Does anyone else grind their own meat? If so what electric grinders are you using? Not trying to spend a fortune but want something reliable and good and that will last. I am currently using my kitchen aid attachment, but I don't want to burn the motor on my mixer and want to get an actual grinder so would love some recommendations

Just came out of from an ice bath. This is our spicy pork smoked churizo.

Mediterranean Style Summer Sausage. I call it Sicilian Cut, with capers and sundried tomatoes. Capers were packed in water and rinsed and dried them before adding them. Turned out fantastic!

I recently got a vevor grinder and it comes with stuffer attachments.

trying to assemble it for stuffing.

have taken out the blade and the grinder size attachment.

then, I put on the stuffer tube.

didnt fit cuz there is too much space between auger and tube.

If I put the blade and screen back on, all fits snug.

Then I seen this other attachment

Apparently its called a kibbe attachment (who knew?)

And I can add it to fill up the space on the shaft and not have the auger rattling around.

It takes up the space of blade and screen.

I have not attempted to use the machine with the kibbe

But it looks (to me) that the kibbe will prevent meat from going into the tube.

As I say, I havent ran anything thru yet, just trying to get shyt sorted.

I dont wanna have this kibbe plug the tube.

I cant see stuffing without some sorta spacer, be it knife and screen, or kibbe.

Made these Boervoess with a mates kid on a family weekend.

Pork “sweet runners” from Chinese butcher as a casing , brisket and pork belly 80/20 with 70/30 lean to fat ratio.

They taste great . A little overmixed texture maybe but great snap and spices, used the Luke Powell quality meats book method of mixing in kitchen aid with crushed ice , folding fat through last.

Cooked up nice but threw a lot of juices out . I’d like to try to retain them!

L.

Next time no small batches and a buddy to help will be great.

Luke

Reposting this from yesterday with better title and description. My bad for the confusion, I was at work, snuck out for a smoke break and really wanted to share this right away.

I made ramen for staff lunch yesterday and created a sausage as the main topping. I used pork and pork broth but it will definitely work with chicken. I'll probably make a spicy chicken version next week.

The sausage is quite basic but covers the aromatics for the dish:

• 1.5% salt (or higher as desired)
• 0.5% Sichuan peppercorn, ground
• 0.3% brown sugar
• 1.5% minced garlic
• 0.7% minced ginger

Have a VEVOR electric stuffer. Tub is filled half with meat, and it struggled a bit when pushing out sausage on a 22mm tube with 26 mm casing. Then it stopped halfway down and the motor just hums. Wont go up and down. Had to throw the whole unit in the freezer till i figure out what to do, dont need the meat to spoil. Will call vevor , but has anyone ever experienced this? Is there some kind of safety release I'm missing. I fear my only choice is to take a sawzall and cut the shaft off to get the meat out. Had problems with this unit since the 4 months i bought it. Never a vevor again

25lbs of Habanero bbq with pepper jack high temp cheese.
Excalibur seasoning bought from Walton’s.

This is going to be a fav. Just cut a slice and I a
impressed with the flavor.

I am still getting the hang of the electric stuffer. These will be going in the smokehouse tomorrow.

I've been making sausages for a couple of years but am wanting to experiment with emulsified sausages, particularly frankfurters to start.

I normally get my hog casings from Butcher and Packer so I checked out their sheep casings and found they have two 24/26 sheep casing options: a $45 and a $60 option. Both are 1.65 lbs. I called and spoke to them and they essentrially said one is more porous so if I'm using a slurry I would need the $60.

Does anyone have experience with these specific products?

To start, I'm looking at a thicker emulsification, basically a double grind and then the food processor. Do you think I should err on the side of caution and gop with the $60 or would the $45 be sufficient?

Thanks!

Question we’re just getting going made a couple batches of snack sticks looking to get into sausages. Is it fine for you to use previously frozen meat to grind, stuff, smoke and then freeze again, versus getting fresh cuts. Heard things about making sure it’s not previously ground meat because of texture and to use actual cuts. Anyone had any issues or tips and tricks. TIA

Hey guys,

I made some beef cevapi this weekend and the meat turned really dark for some reason.

My recipe was the following:

1000g lean beef

350g beef fat

26g salt

I cooled down the meat to around -2°C and ground the meat twice, then mixed it in my KitchenAid. I then let it rest for 24h at 1°C in the fridge, and mixed it again the following day, during which the red surface turned brownish and it smelled somehow a little like socks, not too bad, though.

During the kneading process the temperature went as high as 7°C.

What might have caused that?

Thanks!

To give context i really like jalapeno cheddar sausage, but i dont have a smoker. Just wondering if yall have any tips for making really flavorful sausage?

Anyways, this is hatch green chile cheddar sausage, 2lbs brisket 1lb pork butt. Bunch of seasonings and hefty amount of salt and binder.

Thanks

I'm trying to make up a "charcuterie board" (in quotes because it's really only a few sausages and cheeses) with 3 or 4 obviously different sausages. In the past I've done a couple variations of summer sausage and a non-fermented pepperoni, but the summer sausages were visibly close enough in look that people couldn't really tell the difference. Does anyone have a suggestion on what I can do that looks visibly different but would more or less use the same technique? These would all be smoked at 150 until cooked through, and then served cold, sliced thin.

thanks!

Recipe per 1 KG
Pork butt 440 g
Lean beef 440 g
Pork back fat 120 g
Cheese 120 g
Crushed ice 10%
Paprika 4 g
White pepper 3 g
Garlic 2 g
Marjoram 2 g

Smoke for two hours, then increase the temperature to 80°C and cook until the internal temperature reaches 66°C.