Glen & Friends sent me here... This is a one and done if your looking for the tricks, tips and techniques you need to make sausage... Thanks for this brother!!
This will help me a lot! I am fortunate to live in a place where I can buy fresh sausage, but I like to make Norwegian-style sausage that I can't purchase. And now, my mom has been put on a cruel diet that bars her from eating commercially available sausage, so I need to get creative to keep her happy!
Thank you so very much for all the information you give us. Fantastic to understand exactly WHY, rather than just being told which way to do it. This is so helpful. ❤
Great info, you can also use different grit size sand paper cut to size for sharpening (with a plate as backing) not all of us can find wet stone to fit.
@@2guysandacooler Seriously man... i've been watching and following up on your sausage making videos and i never had much of a problem with cheap grinders and i mean cheap! Even for very large quantities of meat... (Unless the grinder is running 12 hours a day Half an hour grinding half a hour in an industrial freaser the prices are insane...) Why pay over 1000$ for a meat grinder? I simply don't get it.... And now i've started to look for thoes 4 in one stand mixer's with a grinder... I mean seriously.... 100 bucks... And should be 100% fine I'd like an answer... Because maybe idk... there is a drastic diffrance when making a lot of meat But i simply see this as waste...
Great great information, thank you. You are well spoken, easy to understand couple that with bonus information like magnifying your blade to help educate me. Just thank you sir for your time.
Not to be contrary for the sake of argument, but as a saw blade sharpener, that view of the sharpened knife is just a good start, but the edge is still not defined and the stone was too coarse. I would hand hone that knife on 200/320/400/600 3M paper wet on a granite surface. That will bring the coarse grind pattern to fine and define the cutting edge. Brilliant content here. At the moment I am motorizing a # 22 Porkert grinder to 186 RPM with a direct drive 3/4 HP motor. All of those Chinese grinders are compromised by various quality downgrades to keep a price point. Have you searched Porkert grinders motorized? Most are from East Europe and rather fascinating for the grind quality. Got a few of your Capicola's in the fridge now. Cheers!
Excellent feedback. The Kitchen Aid meat grinder I purchased for small jobs, did not come with any instructions. I learned the hard way about crappy product. Just the second grinding it burned out the motor on the Kitchen Aid. Meat temperature: check, blades; new, I had the unit in the fridge before but not the freezer. Just grinding 2 kg meat+fat, stopping to remove silver fascia regularly, I still burned out the motor! Before proceeding to further in this hobby, a purchase will be made for a proper equipment. These severely overpriced, yet severely below standard grinders should not be sold.
I put some food grade mineral oil on the thrust bearing (bushing), and start up the grinder and drop a little olive oil down the feeding tube and onto the auger.
Wow, very helpful. I never knew you could sharpen your knife, let alone how to do it. I'll have to check to see how sharp my knife is. I have a suspicion it is not very sharp after all the turkey bones I put through it along with the meat. No it wasn't for humans, it was for my dog.
Awesome. I bought a grinder today to grind some chicken meat (17 roosters) that I am processing tmrw. My wife wants to try chicken lasagne, chicken burgers..., and I thought what about some chicken sausages. 😋 Subscibed..., looking forward to the rest of the vids. 🥰
Some books give a rough guide of what plate to use for wich 'variety' of sausage you are making. The beauty of sausage making is you can 'go' your own way and customise your sausage to you what you want and not the mass produced commercial sausage from chain stores etc.
Thank you for this video! I have a question regarding meat temp before grinding. What if you leave the meat for longer time into the freezer and the meat temp is 20-30F. Would this cause the meat to smear?
There is a limit. If the meat is super frozen and your grinder can't push it out then it could also cause the meat to smear. If you have a very powerful grinder though, it shouldn't be a problem
Great tutorial. This is the first time that I get to use my Ship to Shore electric grinder. When using the plates, does it matter which direction to place it on the grinder? Thank you for sharing this video.
