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RedHouse · 12-07-2010, 11:33 PM

Rytek's book is great....I also recommend "Charcuterie" by Ruhlman and Polcyn if you want to get into curing.

I'm using a grinder from Northern Tools, and I need to get a new stuffer. I tried a horn stuffer, but it didn't really work all that well for me.

**dataz722** · 12-07-2010, 11:33 PM

I have Charcuterie too and it is a great book.

**passedpawn** · 12-31-2010, 10:52 PM

Quote:

Originally Posted by dataz722

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-Vertical-Sausage-Stuffer-SS/H6252

I got this for myself for Christmas. Feels very sturdy. I'm very satisfied with the value!

I'm giving it a try in the next week on a batch of brats.

Boerderij_Kabouter · 01-01-2011, 03:18 PM

I used my mini once already for some brats. It is awesome. Five brats for dinner in no time. I am making some Hot Italians later this week.

**dataz722** · 01-01-2011, 05:52 PM

Quote:

Originally Posted by passedpawn

I got this for myself for Christmas. Feels very sturdy. I'm very satisfied with the value!

I'm giving it a try in the next week on a batch of brats.

Let us know how you like it. I thought I was getting it for Christmas.

weirdboy · 01-01-2011, 06:01 PM

Do you think one could repurpose one of those 5-lb stuffers as a cheese/fruit press? I don't think I could sell the wife on a dedicated piece of equipment just for sausage, but if we could use it for several things maybe I could swing it.

**passedpawn** · 01-01-2011, 06:41 PM

Quote:

Originally Posted by dataz722

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-Vertical-Sausage-Stuffer-SS/H6252

Anyone know what the little round plate is for on the bottom side of the piston? This metal plate is about the size of a silver dollar and loosely hangs under the nylon piston / plunger. It's not identified on the 1-page manual.

Boerderij_Kabouter · 01-02-2011, 02:54 PM

That is the vent. As you press, excess air int he head space bleeds out, then when it hits the meat it seals and allows a nice even press. It worked very well for me and is wy nicer than the screw type bleeds I have used before.

**passedpawn** · 01-02-2011, 04:33 PM

Quote:

Originally Posted by Boerderij_Kabouter

That is the vent. As you press, excess air int he head space bleeds out, then when it hits the meat it seals and allows a nice even press. It worked very well for me and is wy nicer than the screw type bleeds I have used before.

Aaahhhh..... thanks. That makes sense.