I'm getting into sausage making. First batch of 15 lbs about did my kitchen aide in due to heat so I'm looking into something with a bit more power.
thinking about this unit?
https://www.amazon.com/STX-INTERNATIONAL-STX-3000-TF-Turboforce-Attachment/dp/B0012KJBR0/ref=sr_1_1?ie=UTF8&qid=1470076809&sr=8-1&keywords=STX+INTERNATIONAL+STX-3000-TF+Turboforce+3-Speed+Electric+with+3+Cutting+Blades%2C+3+Grinding+Plates%2C+Kubbe+Attachment+and+Sausage+Stuffing+Tubes
I'll be making Italian links. Last batch turned out great but it was a long day doing it in small batches.
Couple things I learned...
get the meat COLD!
Use less salt,
get the meat COLD!
use more fennel,
Get the meat cold!!
(https://forestryforum.com/gallery/albums/userpics/14445/20160619_143636.jpg?easyrotate_cache=1470077701)
We have one of the grinders you posted the url for, slow.
That looks great. I have a old grinder like the one you posted and is is fairly slow, but will run all day. I think that people that make large batches of sausage grind their meat and then use a seperate stuffer so the meat does not get mushed up from the pressure on the tube keeping it in the grinder auger to long and changing the texture. With the peppers coming in in my garden I had better get grinding also. :)
Another thing that helps to keep from mushing is to prime the head.
Make sure the knife and plate aren't too loose. Hand force should suffice.
Bump the switch while dropping in a piece or two and turn off right away. If you have mush, tighten the head. You could also change to a medium or larger grind plate. A nice steady feed rate with cut pieces that fall into the auger easily also keep things moving properly without heating the head. Turn the motor off if you aren't able to keep feeding. Sometimes you need three hands but you only have two. Commercial Grinders raise the temperature of the meat from Cooler temp of 34 degrees to 50 degrees during the process. Higher if grinding more than twice. I'm not sure how those home models work but I've been looking at buying one at Gander Mountain also.
Hope that one works out good for you. Let us know.
Check LEM Products. They have really good prices on refurbished units. We make sausage a while hog at a time.
My son has the Cabelas 1 hp and it works good for grinding but not so great for stuffing IMO.
I dont know who makes this machine for cabelas.
I tried my wifes Kitchen aid and nearly killed it, she wasnt happy and very slow.
I think a separate stuffer is the way to go..
Definitely on the separate stuffer. I have a 5 pound crank type and it will stuff 5 pounds in about 2 minutes. It takes longer to thread the casing than it does to fill it. Grizzly has good prices on them.
I also am thinking of making sausage, then smoking it in an old metal fridge i have.
when i watch the "how its made" type of shows i saw that ice was added to the mixing process to keep the sausage COLD.
I got my butts just about frozen before I cut them in chunks then back in the freezer before grinding and then again for mixing and then stuffing. between that and using a kitchen aide it was a LONG day.
I also kept my pans in the freezer.
Quote from: DDW_OR on August 02, 2016, 02:21:02 PM
I also am thinking of making sausage, then smoking it in an old metal fridge i have.
when i watch the "how its made" type of shows i saw that ice was added to the mixing process to keep the sausage COLD.
One of the best smokers I've ever had was a old fridge.
I have never tried stuffing my sausages. I just make bulk venison sausage. I grind and mix it in a big manual mixer, I thin it uses a #32 blade. I mix 4 lbs of venison and one lb of ground pork and seasoning from a local sporting good store. I think one pouch makes 12 lbs of sausage and 2 pouches per box for about $5.
I use an ice cream scoop to make balls, put 4 to a vacuum bag, squeeze them flat into 4 patties the vacuum and seal. That works well for the 2 of us. Usually cook 2 for breakfast if just us since my wife prefers bacon.
Our 3 granddaughters spent the night and my wife fixed them French toast for breakfast. She served them and Abbie the 8 y/o middle granddaughter looked and asked "Where's the sausage." My wife said she didn't fix any and Abbie burst into tears so Becky relented and fixed her some.
We have been making venison sausage for 30 plus years always stuffed with the grinder. Got a stuffer from lems 5 years ago paid for it self the first time we used it.
Do you have your own pork? if not, have you thought about buying ground pork from a butcher then making your sausages? I get my ground pork from Costco just under $2 lbs...saves the marriage...haha
Wild Bill and I buy a couple hogs a year from the Amish. They kill, cut and wrap to order. Works out to about $1.19 lb.
They only make bulk country sausage (which I don't eat a lot of) but I'm going to ask if they will put my Italian seasonings in this year instead of theirs then we'll put it in links ourselves. For the amount of sausage we normally get from them I'll diffidently need a stuffer.
They have a huge Hobart grinder and a band saw that is run off a water wheel and cables running through trees to the building due to no power.
