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re: I finally purchased a meat grinder attachment for my Kitchen Aid mixer.
Posted on 6/28/24 at 5:35 pm to GumboPot
Posted on 6/28/24 at 5:35 pm to GumboPot
Kroger will sometimes have #2 ribeyes for -4 per pound on special. I always get as many as they allow, and grind it with bacon to add some fat. Makes really good ground meat
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Posted on 6/29/24 at 6:44 am to GumboPot
I bought one back in 2021. Still grinds perfectly. The kitchen aid mixer is really strong so makes grinding easy.
When I buy a brisket to smoke, I cut the flat off and make burger. I also buy Boston butts when they go on sale and make my own patty type breakfast sausage.
When I buy a brisket to smoke, I cut the flat off and make burger. I also buy Boston butts when they go on sale and make my own patty type breakfast sausage.
Posted on 6/30/24 at 10:33 pm to LsuFan_1955
quote:
The little grinder is just too slow and too small to handle large jobs in a timely fashion.
I learned that today. I made 20 pounds of sausage for the beach next week and it wasn’t the grinding, it was stuffing the casings that killed me. For sausage jobs over 5 pounds I think a casing stuffer is necessary.
Anyway, I made 10 pounds of Italian and 10 pounds of Cajun. I’m really pleased with the outcome. (Based on taste tests prior to stuffing).
I followed these basic ratios:
For the Italian I used fresh oregano, basil, Italian parsley and garlic (with all the other spices). I also used Pino Grigio wine for the liquid. I stayed on the low side with fennel and on the higher side with basil. I like the basil licorice flavor more than the fennel seed licorice flavor. Also I stayed on the low side (2%) with the milk power. I like a sausage that stays together but is not rubbery like a hotdog. 2% Milk powder seems to give the right consistency.
I think I can get a lot better at this. Just need a decent casing stuffer.
This post was edited on 6/30/24 at 10:35 pm
Posted on 7/1/24 at 12:32 am to GumboPot
Yes, a casing stuffer will speed the process a bunch. Another helpful tool is nice size mixer. Here is the one I have:
Sausage Maker Meat Mixer
ETA: Nice looking sausages for your first try!
Sausage Maker Meat Mixer
ETA: Nice looking sausages for your first try!
This post was edited on 7/1/24 at 12:34 am
Posted on 7/1/24 at 6:13 am to tiger rag 93
quote:
That's some expensive ground meat, skirt near me is ~$10/lb
We always have steaks on sale somewhere around here at one of the stores. Yesterday, NY strips at Harris Teeter were on sale for $6.99/lb.
Usually goes between the main 3. Strip, sirloin and ribeye. Very good quality steaks as well.
Always some sort of cheap steak available.
Posted on 7/1/24 at 6:21 am to GumboPot
One lesson learned for me after my first batch of making venison burger was to put that whole attachment in the freezer for a couple of hours prior to grinding.
I use either brisket if on sale, or have the butcher save me ribeye fat when they cut up whole ribeyes into steak. For many years, when I had deer processed, the processor would cut with ground pork because it was cheap, once I had all “beef” ground venison, I discovered the error of my ways.
I use either brisket if on sale, or have the butcher save me ribeye fat when they cut up whole ribeyes into steak. For many years, when I had deer processed, the processor would cut with ground pork because it was cheap, once I had all “beef” ground venison, I discovered the error of my ways.
Posted on 7/1/24 at 6:24 pm to Icansee4miles
Is that meat grinder attachment going to be on sale for prime day?
Posted on 7/2/24 at 8:48 am to gumbo2176
quote:do not con these people to try to make sausage using this attachment..
And if you branch out into making your own sausages, you will never look back.
I make my own hot, Italian, green onion, boudin and andouille sausage now and haven't bought store made in years. All I buy is pork butts when they go on sale, the natural casings on-line and add the necessary seasonings to make the different sausages.
This is fine to girnd meat in small batches, but stuffing, this thing will make you pull your hair out. It is worth spending 100 + bucks for a stuffer in actual time. for 15# it took me like 2 hours with the kitchen aid attachemnt. With a stuffer it takes me like 10 mins, if that.
Get a stuffer.
