in socal wrote:
> On Tue, 19 Oct 2004 17:13:53 +0000 (UTC), Mark Shaw > > wrote: > > >>Peter Aitken > wrote: >> >> >>>I had the same experience with the Kitchen Aid. I bought the cheapest >>>stuffer at The Sausage Maker and it makes the stuffing process go a lot >>>faster. >> >>Do you mean this one? >> >>http://www.sausagemaker.com/index.as...ROD&ProdID=704 > > > The same stuffer at Harbor Freight for $19.99, a very good buy. > > http://www.harborfreight.com/cpi/cta...emnumber=44660 I have that harbor freight stuffer. The fit is rather poor, and a lot of sausage squeezes out around the plunger. I usually cut a disk from a coffee can lid to use as a gasket between the plunger and sausage, and one of these days (maybe next time I use the stuffer) I'm gonna make a wooden disk that just barely fits in the stuffing horn and fasten it to the face of the plunger. Bob |
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Bob in socal wrote:
> On Tue, 19 Oct 2004 17:13:53 +0000 (UTC), Mark Shaw > > wrote: > > >>Peter Aitken > wrote: >> >> >>>I had the same experience with the Kitchen Aid. I bought the cheapest >>>stuffer at The Sausage Maker and it makes the stuffing process go a lot >>>faster. >> >>Do you mean this one? >> >>http://www.sausagemaker.com/index.as...ROD&ProdID=704 > > > The same stuffer at Harbor Freight for $19.99, a very good buy. > > http://www.harborfreight.com/cpi/cta...emnumber=44660 I have that harbor freight stuffer. The fit is rather poor, and a lot of sausage squeezes out around the plunger. I usually cut a disk from a coffee can lid to use as a gasket between the plunger and sausage, and one of these days (maybe next time I use the stuffer) I'm gonna make a wooden disk that just barely fits in the stuffing horn and fasten it to the face of the plunger. Bob |
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Bob in socal wrote:
> On Tue, 19 Oct 2004 17:13:53 +0000 (UTC), Mark Shaw > > wrote: > > >>Peter Aitken > wrote: >> >> >>>I had the same experience with the Kitchen Aid. I bought the cheapest >>>stuffer at The Sausage Maker and it makes the stuffing process go a lot >>>faster. >> >>Do you mean this one? >> >>http://www.sausagemaker.com/index.as...ROD&ProdID=704 > > > The same stuffer at Harbor Freight for $19.99, a very good buy. > > http://www.harborfreight.com/cpi/cta...emnumber=44660 I have that harbor freight stuffer. The fit is rather poor, and a lot of sausage squeezes out around the plunger. I usually cut a disk from a coffee can lid to use as a gasket between the plunger and sausage, and one of these days (maybe next time I use the stuffer) I'm gonna make a wooden disk that just barely fits in the stuffing horn and fasten it to the face of the plunger. Bob |
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"Bill" > wrote in message ... > On 19 Oct 2004 17:26:54 GMT, (PENMART01) wrote: > > >>SCUBApix wrote: > >>>. We do the grinding and stuffing in one step using the Kitchenaide. > > > >Um, then you don't season your sausage...? You either can't write, can't cook, > >or can't tell the truth. > > Add the seasoning to the cubed meat, mix well, and run through the > grinder. Works for me. > I have sheldon in my kill file so don't normally read his nonsenical replies unless they are part of someone else's post, like this time. Bill, this is exactly how I do it. We add the seasononings to the cubed meat, refrigerate it, usually over night, and then pass it through the grinder once and into the casing in one pass. Two people working: one to push the meat into the grinder and one to handle the casing. Works fine for the 40 lbs of polish sausage we make at one time. And the sausage is VERY good. |
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"Bill" > wrote in message ... > On 19 Oct 2004 17:26:54 GMT, (PENMART01) wrote: > > >>SCUBApix wrote: > >>>. We do the grinding and stuffing in one step using the Kitchenaide. > > > >Um, then you don't season your sausage...? You either can't write, can't cook, > >or can't tell the truth. > > Add the seasoning to the cubed meat, mix well, and run through the > grinder. Works for me. > I have sheldon in my kill file so don't normally read his nonsenical replies unless they are part of someone else's post, like this time. Bill, this is exactly how I do it. We add the seasononings to the cubed meat, refrigerate it, usually over night, and then pass it through the grinder once and into the casing in one pass. Two people working: one to push the meat into the grinder and one to handle the casing. Works fine for the 40 lbs of polish sausage we make at one time. And the sausage is VERY good. |
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On Fri, 22 Oct 2004 12:19:44 -0400, "SCUBApix"
> wrote: > >"Bill" > wrote in message .. . >> On 19 Oct 2004 17:26:54 GMT, (PENMART01) wrote: >> >> >>SCUBApix wrote: >> >>>. We do the grinding and stuffing in one step using the Kitchenaide. >> > >> >Um, then you don't season your sausage...? You either can't write, can't >cook, >> >or can't tell the truth. >> >> Add the seasoning to the cubed meat, mix well, and run through the >> grinder. Works for me. >> >I have sheldon in my kill file so don't normally read his nonsenical replies >unless they are part of someone else's post, like this time. I've done the same thing. After using newsgroups since my days at the University of Toronto back in the late 80's, Sheldon is the only poster I've ever killfiled. Generally, IMO, it's a bad idea to shield yourself from what is posted in newsgroups, but Sheldon/PenMart is the one exception. It's not that he's not occasionally correct, it's the signal to noise ratio. For me, it's just not worth wading through the 50 or 100 useless/rant Sheldon posts to read the one or two that might be useful. Does anyone know of a way with Agent to filter out posts where someone has replied to one of Sheldon's posts? |
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