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Old 04-02-2010, 01:20 PM   #11
Boerderij_Kabouter
 
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+1 on a vertical stuffer.

I hope some of you will post to this thread...

http://www.homebrewtalk.com/f56/fres...trusion-87422/



 
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Old 04-02-2010, 02:25 PM   #12
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Ditto on not using the Kitchenaid stuffer. Also I like to add some textured soy protein (for brats) which also helps to retain more moisture. For weisswurst I add high temp powdered milk and a bunch or cream

I've also found that overstuffing can ruin the texture.

Same for overcooking.

Another trick, which sounds a bit odd but works, is to mix a bunch of crushed ice in with the meat just before the second grind. This helps to keep the meat cold, but also it stays solid long enough through stuffing to help improve the texture, plus adds some more moisture.


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Old 04-03-2010, 01:22 AM   #13
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I very highly suggest this book. The recepies are right on, and he explains the process in detail, and the why. Which is more important.

Charcuterie

I also use the Kitchen aid to grind, and mix the meat, then use a piping bag to fill. I would love a stuffer, but I don't think I would use it enough to part with the space.


 
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Old 04-10-2010, 08:33 PM   #14
Matt Up North
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Well I just bought a stuffer so that I can enjoy my sausage making. Using the kitchen aide was just a pain in the ass.

Amazon Stuffer Sausage Making Book



I look forward to making some up.
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Old 04-10-2010, 09:26 PM   #15
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I would be interested in a review of that stuffer after you have used it a few times. That is a pretty good price if the quality is there. Luck!!

 
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Old 04-11-2010, 07:44 AM   #16
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Quote:
Originally Posted by Sean View Post
I would be interested in a review of that stuffer after you have used it a few times. That is a pretty good price if the quality is there. Luck!!

+1. I use a hand grinder and it works ok but I want to get a stuffer. Interested to hear what you think of this bit of gear after you use it a few times.

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Old 04-11-2010, 02:05 PM   #17
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+100 on the vertical stuffer. A minor investment, but totally worth the money.
Charcuterie is a good book to pull ideas from but don't look to it as a step by step recipe guide or you will be sorely dissappointed. (The author was one of my instructors at culinary school). Also, you didn't mention any chilling being done between the first and second grind. My second concern is that you mentioned a mealy, crumbly (?) texture. This could be due to the lack of establishing a "primary bind". This is a key step that many people forget. After you grind the meat, you want to mix it thouroughly. If you are using your Kitchenaid to grind still (eek) throw it in the bowl with the paddle and mix just until it starts to look sticky.

Temperature control is the most important thing that you can do for both your brewing and sausage making! In a commercial kitchen that produces a lot of sausage, the meat grinding equipment is often kept and used right in a walk in cooler. If not, as much of the equipment as possible is kept in the freezer. All the time. This is why I like the old cast iron meat grinders a bit more than the Kitchenaid. Not only do they look cooler but they hold the cold of the freezer for a lot longer!


*forgot to mention the stuffer* it's a good entry level stuffer. You can do a lot with it, it's not terrible to clean, and you cant beat the price. If you're looking for something that's going to last a bit longer keep an eye out for a stuffer with metal gears. The cogs on this stuffer are plastic and if you go crazy (which, lets face it, we all know you will) on the sausage making you'll wear them out after a while.


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