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#1 |
YNWA
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What a pain in the ass! I sure hope it is because I am new at this.
The grinding and seasoning went fine. Trying to stuff the casing without air pockets is impossible or just takes practice. Don't know if I am doing something wrong or it's just inexperience. Portions look great but then there are major air pockets. ![]()
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Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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#2 | |
Dad Jokester Supreme
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I also have that one, great grinder. Stuffing can be a challenge though sometimes. As someone else mentioned, it is helpfull to have an extra set or two of hands during stuffing.
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![]() and remember, each time you try it, not only will it get easier and better, you have awesome food to eat along the way! That's how we learned BBQ'n. LOTs of practice!
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...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
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#3 | |
YNWA
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I did the coarse grind followed by the medium grind with the stuffer into the casing. Should I have removed the blade and die when using the stuffer?
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Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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#4 |
Dad Jokester Supreme
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I do. I have heard other people using the fine plate and the blade when stuffing, but I have found it works better for me to do my grinding and then stuff it all at once. Usually, I either feed the meat into the grinder and Holly helps guide the casing or vice versa. I'm not coordinated enough to do it all myself. If I did it more than a couple of times a year, maybe.
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...So don't sit upon the shoreline and say you're satisfied, Choose to chance the rapids and dare to dance that tide |
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#5 | |
Serial banter killer
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I loves me a Parti ![]() |
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#6 | |
YNWA
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__________________
Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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#7 | ||
Captain Cannoli
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At the deli we use corn cob holders to create small holes for the air pockets to escape, prior to twisting into links. Once you have your links portioned then you can go back over and get any pockets you missed. We always let ours hang for a day before selling them, we find we get better marrying of flavors. Word of caution, when you put them on the grill, the fat will render and squirt out of those little holes, so dont turn your back on them, they will flare up something fierce! Another little tip, USDA requires that all sausage labeled as "Italian" sausage contains fennel. I personally hate the sensation of fennel seeds but enjoy the flavor, (and our original recipe does not call for it.) To circumvent this restriction we use 2 ounces of ground fennel in 100 pounds of pork. But my tip actually is you can grind your fennel if you like the flavor, but not the seeds. If you would like, I can have my guys give you a little training session when youre out this way in May ![]()
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"One fart can foul the air for everyone" - Esteemed philosopher "If avoiding the nasty $hit is being a snob, them I am guilty as charged."- Same esteemed philosopher. |
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