I am new to making sausage and am now purchasing the necessary equipment etc. I am learning a lot from your channel. I have a question about sanitizing. Do you use iodophor spray on all your stainless steel items that may touch raw meat?...bowls, sink, trays etc...not just the grinder components? You said you would wait 2 minutes, then wipe off the items...my reading about iodophor is to let it dry, then you can use the item. Wouldn't wiping the item down with a "clean" towel possibly introduce bacterial contaminants? Thanks so much.
Hey David. First of all welcome to the craft!! It's amazing. When it comes to iodophor you can go either way. Letting it dry is the best way but truly either way works. Just make sure your towel isn't contaminated 😅. Let me know if you need any advice
@@2guysandacooler Thanks...I look forward to adding sausage making to my BBQ portfolio. So do you use iodophor on all the items that may touch raw meat, not just the grinder?...or is washing those other items enough? Thanks.
perfect tips really appreciate the info, I do have question where can I buy the wet stones for sharpening the blade and plates. I own a #32 LEM big bit grinder. Thanks again
What is considered good or bad fat when trimming meat to grind ? For example, briskets have the really hard fat along the point or the softer fat along the other side
Great question. With the exception of leaf fat (used for lard) which I don't use for sausage or salami the rest of the fat is good to go. Soft fat trimmings, intermuscular fat, backfat are all good as they all provide different textures in sausage or burgers. The softer fat is much easier on the grinder but usually the harder fat provides a different texture and mouth feel. At the end of the day it comes down to what you are making and what you prefer (or what you have on hand).
You can use a 2 Tablespoon per 1 quart bleach solution as a sanitizer or you could use a vinegar solution as well. In Mexico I'm not sure what the names might be..
Meat grinder question. In your experience what seems to be normal heat production for the motor/gear assembly? (LEM, Cabelas, MEAT type grinders) Without the grinder head and parts attached, my new LEM 12 grinder gets quite warm to the touch at about 20 min run time. Especially around the spline drive shaft area. Does that seem like normal electric motor heat production in your experience? Thanks Matt
Thanks for the quick reply. Good to know that the motor/gear heat is normal. Ofcourse with your above video advice, much of the heat can be mitigated by freezing the grinder head, auger, cutting faster with sharp blades, etc... Thanks again
Wow! Been making sausage for years. The big learning for me on this video was to not use that plunger and force the meat through the grinder. Clearly I have been doing that. Second learn was to really observe the meat coming out of the grinder.
Just found your channel through Glen and friends. Just what I needed; another channel that I feel compelled to binge watch! Thanks a lot. I have watched quite a few already including the pro tips (twice on those). maybe I missed it or just haven't gotten there yet, but I don't recall a conversation about natural casings vs collagen vs fibrous. I am familiar with fibrous and know their uses; and I have used both natural and collagen. What I used collagen for was some chicken sausage that was boiled to cook it. The casings became thick and chewy - not good eats. But now I find that all of the butcher shops around are using collagen for their snack sticks, which is what I'm making next. I can't get my hands on natural sheep casings in the time frame I need them, but I have some collagen casings that I bought and then haven't used because of the disappointing results of the chicken sausage. I know it's a long ways to get here, but here are my questions: was the poor result from boiling the sausage? Would I get a decent snack stick using collagen in dry heat for cooking?
Hey David. Welcome to the channel. Collagen casings tend to be a little chewy especially if they are boiled. Typically they are used (like you witnessed) for small diameter sausages. What I like to do when I'm cooking with collagen casings is to let them dry out a bit before cooking then I'll brush them with olive oil a few times through the cooking process and this produces a nice bite. It imitates the "snap" you might get with sheep casings. Hope that helps. Let me know if you run into any issues. Welcome to the channel.
I was given a older meat grinder that was a little neglected. I am not sure if the housing is casted iron or stainless steel. Its magnetic and the duller areas, like the threads and the part that connects to the motor, seemed to want to get a film of rust fairly quick if I didn't dry it off quick. I can not tell if its the cast or pitting inside the housing near the back back closer to the drive. My question is how concern should I be about it if it is pitting? Will good sanitation practices be enough to not worry about the possibility of this harming my product? Is pitting or pour cast even a concern?
