Sausage stuffing funnel

ssorllih · Post by **ssorllih** » Thu Aug 02, 2012 03:16

These days the stores are selling a plastic handle bottle brush that is about 2 inches in diameter. just right for grinder bodies and canning jars and the Russ-N-Ross Ram Rod sausage stuffer.
Ducky, We Just might start a trend - sausage batches exactly the size Stan Marianski details in his book. We can try so many more recipes this way.

el Ducko · Post by **el Ducko** » Thu Aug 02, 2012 17:26

ssorllih wrote: Ducky, We Just might start a trend - sausage batches exactly the size Stan Marianski details in his book. We can try so many more recipes this way.

Exactly my thought. Hey! We could become rich and famous... Uh, famous... uh, ...we could try more recipes.

Some musings on small batches:
Looks like the lower limit for the stuffer is about 2-1/2 ounces, so a quarter-pound recipe is a feasible (but frustratingly small) lower limit.

Good news- - Still no need to stuff bread or rice between batches.

Bad news- - At small batch size, ingredient measurement accuracy decreases.

So, even though the smallest physically feasible recipe is Marianskis' one-kilo recipes done in 100 gram batches (a little under a quarter pound), spice levels run about a tenth of a gram, and any given spice amount will be wildly inaccurate. Our best bet is to stick with the one kilo size, where spice levels of 0.1% or so come out to 1 gram per batch and my scale's accuracy, +/- 0.1 grams, causes a 10% error.

Screening Tests:
If you really want to push it, though, while testing a single ingredient, you could divide a one-kilo batch in half, divide the ingredient to be tested in half, add one half to the half batch (label it!), divide the other ingredient pile in half "by eyeball", add the eyeballed half to the remaining half batch (labelled), and stuff both separately. This will give you a reasonable shot at telling whether adding that level of an ingredient makes an impact or not. It says nothing about the amount of spice being sufficient, so you might want to run a series of batches, increasing (perhaps doubling, if you can't yet taste it) the ingredient each time, until you can taste the impact. At that point, your approach changes from screening to optimizing.

Optimizing:
More about that later, if anyone is interested. Basically, now that you've found an effect, keep increasing (at a smaller increase of amount) until you pass the point where it tastes improved. Then, search between the last two amounts by cutting the amount of increase or decrease in half, iterating until and optimum is found. People make careers of such foolishness. Due to business reasons, most aren't allowed to spend that much time doing this, so there are optimum ways of doing whatever it is you have time for. Welcome to the world of statistics, and specifically to Analysis of Variance (ANOVA).

Next semester, we'll cover...

ssorllih · Post by **ssorllih** » Thu Aug 02, 2012 20:16

More good news. I can weigh to 10 milligrams. Perhaps the optimal approach would involve a kilogram of mince prepared with salt, cure and the required water. Then we could divide and conquer in 200 gram portions.

Chuckwagon · Post by **Chuckwagon** » Fri Aug 03, 2012 00:08

Oh Noooooo! Ross is even startin' to sound like El Duckster. Is there any hope?

ssorllih · Post by **ssorllih** » Fri Aug 03, 2012 00:36

There is always hope! But there is not always success.;(

el Ducko · Post by **el Ducko** » Sun Sep 02, 2012 03:57

Just adding a link to show the 3/8" stuffer tube modification to the "Russ-N-Ross RamRod" sausage stuffer described a page or so back.
http://wedlinydomowe.pl/en/viewtopic.php?p=12127#12127

lanshan75 · Post by **lanshan75** » Tue Oct 09, 2012 07:15

Spamming post deleted by CW - 10.09.12 - Material promoting commercial sales will be deleted.