Well, this batch was sure a learning experience! I was talking to my hunting buddy this morning and told him how the summer sausage turned out. He agreed with me that the 2 primary things I have to do is get a better grinder and use more pork fat. He checked Cabella's I think it was and was amazed how expensive grinders were! I already know...
Okay. I've got a whole leg of Bambi in the freezer but before anymore sausage I must get a meat grinder! Priority #1!
I would recommend a hand crank model. ... he could just put a belt and electric motor on one.
Roger said the one of his coworkers said the same thing! He said you can just chuck a drill up to the crank and use that.
I got one problem with a hand crank though... how do I crank the grinder, feed it the meat, and hold my beer at the same time!?
I use a hand crank that belonged to grandma.
My daddy had a hand crank model and I remember ginding with it but don't remember what. Sure wish I had it now...
unfortunately it, and a lot of other great stuff, went with the home place when it sold.
So, I guess I'll just go first class and get a good electric model.
We've had good luck with the LEM products.
They were suggested along with Weston in another thread and were the first ones I looked at. For some reason I liked the Weston but will look at LEM again just to make sure.
My brother got a 1hp from Cabellas ... We have had no trouble with it
I think those are the ones Roger looked at. Does anyone know who makes them for Cabela's? The HP question is another factor. I'm thinking a half HP should be big enough for a couple a deer a year. Am I off base here?
If you have ever looked at the KA stand mixer and wanted an excuse, I would seize upon the grinder attachment as that excuse.
Well, I do a lot of cooking...
and I always wanted a KA mixer...
In white or stainless, probably stainless. But I think white looks much more "old kitcheny...
Don't really care for all those other col...
But I digress...
I ought to just go get me one. A KA mixer that is.
Like you say this is the perfect excuse.
But isn't the grinder attachment kinda small?
Where I live in Texas there are plenty of meat processing facilities close by. Thus, many just take their deer and hogs to these places.
The right combination of spices is also important as well.
We have plenty of them around here as well. And they do a good job with cubed, burger, sausage meat and summer sausage as well. I started using a processor many years ago when I figured my time was more valuable then the cost to process a deer. That's not really so nowadays and besides, I want to make sausage!
We played around with the spices some when we ground this first batch and you right! I told Rog I did think we got the black, red & cayenne Pepper about right though.
Pork fat is a NESSESITY! ... buy pork but from the local butcher. ... 50 percent pork but. Dry sausage is crappy sausage!!
This mix was about 50/50 deer/pork butt. I really think the pork was to lean!
I did go to the local grocery store and ask about beef fat for burger and was told they didn't have any! I'm going to start looking for real now!
And the worst part about the summer sausage is that it is dry!
make sure is that you have enough pork fat, not just pork. ... then grind again through the 1/4". Going smaller makes the meat to fine.
The little, plastic grinder I have only had one plate and the holes were very
small . When stuffed into the tubes, the meat had the consistency of paste!
A good meat grinder is about a necessity. Ive yet to find one that did a good job of stuffing though. For that you about need a vertical stuffer. do as much as me and a meat mixer is God sent too.
A dedicated Stuffer? Mixer?
Darn Lloyd! how much sausage do you make!?