Great video Eric. Just wondered whether you simply put the sausages made that are still pretty cold directly into the fridge or vacuum pack and then into the freezer?
If they are fresh sausages and I plan on freezing them I will generally vac pack and place them in the freezer. If they are cured sausages I will usually leave them in the fridge overnight then freeze the next day.
Interesting vid, but no mention of the %age fat to meat? In Philippines the fat on pork is much thicker than on European pork, so how much do I need to use - preferably for the leanest sausage? I want to make the likes of English sausage - pork and leek, garlic, tomato, mustard etc etc. Do you have vids for those? (Lots of questions but it will be my first sausage making attempt!)
Any plans for 10 tips for your second grind? The first grind is easy, the second grind is always a test of patience as the tube gets plugged, the stuffer gets suctioned down and the process takes 20 times longer than the first grind.
Use a LARGE 40mm plate on the first grind, mixing the seasoning in before grinding. This allows a good mixing of fat and seasoning, but keeps the meat in large enough pieces that the second grind isn't near as hard to do because the mix is still in large pieces....the auger has something to grab and push thru. Then I use a 7mm plate for most of my sausage, like regular breakfast or summer sausage stuffed in casings. For smaller things like bratwurst or hot dogs, I use a 4mm plate.....but it do have to use the pusher down the throat in order to feed it out.
Seriously man... i've been watching and following up on your sausage making videos and i never had much of a problem with cheap grinders and i mean cheap! Even for very large quantities of meat... (Unless the grinder is running 12 hours a day Half an hour grinding half a hour in an industrial freaser the prices are insane...) Why pay over 1000$ for a meat grinder? I simply don't get it.... And now i've started to look for thoes 4 in one stand mixer's with a grinder... I mean seriously.... 100 bucks... And should be 100% fine
Think about Grinders like cell phones. How much does your cell phone cost? 50 bucks-80 bucks? or do you have a smart phone that runs 300-600 bucks? Do you see where I'm going with this. Bigger grinders have more bells and whistles. Stronger motors, more capacity. I can tell you from personal experience that smaller grinders and larger grinders can both produce an equally good sausage. No doubt. If someone follows the principals outlined in this video the sausage meat will be ground perfectly (no matter the size of the grinder) Where size comes into play is usage. If someone makes a habit of grinding 20+ pounds of meat for sausage using a small stand mixer, i can promise you that it will get real annoying real quick. At the end of the day what's your time worth? Having a larger grinder (regardless of the size) means you can work faster and not spend so much time on the pre-preparation of the meat. If you check out my new sausage series I've ben using a #12 for most of my projects (mostly because I'm only making small batches) but the sausage come out awesome. That grinder I think cost me 100 bucks.. If someone were to ask me where they should initially invest their money in this craft I would say get a good sausage stuffer. Grinder would be second😁
As a retired chef, I must say this is a pro culinary video, very nicely done, great information. Thank you!
Agreed. Clear and helpful for us new grinder cooks, too.
Wait chefs retire? What’s your secret?
Really good professional advice.
Glen & Friends sent me here... This is a one and done if your looking for the tricks, tips and techniques you need to make sausage... Thanks for this brother!!
Very useful information. Thank you so much. I feel like a pro after watching this. 😎
A+ For helping hobby sausage makers make the best product possible!
You are welcome. Thanks for watching..
Absolutely
This will help me a lot! I am fortunate to live in a place where I can buy fresh sausage, but I like to make Norwegian-style sausage that I can't purchase. And now, my mom has been put on a cruel diet that bars her from eating commercially available sausage, so I need to get creative to keep her happy!
Thank you so very much for all the information you give us. Fantastic to understand exactly WHY, rather than just being told which way to do it. This is so helpful. ❤
Thanks for sharing your wisdom.
Great video
Could do a video on : meat grinder buys guide
Great info, you can also use different grit size sand paper cut to size for sharpening (with a plate as backing) not all of us can find wet stone to fit.
