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Sausage stuffing question

Posted By: TC
Date: Wednesday, August 20, 2003 at 5:52 p.m.

I am just starting to get into making sausage and have no idea what I'm doing. I am trying to figure out what kind of equipment I need. I'd rather buy the right stuff now than be sorry I bought inadequate equipment. I bought the sausage book by Rytec Kutas from Joe website here last week and have read a few chapters. My question is weather to buy a meat grinder with a stuffer funnel or a meat grinder and a separate crank style stuffer. I have an electric pro smoker & roaster 150 which is pretty good size for a home smoker (6' x 3' x 2' @ 150 lbs. of meat capacity)When I cook I generally cook in excess and with this smoker I can see myself doing large quantities after I get good at this. My goal is to make dry cured sausages (like slim jims) and smaller diameter (1/2") venison and beef sticks that would need to be kept in the fridge but are already cooked and ate as snacks around the poker table. From what I have read so far it looks as though I will need a food processor to make a meat slurry for smaller diameter salami sticks. I will also make Italian sausage and similar for grilling but loving snack foods the drier cured meats is what I'm mainly looking to do. I looked at some Toray grinders for around $500 (cheap models) and F Dick stuffers for $450. I have 3 smokers and 3 grills so this is not a passing phase in my life. Can anyone guide me in the right direction? What types & brands of equipment do you all use?
All comments are appreciated!
Tom

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Messages In This Thread

Sausage stuffing question
TC -- Wednesday, August 20, 2003 at 5:52 p.m.
It all depends....
Joe Ames -- Wednesday, August 20, 2003 at 6:24 p.m.
Re: It all depends....
TC -- Sunday, August 24, 2003 at 2:29 p.m.
Re: It all depends....
Joe Ames -- Sunday, August 24, 2003 at 3:53 p.m.

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