Personally I've only made 1 batch of 15 lb. I bought the boston butts at the grocery for .99 lb on sale. It came out so good I gave away about 10lbs bragging so now I'm out.
You forgot 1 thing....."get the meat cold" ;D
That would be great if they could grind and mix up the meat....even if they would only grind it.
I've got a sausage stuffer (15lbs) and I use it once in a while....but the work that is involved in grinding plus the cost of a good grinder, for me its easier to buy the meat already grinded up...and go from there!
just my 2 cents...good luck and don't forgot to post pictures!!!
Quote from: Raider Bill on August 02, 2016, 02:46:14 PM
..............One of the best smokers I've ever had was a old fridge.
i got 3 ways i could use with the fridge to do the smoking
Fire and wet wood
Propane and wet wood
Electric hot plate and wet wood.
I think i will use the Electric. could even add an auger to use smoker pellets
looking to do a fishing trip to the West coast, then smoke the fish when i get back.
the local hardwood i have are: Maple, Vine Maple, alder, apple, cherry, plumb, Madrona.
i have never heard of anyone using Oak, got that too.
i know to remove the bark before using it for smoking.
also have the Little Cheif and a brinkmann smoker. i wrapped both with the water heater fiberglass blanket.
I cannot use Pork since i am Kosher.
I took out the plastic insides and lined mine with wood, tipped it up side down so the freezer part acted sort of like a baffle. Had a separate firebox out the back.
I cook more with oak that anything. Also I generally leave the bark on.
I must be doing something wrong; I've been making and stuffing sausage with my KitchenAid for years. I make 5-7 lbs. at a time, as I like to try different types. Favorites include andouille, hot Italian, breakfast sausage, and a Greek chicken sausage that my wife has gotten seriously addicted to. Nothing better than making andouille, smoking it on your own smoker, and making a big batch of gumbo with it!
Quote from: scgargoyle on August 06, 2016, 06:12:32 AM
..... a Greek chicken sausage that my wife has gotten seriously addicted to.........
can you share the Recipe food1
Quote from: DDW_OR on August 06, 2016, 12:59:41 PM
Quote from: scgargoyle on August 06, 2016, 06:12:32 AM
..... a Greek chicken sausage that my wife has gotten seriously addicted to.........
can you share the Recipe food1
X2 ;D ;D
Chicken Spinach Feta Sausage
5 lbs. boneless skinless chicken thighs (Takes about 7-1/2 to 8 lbs. bone-in)
Two 10 ounce packages frozen chopped spinach, thawed- press out excess water
1 cup crumbled feta cheese
1/2 cup powdered milk
2 TBL dried marjoram
2 TBL black pepper
2 TBL minced fresh garlic
2 TBL paprika
1 TBL salt
1 TBL onion powder
1/2 tsp cayenne ( I use 1 tsp)
5 tsp white wine
Cut chicken into chunks that will fit in your grinder, and freeze partially. Grind on a small plate. Mix in remaining ingredients thoroughly. Refrigerate overnight, and stuff into casings or shape patties. I grind the spinach and feta in with the chicken as the cheap spinach I buy is kind of 'chunky'. We enjoy the patties with cooked onions and peppers and cheese on a nice bun. You want to oil the pan or grill, as there is no added fat in the sausage.
Quote from: scgargoyle on August 06, 2016, 06:12:32 AM
I must be doing something wrong; I've been making and stuffing sausage with my KitchenAid for years. I make 5-7 lbs. at a time, as I like to try different types. Favorites include andouille, hot Italian, breakfast sausage, and a Greek chicken sausage that my wife has gotten seriously addicted to. Nothing better than making andouille, smoking it on your own smoker, and making a big batch of gumbo with it!
I wonder if it has something to do with the age of unit?
Mine is 3-4 years old. Lot's of plastic and light weight.
My Dad's which I gave to Billy is a lot heavier than mine and is at least 25 - 30years old.
Accessories that used to be made out of metal are now plastic.
During the grinding and stuffing process mine got hot enough you wouldn't want to keep your hand on it long.
I dunno....
Are you comparing the same models? There are two sizes of "homeowner" mixers and then there is the much larger model that is almost professional grade.
That could be. Side to side they look the same but weight wise there is a substantial difference.
Ours is 33 years old, and built like a tank. I also knead bread dough in large batches, and it just keeps goin'.
Quote from: scgargoyle on August 10, 2016, 04:44:09 AM
Ours is 33 years old, and built like a tank. I also knead bread dough in large batches, and it just keeps goin'.
I got thinking about it last night and figure dad's must be at least 40 years old. I never heard him complain about lack of power or overheating and he used to work it hard.
The Kitchen Aid I referenced earlier is a newer model.