I bought a glass plate and grit paper last time I needed to sharpen. Now I have a marble cutting board I'm planning to use.
Thank for sharing, I wish I have watched your videos many years ago .
Really nice tip about freezing the components!
YOU ARE SUCH A SENSEI! BEST VIDEOS OUT THERE IN ANY POSSIBLE LANGUAGE
Wow, thank you very much!!
bulletsholes
Crow pie
I’d try it if he made it.
Perfect detail video watched about 20 other videos but none as detailed as this . Thanks
Wow! What a great tutorial thanks. Wish I’d seen it a few grinds ago. Lots of sludge! Never knew the grinder needed so much help.
Glad it was helpful!
@@2guysandacooler Seriously man... i've been watching and following up on your sausage making videos and i never had much of a problem with cheap grinders and i mean cheap!
Even for very large quantities of meat...
(Unless the grinder is running 12 hours a day Half an hour grinding half a hour in an industrial freaser the prices are insane...)
Why pay over 1000$ for a meat grinder?
I simply don't get it....
And now i've started to look for thoes 4 in one stand mixer's with a grinder...
I mean seriously.... 100 bucks...
And should be 100% fine
I'd like an answer...
Because maybe idk... there is a drastic diffrance when making a lot of meat
But i simply see this as waste...
Thanks again Eric for the help and videos. Jim in Chile.
Very usefull tips eric! Thanks for sharing ❤❤❤
Excellent video! Now to give it a go!
Thanks for the great advice. Takes out all the guesswork.
Some great tips! I just ground some wild boar yesterday,and will be putting the sausage in casings today.
Oh Nice. I bet that'll be good!!
Thanks, greetings from Lithuania
Wow !! I'm learning a lot!!
Thanks!!
Very interesting going to my friends house in January, and we are going to make sausage, can't wait.
Great great information, thank you. You are well spoken, easy to understand couple that with bonus information like magnifying your blade to help educate me. Just thank you sir for your time.
Glad it was helpful! Thanks for your comment.
Very methodical and clear guide! Congratulations, this is very valuable.
Great video well said!
Lots of great tips! Thanks!
Great info. Nice video
Thank you
Some very useful tips in this video. Thank you Chef.
Hello Sir, I have no comment at all, I only have to say THANK YOU! I have been learning alot with your videos. Thank you very much Sir!.
Not to be contrary for the sake of argument, but as a saw blade sharpener, that view of the sharpened knife is just a good start, but the edge is still not defined and the stone was too coarse. I would hand hone that knife on 200/320/400/600 3M paper wet on a granite surface. That will bring the coarse grind pattern to fine and define the cutting edge. Brilliant content here. At the moment I am motorizing a # 22 Porkert grinder to 186 RPM with a direct drive 3/4 HP motor. All of those Chinese grinders are compromised by various quality downgrades to keep a price point. Have you searched Porkert grinders motorized? Most are from East Europe and rather fascinating for the grind quality. Got a few of your Capicola's in the fridge now. Cheers!
Excellent feedback. The Kitchen Aid meat grinder I purchased for small jobs, did not come with any instructions. I learned the hard way about crappy product. Just the second grinding it burned out the motor on the Kitchen Aid. Meat temperature: check, blades; new, I had the unit in the fridge before but not the freezer. Just grinding 2 kg meat+fat, stopping to remove silver fascia regularly, I still burned out the motor! Before proceeding to further in this hobby, a purchase will be made for a proper equipment. These severely overpriced, yet severely below standard grinders should not be sold.
This video is golden! Thank you
Needed to know this , can't thank you enough
Excellent video. Keep up the good work mate. From The Pie Guy in China
Very professional. Thx a lot.
You are a legend. Thank you for the content.
Great video Sir!
I put some food grade mineral oil on the thrust bearing (bushing), and start up the grinder and drop a little olive oil down the feeding tube and onto the auger.
Excellent very informative!!
Excellent video thanks for all you do!
