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Old 02-17-2012, 10:58 PM   #21
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I've come to the conclusion that sausage making is one of those things that, no matter what you say or how you say it, it always somehow comes out sounding kinda dirty.
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Old 02-17-2012, 11:05 PM   #22
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Quote:
Originally Posted by FrankZ View Post
I did countersink the mounting holes underneath. That will have the threads up and I have wing nuts to make it all easy to assemble/disassemble.

I have some black spongy rolled stuff I got in the shelf paper aisle at Lowes that I use for nonslip that works pretty well.

I made the plywood just the right size that it wedges between the stove lip and the soap dispenser. It goes back to the backsplash and right to the front edge. I think I will be able to use my hip to help keep it from moving as well.

I can also get the clamps out and use them for the plywood. I do have to take a drawer out, but there is nothing in that drawer I would use during sausage making.
The black spongy roll stuff will work too, also easy to clean.

You weren't surprised I knew the term "countersink"?

Only a tall person would consider using their hip to stabilize something on a countertop...never occurred to me...I'd have to use something else
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Old 02-18-2012, 01:59 PM   #23
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Quote:
Originally Posted by PrincessFiona60 View Post
You weren't surprised I knew the term "countersink"?

Only a tall person would consider using their hip to stabilize something on a countertop...never occurred to me...I'd have to use something else
Not surprised at all...

You need.. ahem.. shorter counters.
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Old 02-18-2012, 02:10 PM   #24
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I took some pictures of the set up before making the kielbasa. Please note that the cylinder is not on the stuffer as it was in the fridge chilling while I was setting up and taking pictures.

The overview. Showing everything.



The board and stuffer mounted. Note it is wedged but I still clamped it down.



I used wing nuts to make it easier to assemble and disassemble.



Cabinet clearance was a bit of an issue. I think I could have mounted it about half an inch further to the right. The handle clears, just, but when you are raising the piston (by rotating it backwards) you clip the cabinet if you go too fast. Also the screw for the piston needed room in front of the cabinets to raise all the way. I didn't fool myself on that one.



Finally, the product. A 5 pound ring of sausage.



There should have been two of these. As I finished the second one I went to move it to give room for the last bit to come off and drop the whole thing on the floor. Sausage everywhere. Not a happy camper about that, though it does solve the storage problem. I didn't take a picture of the second ring because I didn't think anyone would want to see my trash can.

All in all the stuffer worked as advertised. It took longer to put the casing on the horn than it took to stuff, which is good. The KA attachment was a right pain, and the further along in the process the longer it took. The salt in the sausage helps it set up. The more it set up the harder it was to get in the stuffer.

I ripped off the first 5 pounds, cut the casing and tied. Pulled the cylinder and had it reloaded in under a minute. Tied the casing on the horn and was pushing sausage again. Easy peasy lemon squeezy.

It does take some time to set up and clean up, but that isn't the big worry. Getting the meat stuffed and everything back in the fridge quickly was the real concern.
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Old 02-18-2012, 02:31 PM   #25
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Beauty, Frank!

I just wear my 4 inch stilettos when I cook...
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Old 02-18-2012, 03:21 PM   #26
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That looks fantastic, Frank. I'll bet it tastes great on the grill too. Do you plan to smoke it?
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Old 02-18-2012, 03:24 PM   #27
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Not smoking this. I have three rings in the freezer (will vacuum pack once they are frozen) and two in the fridge to stick in the crock pot Monday morning.
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Old 02-20-2012, 05:30 PM   #28
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Delicious!
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Old 02-20-2012, 05:45 PM   #29
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frank's sausage?

what? it's an honest question. you should be ashamed of yourselves...


ok, i'm sorry. i'll go chew my butt and lay down now...
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Old 02-20-2012, 06:04 PM   #30
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Nice set up. Kitchen work is a pleasure when you have the right tools.
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