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Old 10-05-2010, 03:24 PM   #21
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I have the grinder, but need to get a sausage horn.

Would you be willing to tell us about the motor arrangement you have? I was thinking about that last night, one motor to run either the meat or the grain mill.

Hmmmm good!
I use one motor for both my grinder and mill. I have the motor mounted on a board along with a second shaft with a set of bearing and two pulleys. One pulley reduces the motor speed and the second drive either the grinder or mill. I have a board that my meat grinder clamps onto and a spot for me to clamp the board with the motor onto it. I use a set of two wedges to adjust the belt tension.

I have a similar set up with my grain mill. I just move the motor back and forth as needed.

Sausage making is scheduled for the 17th. Typically ~ 40 lbs worth. I need to order my casings.
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Old 10-30-2010, 03:29 PM   #22
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Sausage making is scheduled for the 17th. Typically ~ 40 lbs worth. I need to order my casings.
How did that go?
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Old 11-01-2010, 04:24 PM   #23
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It went quite well. Our whole pig hasn't been butchered yet so I ended up buying two smaller shoulders. We made two recipes, about 15 lbs total. All of which got consumed at our O'fest party.

Last night I made 7 lbs of elk sausage to take to a wild game, wine pairing party

When our whole pig is finally butchered we'll make another 40 lbs.

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Old 11-01-2010, 06:26 PM   #24
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Boerderij_Kabouter: i have that SAME hamilton beach unit...


natural or synthetic (collagen) casings and the ideal diameter?

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Old 11-01-2010, 07:04 PM   #25
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I am not sure what the Hamilton beach unit is??? The grinder? I just picked that up on CL, it is crappy IMO. The stuffer is an F.Dick, and it works well with hog and sheep casings. Those are the only casings I have used. I use the hog for full size sausages, and the sheep casings for breakfast links.

In other news I am getting a 5# stuffer for Christmas!!! I can't wait to have fresh sausage for dinner any night of the week!

http://www.northerntool.com/shop/too...9319_200449319

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Old 11-01-2010, 08:18 PM   #26
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dang! so i wasted $5 on the grinder eh??

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Old 11-01-2010, 08:25 PM   #27
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No. It is fine, and for $5 it will do great. It works fine for beef and for trimmed beef. Veal is a nightmare though, it just can't get through the silk. You have to do so much trimming on the veal it isn't worth it. I have my butcher grind the veal now.

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Old 11-01-2010, 09:36 PM   #28
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I've got a '#32' grinder - it makes super-quick work of grinding meat when paired with a 3/4hp furnace motor. It's almost not worth taking it off the shelf for anything less than 50lbs, or you'd spend more time cleaning the damn thing than actually grinding the meat.

I have a sausage horn for it as well, so I'm going to try using it (minus the cutter) to stuff the casings. I've had limited success with other stuffers for small-diameter snacking sausage - the meat seems to want to squirt back out over the piston rather than fill the casing.

So far this year I've made about a hundred lbs of smoked sausage - polish-style and snackers, as well as some fresh, unsmoked italian sausage. The backyard smells amazing with the mesquite smoke going all day; I'm sure it's driving the neighbourhood dogs nuts

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Old 11-01-2010, 11:15 PM   #29
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Quote:
Originally Posted by Boerderij_Kabouter View Post
In other news I am getting a 5# stuffer for Christmas!!! I can't wait to have fresh sausage for dinner any night of the week!

http://www.northerntool.com/shop/too...9319_200449319
Just to let you know this one is almost identical and cheaper. It is the one I am getting for christmas

http://www.grizzly.com/products/5-lb...uffer-SS/H6252
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Old 11-02-2010, 01:22 AM   #30
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Damn. I love Grizzly too, never even thought to look there...

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