Apple juice pressed from sausage stuffer?
Hi everyone. Just received a 7 lb stuffer and was wondering if I could squeeze apple juice with it? I used to shred apples in regular food processor and fill up my dads old black cast iron wine/sausage press with chess cloth in bottom to hod back pulp . Each filling would produce about a gallon of cider-which was delicious!
I have no idea if this will work, but, tell me exactly what you do, and I’ll go buy apples and test it out on Monday and post the results. Might even make a “how-to” video on it if it works well!
How many pounds of apples do you use?
Do you need a food processor, or a blender, or just diced small? (I might try using a meat grinder…if it sounds like it would work)
Let me know and I would be happy to run a test for you!
Yes, it will work… I’ve done the same with the old enterprise stuffer since it comes with a strainer basket. but I’ve also used my 7# vertical manual stuffer, here’s the process:
I tried cheesecloth but it’s not strong enough. Go to fabric store and ask for wedding dress material(2 yards)… i know…but it’s very strong and let’s the juice through. i cut 18"x18" or so squares of the material, ran the quartered apples through my grinder on the largest plate i had into a “China cap strainer”( used in restaurants to filter fryer oil) sitting on top of a large pot. Let some of the juice come out there then fill up the squares with the pulp. It works best when i pressed them one at a time in my vertical stuffer worked well, just be patient and take your time. Not as good as the Enterprise but didn’t take long to press a gallon of fresh cider with my own apples(not sure the ratio of apples to gallons). If you let it sit in a large pot or jug overnight then skim off the top and filter it will be less hazy but i didn’t mind/couldn’t taste the fine pulp.
One of my holiday favorites is putting a gallon of cider in a crock pot with some cinnamon sticks or mulling spice and serving it with salted caramel vodka, warms the soul…Good luck!
I wish we could help out more on this one, but this is using someone else’s recipe and process in a way I don’t feel comfortable with (since they recommend not using a cure or nitrite/nitrate). There really isn’t an answer I’d feel safe giving you since this is not something we’ve done and tested like this before.
My suggestion on hams is always to follow our standard recipe here:
My best alternative suggestion is to look for more information from a state University Meat Extension Department. They have usually done the proper research and development to provide better guidance. The University of Missouri has an article here that might be of help: https://extension2.missouri.edu/g2526
For the future, I’ll see if we can develop a recipe and process here to provide better guidance towards processing hams in this manner.
New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.
Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?
Thanks in advance!
The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.
For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)
Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.
In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.
As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.
You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.