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Old 10-17-2011, 06:31 PM   #11
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I think the homemade stuffer thing is a bit like the sasquatch or something. Elusive but some people swear they knew some guy who saw one back in the day... probably while drunk.

Anyway, I'll probably go with the stuffer up there. God knows I love my sausages (no puns please).

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Old 10-20-2011, 10:42 PM   #12
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Default water stuffer links

Well I found the links if you want to see them. Pretty Impressive....

Now, can I post a link w/o getting kicked out of this tightly control forum.... guess we will see.



and here is the thread with some still pictures:

http://www.bbq-brethren.com/forum/sh...ad.php?t=76875

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Old 10-21-2011, 06:30 PM   #13
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Now that I have looked at it a few times, it doesn't look like it will clean up very easily in the pipe and valve section....

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Old 10-21-2011, 07:40 PM   #14
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Well I found the links if you want to see them. Pretty Impressive....
Pretty neat. Thanks for posting.
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Old 10-21-2011, 09:21 PM   #15
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According to the guy that made it, ngrodeon, he runs it off of just tap water pressure.

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Old 10-30-2011, 12:49 PM   #16
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Where do you guys get the casings from? I just got a kitchen aid but it sounds like everyone hates it.

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Old 10-30-2011, 01:14 PM   #17
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Where do you guys get the casings from? I just got a kitchen aid but it sounds like everyone hates it.
KA is a good grinder, bad stuffer. I think if you push forward and try to use it as a stuffer you will need two people, one to push the meat through and one to handle the casing.

The best Brat casings I've gotten were from Butcher and Packer:
http://www.butcher-packer.com/index....roducts_id=303

I've also used them from http://www.sausagemaker.com/index.as...FQ8q7AodRFKCpA. Those casings were much more temperamental. They are in NY so you might get a quick ship from them.

Casings are a natural product, so I guess it's a game of dice which hogs intestines you get. But I think I will stick with B&P for now. BTW, the collagen casings are cheap and look great, but you can't twist them or they will break. Tieing them with butchers twine might be possible, but I'm not doing that. So, IMO you should stick with natural casings.

Also, casings come dried in salt and it looks like they will keep indefinately like that. So I'd buy a bunch of them. Might as well pick up a cure or some spices or other stuff since you are paying for shipping anyway.
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Old 11-01-2011, 06:18 PM   #18
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Mostly everything that I get comes from butcher-packer. Best prices and selection that I could find anywhere.

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Old 11-01-2011, 10:40 PM   #19
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I have a hand stuffer. I would imagine you could find one on Ebay or something.

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Old 11-02-2011, 04:26 PM   #20
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Where do you guys get the casings from? I just got a kitchen aid but it sounds like everyone hates it.
I usually get them from a local mexican meat market but I've also gotten them from a butcher supply house. Any market/butcher that makes their own sausage will probably sell them to you.

As PP said the kitchenaid works fine as a grinder, but the stuffer not as well. If you have two people working at it, it'll get you by, but its kinda slow.
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