Help me choose sausage making equipment

[barnaclebob]

For what its worth I think using a grinder to stuff is a terrible way to go and you are likely to get a sub par sausage because the fat gets worked too much into the meat. Kitchenaid grinders are ok for 5lbs or less but you will overheat the mixer above that. A dedicated sausage stuffer makes life great.

I wouldn't use those grinders that look like hello kitty toys.

For anyone in the states, I use a cabelas 3/4 HP grinder and it is awesome. We normally do 20-30lb batches and it is true to its specs for lbs/min.

 

[passedpawn]

Your meat should be only partially frozen. Stiff and dry on the surface but still pliable. Putting fully or near fully frozen meat in a meat grinder is likely to damage it or turn out bad product

Cut the meat into strips instead of cubes to speed up the process.

Yea, I do long strips.

And no damage yet. Been doing it this way for a years. I'd call it partially frozen. It starts out totally frozen, but after about 10 minutes it's just semi.

Regarding bad product, nope.

 

[Rhumbline]

For what its worth I think using a grinder to stuff is a terrible way to go and you are likely to get a sub par sausage because the fat gets worked too much into the meat. ....

The recipes I do usually call for grinding the fat separately from the meat and mixing afterward by hand. Some suggest different size grinds for fat vs. meat.

Keeping everything very cold helps the definition. I've done ten pound batches but that was breakfast sausage/italian bulk sausage that didn't get stuffed.

 

[HowlingHog]

Best to have two seperate machines to do the work. I grind fat and meat together, alternating pieces and then mix by hand and add spices. Another option to mix is a paint stir wand and an electric drill.

I have a #22 Cast Iron Grinder with a 1/2 HP motor and flywheel hooked up. Someone fabricated it years ago, and it does quite well.

I've read the Kitchen Aid grinder will wear out the mixer motor or burn the gears. I had a friend who had a cebelas stuffer with a foot pedal and it chewed gears up as well. Haven't used a LEM.

I suggest "The Sausage Maker" store out of NY. They have an on-line catalog, sell mixes, cases and equipment. I have a 10 lb stuffer from them and it kicks ass. Has a pressure release valve, O-Ring and it is smooth. I bought mine after usinga friends stainless model, and when I finally decided to buck up and buy one - they quit making the big stainless one, so I bought the regular unit. I love it, and it was about $100 cheaper!

Did two batches of 80 lbs this fall, and it's amazing how fast and well this stuffer works.

 

[vanishingpint]

Allied Kenco has a great selection and decent prices. I get my 18 mm collagen casings from them ,and have gotten other things .I have always been pleased.