Wow, very helpful. I never knew you could sharpen your knife, let alone how to do it. I'll have to check to see how sharp my knife is. I have a suspicion it is not very sharp after all the turkey bones I put through it along with the meat. No it wasn't for humans, it was for my dog.
Awesome. I bought a grinder today to grind some chicken meat (17 roosters) that I am processing tmrw. My wife wants to try chicken lasagne, chicken burgers..., and I thought what about some chicken sausages. 😋 Subscibed..., looking forward to the rest of the vids. 🥰
Thank you so much for your videos! Do you happen to have a chart for which plate to use for different products?
Some books give a rough guide of what plate to use for wich 'variety' of sausage you are making. The beauty of sausage making is you can 'go' your own way and customise your sausage to you what you want and not the mass produced commercial sausage from chain stores etc.
Excellent advice thanks.
Great video, summs it all up!
Great tips Eric.
Great tips. Thanks!
Can you do a video of a kitchen aid meat grinder or hand- crank meat grinders
Thank you for this video! I have a question regarding meat temp before grinding. What if you leave the meat for longer time into the freezer and the meat temp is 20-30F. Would this cause the meat to smear?
There is a limit. If the meat is super frozen and your grinder can't push it out then it could also cause the meat to smear. If you have a very powerful grinder though, it shouldn't be a problem
Thank you.
Thank you so much fantastic ,👋🙏
Thanks for sharing Sir.
Very helpful...thank you.
Excellent!
thank you for the great video
Oh nixe today in White Thank you from Frankfurt/ Germany/Ramstein
Great tutorial. This is the first time that I get to use my Ship to Shore electric grinder. When using the plates, does it matter which direction to place it on the grinder? Thank you for sharing this video.
no. you can place them either way
@@2guysandacooler, Thank you...
Cool thanks
My dog loves when I make sausages. He gets the silverside and sinew offcut. Lol.
I am new to making sausage and am now purchasing the necessary equipment etc. I am learning a lot from your channel. I have a question about sanitizing. Do you use iodophor spray on all your stainless steel items that may touch raw meat?...bowls, sink, trays etc...not just the grinder components? You said you would wait 2 minutes, then wipe off the items...my reading about iodophor is to let it dry, then you can use the item. Wouldn't wiping the item down with a "clean" towel possibly introduce bacterial contaminants? Thanks so much.
Hey David. First of all welcome to the craft!! It's amazing. When it comes to iodophor you can go either way. Letting it dry is the best way but truly either way works. Just make sure your towel isn't contaminated 😅. Let me know if you need any advice
@@2guysandacooler Thanks...I look forward to adding sausage making to my BBQ portfolio. So do you use iodophor on all the items that may touch raw meat, not just the grinder?...or is washing those other items enough? Thanks.
Brilliant.
Great info.
Great video
Hey Eric. Love the videos this month! What blades amd plates do you use and where do you get them?
Hey Mike. In this video I'm using blades and plates from LEM.
Had a hard time using my newly purchased grinder yesterday but everything went smoothly after after following your pro tips. Thank you very much sir.
I have used the same approach since 2016 when I started grinding meat, An agreed you Get superior results.
How do you sharpen them???!! Oh I guess I need to know where to buy the sharpen and you just answered that lol!
Hi
You've really inspired me. I have a LF&C food chopper. Is this appropriate for grinding meat?
I’ve gotta go back and start catching up! Holy.
Great shows my friend
perfect tips really appreciate the info, I do have question where can I buy the wet stones for sharpening the blade and plates. I own a #32 LEM big bit grinder. Thanks again
Here's where I bought mine: amzn.to/3rAEZjt Be sure to check the size and the grit
To sanitize I like to use "Star San" made by Five Star. I also use it for my Home Brewing Equipment. "Star San...Don't Fear The Foam!"
Cool tips on meat cut relation to plate size. Well they are all good but I learned about the cut/ plate relationship from this.
I need to get me some honing stones for my grinder.
They are pretty sweet. A little on the fragile side but if you are careful you can save yourself from having to but lots of extra grinder knives!!
