Randyman I’ve been doing the same thing for a year or two. Finally asked for a stuffer for Christmas and have been making sausage every weekend since. You will not regret making the move.
Best posts made by jeffchris83
Latest posts made by jeffchris83
Just looking for advice
Good morning friends,
I have been thinking for several weeks about getting a meat mixer that will attach to a grinder. I have an adequate grinder, but it’s off brand and very likely won’t fit a mixer adapter. So it looks like I’m in the market for both a grinder and a mixer. The trouble I’m finding during my research is that most places won’t tell you exactly which combinations will work together.
I have come to really trust the Waltons brand and the people in these forums. That said, could you recommend any particular combinations in the #22-32 range?
Thanks for the help. Go team orange.
Hey guys and gals,
I have always had a problem with casing separation when making summer sausage. It seems to be because of temperature probe penetration. My only reason for thinking that is that I typically use 2x12 casings and they end up wrinkly, but no big deal. I just figured I was doing some part of the process wrong, meat still delicious.
The other day I had only 2x24 casings and they were beautiful and tight like usual through the cook. Then toward the end of my cook I probed for temp like I always do, everything still looked fine.
When the cook was over, I threw them in an ice bath and immediately the probed end of every sausage separated and wrinkled. But… the other end was still perfect. Is it the tiniest hole in the casing that is sabotaging the sausages??
Collagen casings for brats
Im please with the ease of the stuffing. I’m very happy with the bite and texture. But, every time I cook I end up with meat squirting from both ends of every brat. I’m using 32 mm smoked. I can’t tell if the casings are shrinking up or if the meat is expanding out. It’s anyone else having this problem? Or am I Doing something wrong?
Thanks for the help.
RE: Rogue Recipes...
Jonathon my mix is 60/40 beef / pork. Not meat /fat. I use my hands to mix. And it takes forever, but I do the same with SS and get beautiful results. The sticks look pretty good until the ice bath, that’s when everything gets loose. Not sure about the dryness in the sticks, but again the SS is nice and moist. Only difference I can really point out is the eca in the SS that I don’t put in the sticks. I do refrigerate overnight for the cure time With the sticks.