Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: Roget on June 10, 2017, 08:02:01 PM
-
I have never made sausage, & I want to try my hand at it.
I need advice on what equipment I need.
I know I need a grinder & a stuffer. I have neither.
What else do I need?
Do any of you have suggestions on what brand, model, etc. would be good for me?
I don't mind spending a little money but I don't want to spend my wife's retirement money on it. :)
I particularly want to try making bologna. Any advice would be greatly appreciated.
-
Oh what a can 'o worms you have opened now! :D
But...seriously...you will want to look at how large each batch of sausage can be and steer your equipment sizing with that plus the recommended brands that several here can offer.. Just you and the Mrs.? Or are you thinking about the potential of gifts? (HINT... you should think about gifts...people LOVE home made sausage )
T
-
It is just V. & me at home, but when I smoke cheese I always share it with our two boys, & I'm sure they will line up for the sausage (& especially the bologna) also.
I have been researching grinders & stuffers on the web but really don't know what is a good buy.
I probably would want to make 5 lbs. or so at a time, at least.
-
Grinder - nothing wrong with the Kitchener #12 from Northern Tool. They run it on sale for $99 all the time and you can use the $20 off a $100 code to discount even more. I've been using one for about 5 years now and have no complaints. It handles everything I've thrown at it.
Stuffer - If you have a Gander Mountain near you, they have all their game processing equipment 30% off the last posted price. They had some Gander Mountain branded 5 pound stuffers at my local store last week for $49. They also carry LEM products and the new style LEM 5 pound stuffer.
I was hoping to snag a LEM #12 Big Bite grinder, but they are all gone. They still had the #8 models though. My logic was to find a LEM Big Bite #12 (I have a lot of #12 plates and tubes for my Kitchener which is why I want to stay with #12) at $315.00 was sort of a unicorn price. The big bite has a larger diameter feed throat and the head is all stainless where the Kitchener is not. I could finish wash the LEM head part in the dishwasher where the Kitchener will turn a flat grey color if you wash that head in a dishwasher (just hand wash the kitchener and no problems). Yeah, I'm getting lazy in my old age. But there is something to be said for sausage making equipment that is run through a "sanitizing" cycle on a Maytag dishwasher when it comes to food safety. Plus I was going to pass on my Kitchener to a co-worker who is just getting started in sausage making if I got a unicorn price on a LEM.
Kitchener is on sale for $99 right now and this code "253361" will get you another $20 off with a final price of $79 if you toss in a pack of screws or something to get the total over $100.
http://www.northerntool.com/shop/tools/product_200451267_200451267 (http://www.northerntool.com/shop/tools/product_200451267_200451267)
The Kitchener 5lb stuffer is on sale for $59 right now and if you order them in two separate orders online to pick up at your local store, you can also use this $10 off $50 code to get it for $49, "253360".
http://www.northerntool.com/shop/tools/product_200449319_200449319 (http://www.northerntool.com/shop/tools/product_200449319_200449319)
These are the grinder and stuffer I've been using for a little over 5 years with not a single issue. Hard to find any lower price on decent equipment to get started in sausage making than this. And northern will free ship to your local store!!!
-
What does the #5, #8, #12, in the description of grinders reference?
-
I have a LEM #8 grinder and it great. Didn't cost much and handles any grinding tasks I have tried. I made a 15 lb batch of sausage in mins and was able to stuff breakfast size tubes without having to get a stuffed out
Not sure what the # size means but I wouldn't go below an 8. I bought mine for 279.00 at academy sports
-
Get whats best to fit your sausage making. Lots of good quality stuffers and grinder out there for under $150 ea. Remember a grinder is just that, not a stuffer.
Approx Grinder sizes.
#5 outlet diameter 2 1/8"
#8 outlet diameter 2 1/2"
#10 & 12 outlet diameter 2 3/4"
20 & 22 outlet diameter 3 1/4"
#32 outlet diameter 3 7/8"
Outlet diameter is the plate size.
-
As for measuring "good value"....look at the stuffer: All stainless? or are some of the parts cast aluminum or plastic? Traditionally we default to metal gears being better than plastic. I know a few folks that are fine with plastic gears. My thinking on that is - they are probably more careful with the mixture they feed it. And - they are more patient than am I. ;) So - for me...I like metals gears in my stuffer, and prefer stainless parts over aluminum.
The grinder: Amp draw tells you how hard it will work to produce. Weight will tell you a lot about the general construction, and how stable it will be while you are loading it, and learning how to use it. But - Don't take that to mean that you need to spend a fortune either. Just put your hands on a many of them as you can while you are looking for the one to buy. Some great features include a reverse switch, and an assortment of dies and tubes. Some people are happy with the grinder adapter kit for their Kitchen-Aid stand mixer. It is slow as compared to others, but - if space is a premium in your house and you are only making 5 lb. or less at a time...?
DWard has made some good suggestions , and added some links that should help you find some of the better values out there. Keep us posted on your progress/questions!
T
-
I use my KtichenAid for all my grinding..I just cut the meat so that it fits in my feeding tube and go for it..works for me, just using what I already have..have only ground about 30#'s at one time. I don't do enough to get a dedicated grinder..I also use my KitchenAid stuffer. .☆´¯`•.¸¸. ི♥ྀ.
-
If you choose a stuffer with plastic gears just go easy with the smaller tubes. Trust me if you go fast you will chip the plastic gears. LEM has a set of metal gear re placements that they say fit all 5lb stuffers.....NOT
-
If you choose a stuffer with plastic gears just go easy with the smaller tubes. Trust me if you go fast you will chip the plastic gears. LEM has a set of metal gear re placements that they say fit all 5lb stuffers.....NOT
I have found a stuffer with steel gears that is in my price range.