I lap and polish my blade and plate on a granite surface plate so the blade and plates or a perfect match.
What is considered good or bad fat when trimming meat to grind ? For example, briskets have the really hard fat along the point or the softer fat along the other side
Great question. With the exception of leaf fat (used for lard) which I don't use for sausage or salami the rest of the fat is good to go. Soft fat trimmings, intermuscular fat, backfat are all good as they all provide different textures in sausage or burgers. The softer fat is much easier on the grinder but usually the harder fat provides a different texture and mouth feel. At the end of the day it comes down to what you are making and what you prefer (or what you have on hand).
Eric I saw someone recommend using a dough hook rather than a mixing blade, any thoughts on that?
Hi, again from Mexico, Iodophor is not available here, any sugestion of characteristic I need to consider to choose a good sanitizer?
You can use a 2 Tablespoon per 1 quart bleach solution as a sanitizer or you could use a vinegar solution as well. In Mexico I'm not sure what the names might be..
Meat grinder question. In your experience what seems to be normal heat production for the motor/gear assembly? (LEM, Cabelas, MEAT type grinders)
Without the grinder head and parts attached, my new LEM 12 grinder gets quite warm to the touch at about 20 min run time. Especially around the spline drive shaft area.
Does that seem like normal electric motor heat production in your experience?
Thanks Matt
Yeah. I find that the smaller grinders get hotter faster. I would grind for 10-15 or so minutes, then take a break and let it cool down.
Thanks for the quick reply. Good to know that the motor/gear heat is normal.
Ofcourse with your above video advice, much of the heat can be mitigated by freezing the grinder head, auger, cutting faster with sharp blades, etc...
Thanks again
thx love it
Wow! Been making sausage for years. The big learning for me on this video was to not use that plunger and force the meat through the grinder. Clearly I have been doing that. Second learn was to really observe the meat coming out of the grinder.
Very useful video! What causes the fat to drip out everywhere then? It happened to me and left it dry on the inside
Check this video out: ruclips.net/video/_NQy7IUK3Sc/видео.html
@@2guysandacooler thanks!
Just found your channel through Glen and friends. Just what I needed; another channel that I feel compelled to binge watch! Thanks a lot. I have watched quite a few already including the pro tips (twice on those). maybe I missed it or just haven't gotten there yet, but I don't recall a conversation about natural casings vs collagen vs fibrous. I am familiar with fibrous and know their uses; and I have used both natural and collagen. What I used collagen for was some chicken sausage that was boiled to cook it. The casings became thick and chewy - not good eats. But now I find that all of the butcher shops around are using collagen for their snack sticks, which is what I'm making next. I can't get my hands on natural sheep casings in the time frame I need them, but I have some collagen casings that I bought and then haven't used because of the disappointing results of the chicken sausage. I know it's a long ways to get here, but here are my questions: was the poor result from boiling the sausage? Would I get a decent snack stick using collagen in dry heat for cooking?
Hey David. Welcome to the channel. Collagen casings tend to be a little chewy especially if they are boiled. Typically they are used (like you witnessed) for small diameter sausages. What I like to do when I'm cooking with collagen casings is to let them dry out a bit before cooking then I'll brush them with olive oil a few times through the cooking process and this produces a nice bite. It imitates the "snap" you might get with sheep casings.
Hope that helps. Let me know if you run into any issues. Welcome to the channel.
@@2guysandacooler Very helpful Eric...thank you and keep up the great work!
How much Iodophor per spray bottle, and how long will it keep in the bottle? Thank you!
Where can one purchase these grinding stones that fit meat grinders...specifically KitchrnAid machines?
I was given a older meat grinder that was a little neglected. I am not sure if the housing is casted iron or stainless steel. Its magnetic and the duller areas, like the threads and the part that connects to the motor, seemed to want to get a film of rust fairly quick if I didn't dry it off quick. I can not tell if its the cast or pitting inside the housing near the back back closer to the drive. My question is how concern should I be about it if it is pitting? Will good sanitation practices be enough to not worry about the possibility of this harming my product? Is pitting or pour cast even a concern?
