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  • @parksider Agreed, if you are doing test batches it will work, it’s not my favorite thing to do as it takes longer but it absolutely does work. What sized grinder are you stuffing off of?

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    Jon
    I have to say I was skeptical about stuffing off the grinder but it does work well. We do too much volume to use it often but we do when making test batches.

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  • Meat Hacks: Using Your Grinder To Stuff Sausage.

    Learn about Using Your Grinder To Stuff Sausage with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    Meat Hacks: Using Your Grinder To Stuff Sausage.
    Most grinders have the ability to do more than just grind meat, you can use some of them to power meat mixers, hook up jerky or patty makers to them and most of them have the ability to stuff sausage into casings. One important note is that this is a feature of these types of grinders, it is not ideal and using an actual sausage stuffer will make the process much easier and faster but we are going to show you the process of using your grinder as a stuffer.

    This is the Weston Butcher Series #12 electric meat grinder and it comes with everything you need to use it as a stuffer. First is the star stuffing adapter, this is going to take the place of a plate and knife and it’s main job is to prevent the auger from riding on the bottom of the throat which would damage both the auger and the head assembly.

    Then we have 4 different sized stuffing horns to choose from. We have 20, 30 and 40mm stuffing horns that are tapered down to make stuffing easier, the issue with that is that it means the smallest casing we can get on the smallest of these three horns is the 32mm casing and only a small amount. Then there is a separate horn with a 10mm metal attachment at the end for stuffing smaller diameter casings, when using this it is also necessary to use this high speed auger in place of the star stuffing adapter. The smaller horn and casing you use the longer it is going to take to stuff your casings, so doing something like a summer sausage casing is going to be easier than making a bratwurst.

    For our purposes today we are choosing the 20mm stuffing horn and a 32mm casing. The collagen is packed down so while we are only able to get a few inches of the casing onto the horn it will translate into a few feet of finished product at a time.

    We are going to lock the stuffing horn into the stuffing flange, to do so you line up the three slot on the flange with the 3 knobs on the horn and push it into place. Then we are going to put our star stuffing adapter onto the stud where the plate and knife would normally go and finally we will put our locking ring over the stuffing horn to keep it in place.

    I have already mixed my seasoning in with my meat, and for anyone wondering it is a brand new one we are carrying, it is Excalibur’s Chocolate Chili Flavored Bratwurst that I have been excited to try for a while now.

    So we have everything all set up, we turn our grinder on, push down the meat through the hopper and as you can see it will come out the stuffing horn and into the casing. It is much slower than if we were using a sausage stuffer but it does work. I had six pounds of ground pork and it took me xx minutes.

    So while a Sausage Stuffer certainly is a lot easier to use and we would recommend it you can stuff off most grinders, just make sure you purchase one that supports this feature and use the correct stuffing horn.

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    Shop waltonsinc.com for Weston Grinders Shop waltonsinc.com for Natural Hog Casings Subscribe to WaltonsTV on YouTube Broil King Grills Broil King S440 Weston 44 lb Meat Mixer Weston 44 lb Meat Mixer

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  • Meat Hacks: Cooking Bacon With Water?

    Learn about Cooking Bacon With Water with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Bacon and Water Recipe Meat Hacks

    Adding Water to the Pan for Bacon?
    Few things are better than waking up to the delicious smell of frying bacon. However, if you cook it in a pan you get splattering everywhere and if you cook it in the oven you almost have to run the clean oven cycle when you are done. Recently there has been a lot of talk about using an old trick when making burgers on a stove and that is adding water to the pan. It is supposed to reduce splattering and make everything easier to clean up. Sounds like a great excuse to cook up some bacon to me!

    Bacon in the pan Recipe

    So the first step is to get your bacon in the pan before it is hot, then since we are cooking it in water the salt is going to leech out a little so I recommend you sprinkle a salty seasoning like the Signature Pork Seasoning or one of Excalibur’s Rump Rubs, I did the St Louis Rub and it was excellent.

    Next, add enough water so the bottom of the pan is completely covered, you can add more to where the bacon is covered but then you have to wait around for all that water to boil off. I tried both methods and found the greatly reduced cook time from covering just the bottom of the pan was well worth the tiny amount of extra clean up that was necessary.

    Then you can follow a fairly normal process for cooking the bacon. I started it out on high at around 450° until most of the water had evaporated and then reduced the temp down to about 380 until the bacon was nice and crispy.

    I was fearful that I was going to end up with something that was either totally floppy or tasted just like ham but it retained its flavor, though a little less salty than it would have been just in the pan and you can cook it as crisp as you want.

    So, would I do this again? Absolutely! And I have been, I have been cooking bacon all day here playing around with this method and trying different things out. So a couple quick tips, thicker slices will perform a little better, if you want a salty bacon then sprinkle on a seasoning with a good salt content like the signature pork rub and once the water is cooked off reduce the heat a little, it will take slightly longer but it seems to improve the texture.

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

    Shop waltonsinc.com for Bacon Cures Shop waltonsinc.com for Sausage Stuffers Subscribe to WaltonsTV on YouTube Broil King XL Pellet Grill Broil King XL Terrapin Ridge Apple Maple Bacon Jam Apple Maple Bacon Jam

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  • @phoffman Thanks for the information. If we leave out the possibility of one of your ingredients in your home mix being the culprit then the most likely issue is the Worcestershire Sauce. It can denature the meat quickly which could be the cause of your issue. On your next batch I would say leave that out and see if it fixes it! Let us know if we can be of any further assistance.

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  • P

    @jonathon Thanks for the quick response. I am making my own seasoning and there are some flavors used in it as well. The composition of 1 lb is roughly:
    70% Beef (80/20)
    15% Pork (70/30)
    Excalibur Sure Gel (used at recommended level)
    Prague powder (used at recommended level)
    4% seasoning and flavor
    1 Tbsp Worcestershire sauce
    These ingredients were mixed in a stand mixer for 10 minutes and Encapsulated Citric added at the last second of mixing
    They were stuffed into Walton’s 16mm smoked collagen casings

    0_1519763144555_Cross Section.jpg

    Thanks again for any insight you may have!

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