Maybe this is why it doesnt do the job.
Wife gave the 25 yr old one to our daughter.
Quote from: scgargoyle on August 07, 2016, 02:44:48 PM
Chicken Spinach Feta Sausage
5 lbs. boneless skinless chicken thighs (Takes about 7-1/2 to 8 lbs. bone-in)
Two 10 ounce packages frozen chopped spinach, thawed- press out excess water
1 cup crumbled feta cheese
1/2 cup powdered milk
2 TBL dried marjoram
2 TBL black pepper
2 TBL minced fresh garlic
2 TBL paprika
1 TBL salt
1 TBL onion powder
1/2 tsp cayenne ( I use 1 tsp)
5 tsp white wine
Cut chicken into chunks that will fit in your grinder, and freeze partially. Grind on a small plate. Mix in remaining ingredients thoroughly. Refrigerate overnight, and stuff into casings or shape patties. I grind the spinach and feta in with the chicken as the cheap spinach I buy is kind of 'chunky'. We enjoy the patties with cooked onions and peppers and cheese on a nice bun. You want to oil the pan or grill, as there is no added fat in the sausage.
Have you ever put this into casings?
I just picked up the thighs for this recipe so looks like this weekend I'll be making it.
We have the professional grade one. Second set of gears are going into it. BUT she does ALOT of bread in hers. Bread is hard on the gears. If I see an older one,I will buy the DanG thing fast. Even if the gears are gone. :D
Yes, I usually stuff sausage, but I was out of casings the last time I made it. Which reminds me- I still haven't ordered any!
This Forum clearly shows the multitude of skills and talents, knowledge and passion in so many different arenas. I don't know if it exists, BUT, if it doesn't...Jeff might think about taking all these different recipes from so many different "styles..tastes" and put together a Forestry Forum Cook Book. Next thing ya know you'll be seeing Jeff on the "Cooking network"..or HSN selling the book and proceeds going toward the Forum.
Under the Header in Extras, then Knowledge Base You'll find some gems in there. There's a link for food. :)
https://forestryforum.com/cgi-bin/tips/tips.cgi?Food!
Saturday was sausage making day!!
SCGargoyle Johns Chicken Spinach, Feta sausage.
I bought 3 packs of thighs @ .99 lb totaling 17 lbs When de-skinned and boned I ended up with 8 lbs. There was excessive skin left on by the grocery store bringing up the poundage so they make more $$. So basically they were about $2.00 lb due to waste.
First time with my new Turbo-force 3000 grinder. I have to say it works great compared to the kitchen aide.
So here it is!
(https://forestryforum.com/gallery/albums/userpics/14445/20160813_135333.jpg?easyrotate_cache=1471267636)
I covered it with parchment paper and let set in fridge over night before freezing.
Of course I had to try some so last night I whipped up some angel hair in butter and garlic topped with tomato, peach brushetta and fresh Italian bread.
(https://forestryforum.com/gallery/albums/userpics/14445/20160814_211617.jpg?easyrotate_cache=1471267863)
DELISH!
It looks great. I would have to substitute the pasta with zucchini noodles and no bread for me.
I would of put the sausage between the bread and asked for more. ;D That looks good.
We had two batches of venison sausage left in the freezer so yesterday we ground mixed and stuffed a batch. Been in the smoke house for two hours now. Should be enjoying some around three .
It looks like we are getting 2 hogs from the Amish in November. I'm going to have them grind and mix my spices in the sausage that we get out of 1 of them. They generally run 250-280 on the hoof.
We'll get chops and pork steaks then grind everything else.
I'm on the lookout for a pressure stuffer now.
http://www.grizzly.com/products/5-lb-Sausage-Stuffer-Vertical/H6252?utm_campaign=zPage
LEM has the same thing for $154
Quote from: Carson-saws on August 13, 2016, 06:37:30 PM
........put together a Forestry Forum Cook Book........
I SECOND THE MOTION
Quote from: LeeB on September 30, 2016, 02:18:25 PM
http://www.grizzly.com/products/5-lb-Sausage-Stuffer-Vertical/H6252?utm_campaign=zPage
LEM has the same thing for $154
Thanks Lee I ordered one from Grizzly!
FF cookbook?
Good idea.
My wife can add it to her collection of 30 to 40 cookbooks.
Now if only she would use them.
Just got done packing the casings let it sit overnight smokehouse tomorrow
What kind of sausage are you doing ? I am interested in your smokehouse, could you send photos ?
It is venison my smokehouse is 8 inch concrete block inside 4ftx4ft by 6ft high laid on a 14inch thick pad with steel roof. I will see if my buddy can put some pictures on here when he gets back from boston.
Just got a new stuffer, a lem hand crank. It's amazing how much better it works than my old one. Another thing learned on the FF