Cooking Resources

buckytom · 02-20-2012, 05:24 PM

yes, indeed!

sorry.

CWS4322 · 02-23-2012, 01:04 PM

Quote:

Originally Posted by FrankZ

Before using the stuffer one of my concerns is how to keep it from moving all over the place. It comes with clamps, but our counter doesn't make that as an attractive an option as it could be.

I decided I needed figure out a way to bolt it down without putting holes in the counter at the sink.

Today I bought a 2x2 sheet of oak plywood. I have been looking at various options and some of my ideas got very spendy. The plywood was reasonable. I also picked up two more cutting boards. We use one of these as an insert on one side of the sink since it has grooves and we need flat. (Kathleen's idea and it has worked wonderfully). With the way the sink is made these will sit in a groove over the sink and give me a long flat surface, with the cut down plywood base under the stuffer. This all sounds good in theory, so tomorrow I am going to try it out.

Once the plywood was cut down and drilled for the mounting holes I washed it in the sink and now have some mineral oil on it. Works for cutting boards, hopefully it works for this. If need be I can lay out some wax paper or wrap it in plastic wrap.

I will take some pictures tomorrow of the set up and report back with how it works.

Kathleen wanted kielbasa so I have about 10 pounds of pork shoulder cut and ready for the grinder tomorrow. I have hog casings in the fridge. I plan on having kielbasa and sauerkraut (from the crock in the basement) on Monday when she gets back from seeing her Mom. Don't tell... it is a surprise.

I almost bought one when I was in MN but was already having an issue with the amount of luggage I was going to have coming back (finally, the last leg of my jaunt will take place next week and I'm driving!). But, it is on my wish list for when I drive out in the summer...I'm anxious to hear what you think of it!

**FrankZ** · 02-23-2012, 01:19 PM

Quote:

Originally Posted by CWS4322

I almost bought one when I was in MN but was already having an issue with the amount of luggage I was going to have coming back (finally, the last leg of my jaunt will take place next week and I'm driving!). But, it is on my wish list for when I drive out in the summer...I'm anxious to hear what you think of it!

The right tool makes any job easier. This isn't just the right tool, it is the perfect tool.

If you get one get some food grade silicon grease at the same time. You will need it.

When I put it away after using I didn't grease the o-ring. When I pulled it back out because I wasn't satisfied I had sanitized it as well as I wanted (I was concerned about the air valve) and was going to redo it, the head was stuck in the cylinder. Oh that was fun to get out.

The numbers I have seen is a 5# stuffer is good for making up to 30# of sausage at one time. The longer it takes the more the sausage sets up and becomes hard to stuff.

LEM has a video with the 5# and 15# next to each other. The 15# looks like a monster in comparison.

**FrankZ** · 02-25-2012, 06:54 PM

Today we did hot dogs, wieners, frankfurters...

I found out during this process it takes a lot of stuff to go into them:

And no matter how good your food processor is you will only get home results on emulsifying. Kathleen did this part and did a bang up job:

I used sheep casings, which came salted. What fun they were to untangle and flush.

They are also not very long so you get to keep loading a new one on the horn.

You air dry:

Then put them in the smoker:

And after a couple hours they are done:

I used 10 pounds of trimmed chuck. If I can count correctly we ended with 83 plus some small odd end links.

All in a day's work...

Andy M. · 02-25-2012, 07:02 PM

Cool, but do they plump when you cook them?

**PrincessFiona60** · 02-25-2012, 07:02 PM

They look fantastic!

**FrankZ** · 02-25-2012, 07:07 PM

Quote:

Originally Posted by Andy M.

Cool, but do they plump when you cook them?

No... they are made from real meat...

Quote:

Originally Posted by PrincessFiona60

They look fantastic!

Thanks.

**Dawgluver** · 02-25-2012, 07:07 PM

Wow! Beautious, Frank and Kathleen!

Andy M. · 02-25-2012, 07:15 PM

Quote:

Originally Posted by FrankZ

No... they are made from real meat...

Thanks.

They look amazing. If I lived closer, I'd come over and beg for one. Have you made them before?

**FrankZ** · 02-25-2012, 08:08 PM

Quote:

Originally Posted by Andy M.

They look amazing. If I lived closer, I'd come over and beg for one. Have you made them before?

You wouldn't need to beg. You are welcome.

No, this is the first time.

I think when we do this again I might skip the pink salt and the smoking and parboil them instead.

They remind me of Hebrew National, though they have a bit of hickory smoke.