This post was edited on 7/2/24 at 9:33 am
Posted on 7/2/24 at 8:59 am to CarRamrod
Try drying some
Yea Chuds master ratio video is great. I love making sausage. I like his idea of a 3 day sausage. Cube and season to cure day 1, day 2 grind, stuff, dry, day 3 smoke. Its spreads the work out.
This guy is another great resource for sausage and meat curing.
2 Guys & A Cooler
This post was edited on 7/2/24 at 9:01 am
Posted on 7/2/24 at 9:10 am to CarRamrod
What brand do you recommend?
Posted on 7/2/24 at 9:36 am to USEyourCURDS
Depends on how much you are oging to make in one go. I went with the 15# stufer from Meat your maker. This was before The Sausage maker released the 10# stuffer.
Holy hell, i just look at the prices and damn, they went up. it was 299 when i bought and i got like a 50$ off and free shipping.
Holy hell, i just look at the prices and damn, they went up. it was 299 when i bought and i got like a 50$ off and free shipping.
Posted on 7/2/24 at 9:43 am to CarRamrod
an LEM 5lb stuffer works great for a causal sausage maker
Posted on 7/2/24 at 10:10 am to mylsuhat
If i were to do it over again i would get the 5# or the 10#. I didnt want to have to refill 3 times for a 15# batch BUT it isnt hard or long to do that. And now im starting to make a 15# batch but do 2 or 3 different flavors. So a 5#er would be better doing this.
Posted on 7/2/24 at 10:12 am to GumboPot
I love being able to grind my own stuff. Be warned I had a kitchen aid grinder and it broke the gears in my mixer. While it was cheaper to send off to kitchen aid to fix it was still 1-200 bucks. I bought a stand-alone version. You get a better grind when the meat is out of the freezer and kinda of hard but not frozen, maybe I got too frozen for the stand mixer gears.
Wait for Alberton's to run a brisket sale and grab one. If prime I usually break it down to fat, flat, and point so I can mix by weight the fat ratio I want. Take extra fat and render for cooking oil or save to combine with other lean meet mixes that you find on sale. A choice brisket you can probably grind whole and not be too fatty.
I will grind some to have 1lb of ground meat ready to go for dishes where fresh ground doesn't matter and some slightly over 1lb bags of chunks ready to grind if I want something like a burger where being loose matters. Slightly over 1lb because there is some loss in the grinding process.
Sausagemaker is where I got a lot of sausage-making supplies.
Another thing I have ground was some salmon that was partially frozen and made into fish cakes to cook. I want to do the same for shrimp but haven't yet.
This...I have a LEM stuffer I think its 10lb. LEM #12 grinder as well.
Wait for Alberton's to run a brisket sale and grab one. If prime I usually break it down to fat, flat, and point so I can mix by weight the fat ratio I want. Take extra fat and render for cooking oil or save to combine with other lean meet mixes that you find on sale. A choice brisket you can probably grind whole and not be too fatty.
I will grind some to have 1lb of ground meat ready to go for dishes where fresh ground doesn't matter and some slightly over 1lb bags of chunks ready to grind if I want something like a burger where being loose matters. Slightly over 1lb because there is some loss in the grinding process.
Sausagemaker is where I got a lot of sausage-making supplies.
Another thing I have ground was some salmon that was partially frozen and made into fish cakes to cook. I want to do the same for shrimp but haven't yet.
quote:
it was stuffing the casings that killed me
This...I have a LEM stuffer I think its 10lb. LEM #12 grinder as well.
This post was edited on 7/2/24 at 10:59 am
Posted on 7/3/24 at 12:08 pm to NOLAGT
quote:IE right now till toorrow.
Wait for Alberton's to run a brisket sale and grab one.
$1.97/# for choice. on the digital deals.
Posted on 7/3/24 at 4:49 pm to CarRamrod
quote:
do not con these people to try to make sausage using this attachment..
All I said was using one to make sausage is another great use for it. I concur about needing a designated sausage stuffer since that is what I have and it is a game changer. I can fill it with 5 lbs. of product and once the casing is on the nozzle, it is just a matter of a couple minutes and the sausage is cased up and ready to process further if need be.
Some sausage I make is smoked for several hours, while other types are just cased up, put in vacuum seal bags and put in the freezer for later use.
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