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Old 12-22-2012, 04:34 PM   #11
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Originally Posted by CreamyGoodness View Post
Not my best effort by any means, but definitely not my worst.

Maybe my Wurst.

I slay me.

Note that stain on shirt is liver simmering liquid splash-back. Yummy.
There's just something very disturbing about that look on your face.
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Old 12-22-2012, 04:34 PM   #12
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And scene. I find they go nicely with scotch. My friends opted for my peach mead as an accompaniment.

My wife drank white wine and said... I quote... "get that near me and I'll hit you".

Women.

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Old 12-22-2012, 11:15 PM   #13
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. If you have never stuffed sausages with a gay pastry chef and his fiance, you are missing out.
best post ever
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Old 12-22-2012, 11:21 PM   #14
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If you have never stuffed sausages with a gay pastry chef and his fiance, you are missing out
best post ever
I can't hold back any longer...

So, you enjoy having another man handling your slippery sausages?

Also, I have to wonder what happened after you made the sausages. Considering how you're wearing the same shirt the following day/evening. Were you earning your "PBR" badge?
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Old 12-23-2012, 02:49 AM   #15
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Was that the KitchenAid sausage stuffer? How'd it work out? I'd like one, but keep hearing that they are a PITA to use.

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Old 12-23-2012, 02:57 AM   #16
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I have to say if you are going to do any amount of sausage stuffing getting a real piston style stuffer makes a huge difference.

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Old 12-23-2012, 05:53 AM   #17
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Was that the KitchenAid sausage stuffer? How'd it work out? I'd like one, but keep hearing that they are a PITA to use.
I have one. It actually killed an Artisan mixer motor after going through 3 (double batch sized) sausage recipes. I now use a Waren dedicated grinder with the stuffing tubes (when making sausages, does a great job on grinding meat too). IME, if you're going to send raw meat through it, get a dedicated unit. Especially since you need to partially freeze the meat (and fat) so that it doesn't get too warm during the process.

I also have a crank stuffer (5# capacity) that I've used instead of the motorized items. More of a two person deal there, so that you can have one person crank while the other actually tends to the links.
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跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
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Old 12-23-2012, 02:22 PM   #18
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Was that the KitchenAid sausage stuffer? How'd it work out? I'd like one, but keep hearing that they are a PITA to use.

It was a debacle. If there is so much as a single bit of gristle (or anything more firm than chicken-breast) the dye clogs every 2 minutes. My mother in law was kind enough to get it for me though, so I dont complain.
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Old 12-23-2012, 02:58 PM   #19
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Was that the KitchenAid sausage stuffer? How'd it work out? I'd like one, but keep hearing that they are a PITA to use.
I have a friend who stuffs with one of these and hates it.

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I have to say if you are going to do any amount of sausage stuffing getting a real piston style stuffer makes a huge difference.
I have this 5# vertical stuffer. Great deal on one of these.

http://www.grizzly.com/products/5-lb...Vertical/H6252

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I have one. It actually killed an Artisan mixer motor after going through 3 (double batch sized) sausage recipes. I now use a Waren dedicated grinder with the stuffing tubes (when making sausages, does a great job on grinding meat too). IME, if you're going to send raw meat through it, get a dedicated unit. Especially since you need to partially freeze the meat (and fat) so that it doesn't get too warm during the process.

I also have a crank stuffer (5# capacity) that I've used instead of the motorized items. More of a two person deal there, so that you can have one person crank while the other actually tends to the links.
I've had the Artisan model literally smoking while kneading dough. But it's been flawless for grinding. And yes, cubing and near-freezing the meat is the way to go, especially with fatty stuff like sausage mix.
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Old 12-23-2012, 03:07 PM   #20
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Any reason I shouldnt freeze these? Only so much liver sausage I can eat before they go awry...

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