Great video Eric. Just wondered whether you simply put the sausages made that are still pretty cold directly into the fridge or vacuum pack and then into the freezer?
If they are fresh sausages and I plan on freezing them I will generally vac pack and place them in the freezer. If they are cured sausages I will usually leave them in the fridge overnight then freeze the next day.
What are the proportions of the meat and fat ground on 3mm plate and 5mm plate?
What size stuffing tube should I use for 38mm pork casing?
You can use 1/2 inch or 3/4 inch. The 1/2 in would probably be a more comfortable fit..
Interesting vid, but no mention of the %age fat to meat? In Philippines the fat on pork is much thicker than on European pork, so how much do I need to use - preferably for the leanest sausage?
I want to make the likes of English sausage - pork and leek, garlic, tomato, mustard etc etc. Do you have vids for those?
(Lots of questions but it will be my first sausage making attempt!)
15-20% is a nice place to start and see how you like it. Perhaps use hind leg and add back fat to it.
Thank you!!
That’s what that grey stuff is😕
You are very welcome. just loosen the ring just a bit and you should be good to go..
What type of oil vegetable?
that is correct. Something light. Sunflower, canola, vegetable...
Hi , where to buy wet stone from
I bought mine from amazon: amzn.to/3Bo9gnA
Any plans for 10 tips for your second grind? The first grind is easy, the second grind is always a test of patience as the tube gets plugged, the stuffer gets suctioned down and the process takes 20 times longer than the first grind.
Done. I'll show you the coolest trick ever. Stay tuned
Use a LARGE 40mm plate on the first grind, mixing the seasoning in before grinding. This allows a good mixing of fat and seasoning, but keeps the meat in large enough pieces that the second grind isn't near as hard to do because the mix is still in large pieces....the auger has something to grab and push thru.
Then I use a 7mm plate for most of my sausage, like regular breakfast or summer sausage stuffed in casings. For smaller things like bratwurst or hot dogs, I use a 4mm plate.....but it do have to use the pusher down the throat in order to feed it out.
I only just realized this guy was using an electric grinder
5:11 this spray bottle sounds like a mosquito buzzing
7:58 Isn't that silver skin or something that should of been trimmed off?
no. That was a membrane. Totally fine
good content .. drink every time he says the rachel ray "my" my my my my m .............
Now I know why my grinder not grind meat like how it suppose.. I put the blade the wrong side.. that's all
Seriously man... i've been watching and following up on your sausage making videos and i never had much of a problem with cheap grinders and i mean cheap!
Even for very large quantities of meat...
(Unless the grinder is running 12 hours a day Half an hour grinding half a hour in an industrial freaser the prices are insane...)
Why pay over 1000$ for a meat grinder?
I simply don't get it....
And now i've started to look for thoes 4 in one stand mixer's with a grinder...
I mean seriously.... 100 bucks...
And should be 100% fine
Think about Grinders like cell phones. How much does your cell phone cost? 50 bucks-80 bucks? or do you have a smart phone that runs 300-600 bucks? Do you see where I'm going with this. Bigger grinders have more bells and whistles. Stronger motors, more capacity. I can tell you from personal experience that smaller grinders and larger grinders can both produce an equally good sausage. No doubt. If someone follows the principals outlined in this video the sausage meat will be ground perfectly (no matter the size of the grinder) Where size comes into play is usage.
If someone makes a habit of grinding 20+ pounds of meat for sausage using a small stand mixer, i can promise you that it will get real annoying real quick. At the end of the day what's your time worth? Having a larger grinder (regardless of the size) means you can work faster and not spend so much time on the pre-preparation of the meat. If you check out my new sausage series I've ben using a #12 for most of my projects (mostly because I'm only making small batches) but the sausage come out awesome. That grinder I think cost me 100 bucks..
If someone were to ask me where they should initially invest their money in this craft I would say get a good sausage stuffer. Grinder would be second😁