Using Your Grinder To Stuff Sausage
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: 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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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.
@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?
Hello from Alpine, Texas.
Gary T. From Branford CT, I’ve been making jerky for some 30 years now, not sure how I missed Waltons site but I’m glad I found it, great to see all the videos tips and forums.
Trying the Waltons BOLD Jerky seasoning today in a restructured mix, I normally try a mix as is the 1st time then alter to my taste later on, I needs TONS of flavor so I’m hoping this one does the trick. I also bought the Teriyaki & Cajun to try.
Thanks for the invite. Gary T.
Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??
Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
Thanks Gary T.
This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.
Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.
Haysville Ks. Smoking and grilling for 10 years. Limited meat processing about 8 years
Most recipes I’ve researched suggest an IT of 152° - 155°. My question is, what’s the most efficient method of taking the IT of a snack stick. Should I use a probe and slide it into the center of one of the snack sticks hanging in the smoker? Is it better to slide the probe into the top of a snack stick as it hangs or up from the bottom? Thanks in advance for your help!