I am having trouble finding a grinder with metal gears that fits my budget.
I think as Tommy advised, I should get at least a #8 (thanks for the info on the number designations)
Many of the lower priced grinders don't tell you what the gears are made of, so they are no doubt plastic.
-
LEM and you will have it for life! Are you looking to make bulk sausage? If so you do not need to buy a stuffer. We grind sausage twice a year and grind deer burger every year.
All you need is a grinder - bags - tape machine and your set.
-
I like the looks of the LEM grinder but the least expensive one with metal gears is $230.00.
I would like to stay under $150.00 if possible.
V wants me to make some breakfast links & I want to make some brats and some ring bologna..
-
If you choose a stuffer with plastic gears just go easy with the smaller tubes. Trust me if you go fast you will chip the plastic gears. LEM has a set of metal gear re placements that they say fit all 5lb stuffers.....NOT
I have found a stuffer with steel gears that is in my price range.
I am having trouble finding a grinder with metal gears that fits my budget.
I think as Tommy advised, I should get at least a #8 (thanks for the info on the number designations)
Many of the lower priced grinders don't tell you what the gears are made of, so they are no doubt plastic.
The Cabelas lower end heavy duty grinder is pretty decent even with plastic gears. Just dont put bones thru it or solid frozen meat and you will be fine.
They have the heavy duty on sale now for $79.(club members) or reg $124. Thats all you need for 5-10lbs batches, why spend big $$ for a heavy grinder that you dont use weekly.
-
I found an LEM grinder (the Mighty Bite) for $178.00 on Amazon.
LEM had it at $230.00
I think I will go with it.
Now the question is...
Where is the best place to purchase casings, spices, cures, etc.?
I'm sure you sausage makers will know where I can get the best selection at a decent price.
Thanks to all of you who have helped me with this project. I certainly appreciate all of your advice.
-
Don't forget you need a tester ??? ??? ??? I would be glad to test everything you make ;D ;D ;D
-
Would suggest that you check out any used restaurant supply stores in your area. I found a 1/3HP Hobart #12 meat grinder and tenderizer machine at an equipment fixture store. They had 100's. The guy wanted $200.00 each. I offered $150.00 for both. He said "if it's green? You got a deal". Neither were stainless. That didn't matter to me. I have used them for the better part of 30 years now and both still run great. I then found a used meat slicer for $50.00 from a small food shop that went out of business. I have made hundreds of pounds of sausage, both Italian and breakfast, and venison salami. If you can find a used commercial grinder you can stuff casings directly from the machine with a sausage horn. Good Luck! JPMcSR
-
First let me warn you, sausage making is often referred to as "the dark side" because it opens up a whole new world of food opportunities and can become addictive! 8)
I recommend starting slowly and growing into it.
If you have a good local butcher, then all you really need to start (besides a couple recipes and seasonings) is some kind of mixing tub (I use inexpensive wash tubs), some nitrile gloves and cotton glove liners (to keep your hands warm and your sausage cold).
You can start out by buying some ground pork from your butcher and mixing some bulk sausages. THEN if you think you're going to enjoy sausage making, you can move on to a good stuffer & stuffing sausages, and finally a good grinder.
Also, start out with fresh style sausages to get use to the process, then move on to cured/smoked sausages.
Casings: The best place to buy casings... again try your local butcher! Most local butchers have and sell sausage making supplies. If you don't have a local butcher who makes sausage, then you might need to go to an online store such as www.meatprocessingproducts.com.
AVOID buying those small "Home Pack" packages of casings. They are irregular size/lengths and usually poorer quality. Instead buy the full hanks of casings. That's what butchers use, and trust me the difference in quality is worth it! You will pay a little more up front buying a whole hank, but not that much more, and as long as you keep them packed in salt and store in the fridge (never freeze them), they stay good for 2 - 3 years.
I've tried the "pre-tubed" casings, and don't think they are worth the extra $$.
When you get a hank of casings, they will come packed in salt on a ring. Go ahead and separate them into smaller zipper bags with some of the salt, and store them in a bigger bag in the fridge (not freezer). If you need more salt, just use pickling or Kosher salt. This allows you to pull out what you need as you need them. If you have any casings left over after stuffing, just put them back in a baggie with a tsp or so of pickling salt and put them back in the fridge for later use.
A good rule of thumb for hog casings is you will need about 24" of casing for every pound meat. They do NOT need to be soaked for hours. All they need is a good rinsing off/out and about a 20 minute soak in lukewarm water (this is per my butcher who makes hundreds of lbs of sausage every week).
Stuffers: Do your best to avoid stuffers with nylon gears, and opt for metal gears, ESPECIALLY if you plan to stuff smaller diameter sausages (breakfast links, snack sticks, etc.). The smaller the diameter sausage the more strain it puts on the gears!
Some stuffers, such as the LEM's come with nylon gears, BUT you can order a metal gear replacement kit, so be sure to look for that!
Grinders: Again, avoid the grinders that have nylon gears. They simply do NOT hold up under heavy use, and talk about noisy! ???
If you can swing it, get at least a true 1/3 - 1/2 hp grinder with a size #12 throat. A #8 throat requires cutting meat into much smaller pieces, whereas a #12 throat will take much bigger strips. I cannot stress how much time this saves!
-
Thanks for all the good advice.
I will appreciate any and all suggestions any of you have for me..
I am starting on the journey. ;D