WD Daily Chat - Talk about anything You Like
I haven't seen what you're referring to, but the problem with powering a sausage stuffer with a meat mixer is that you would need either a clutch mechanism or a limit switch to keep from destroying things when the plunger gets to the bottom of the stuffer.
When cranking by hand, you feel when you're at the bottom. An electric motor won't know when to stop.
When cranking by hand, you feel when you're at the bottom. An electric motor won't know when to stop.
Thanks Guys`
I guess there really is`nt any middle ground when it comes to stuffers, like there is with
meat grinders . I was hoping somebody has given it a thought . I thought if you can slide
in a mixer why not a stuffer. I purchased a 45 watt one made in China I broke it 1st time
out . Being 71 and in construction most of my life I should have known better, as one of
the members of this site says about experience & wisdom .
Thanks again Paul
I guess there really is`nt any middle ground when it comes to stuffers, like there is with
meat grinders . I was hoping somebody has given it a thought . I thought if you can slide
in a mixer why not a stuffer. I purchased a 45 watt one made in China I broke it 1st time
out . Being 71 and in construction most of my life I should have known better, as one of
the members of this site says about experience & wisdom .
Thanks again Paul
Here is a fun video made at Olympia Provisions in Portland. I have Elias Cairo's book and his recipes are excellent.
https://www.youtube.com/watch?v=NmJWVVfa534
https://www.youtube.com/watch?v=NmJWVVfa534
- Butterbean
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- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Pork Legs!
When pork legs go on sale for buck a pound, how can you not? But I did make myself a bit of work today. Boning them all for a culatello, smoked ham, a couple of roasts and the rest for sausage. Meat will be classified and frozen in vac bags. Also making some strolghino, German salami, and saucisson d'Ardenne.
- rgreenberg2000
- User
- Posts: 71
- Joined: Sat Nov 21, 2020 02:55
- Location: San Mateo County, CA
Re: WD Daily Chat - Talk about anything You Like
Dang, Red, what's that about 75-100lbs?
Re: WD Daily Chat - Talk about anything You Like
Wow, that's a heck of a score!
Re: WD Daily Chat - Talk about anything You Like
Look forward to seeing the German salami!
Re: WD Daily Chat - Talk about anything You Like
Red, I'm assuming that those legs were frozen somewhere along the line since coming off the pig. So am I to assume that you or the store thawed the legs, then you portioned and classified out, and refroze? If that's so is there any noticeable degradation? I ask because I have about 6-8 shoulders I would love to thaw and cut/classify then refreeze. This way I have accurate weights and can properly design best use w/o having to do it all on the same day.
Normally I thaw once, cut up, classify as best I can but then just make do with what I have. Once the sausage is made I have no problem refreezing it. But assuming one makes raw sausage this would now thaw 3 times before being eaten.
Normally I thaw once, cut up, classify as best I can but then just make do with what I have. Once the sausage is made I have no problem refreezing it. But assuming one makes raw sausage this would now thaw 3 times before being eaten.
Re: WD Daily Chat - Talk about anything You Like
145.5lbs I went after the biggest ones in the bin because the yield is better.
Yes I buy green hams every year from this chain since they have $1 green hams for that price only once a year and always right after the New Year.
Me too. I used LHP starter and added 4g dextrose and 4g sucrose. It's going to have that classic Grman tang.