Sausage Stuffing Headaches

Mark D said:

Hi all,
Well first I should start out saying what type of stuffer I have for
stuffing-making my own sausage.

I have one of those $20 large manual table mounted galvanized
grinders/stuffers, with the chute, the hand crank, and a few various
size diameter plastic stuffing tubes.

Generally what I have done in the past, is not even bothering with the
grinding. For a similar price, I've been buying coase Chili Ground Pork
from the local butcher, and it is good.

Problem is, when I begin to stuff the casings, the meat seems like it
doesn't want to go anywhere. I'll be packing, and stuffing the Shute,
cranking, and very little to no meat seems to want to travel into the
casing.

It seems like the meat is too stiff-sticky, and won't travel through the
machine easily. Does anyone know what I can do to make this stuffing
process easier?

You do realize that's mystery meat you're using... I don't see the
logic in going to the trouble of making your own sausage but using
mystery meat... may as well buy already made stupidmarket sausage.

It's difficult to say without actually being there but there's a good
chance your sausage mixture is not cold enough... often mixing in some
cracked ice can help. Also using a grinder as a stuffer is not the
best situation... you're far better off with even an inexpensive "horn"
type stuffer... the grinder auger can easly over work and smear the
mixture. The ground pork you're buying can also be too fine a grind.
It's a good idea to place your grinder, stuffer, bowls, everything, all
in the freezer to cool down before use.... I even place my plastic
cutting board and knife in the freezer. Have everything ready before
you start. Then work fast and choose the coolest part of the day,
usually early morning.

Hi Sheldon, Thanks for your response.
The ground pork I get is of very good quality. Butcher states they gring
nothing but pork shoulder, and the grind of the pork is very coarse,
just the way I like it for sausage.

The sausage grinder-stuffer I have, as I mentioned, is the kind with the
crank handle, just like the Stooges used, but they threw bullets in
instead, making a "make-shift" machine gun! lol

Are you saying I'd be better off with a specific stuffer only "Ram Type"
instead? (thats doesn't have a crank)

For almost a year now, I thought of buying my own small 1hp electric
grinder-stuffer (Something like the roughly $100 Unit Northern Tools
sells) but have been putting it off.
Thanks, Mark

(Mark D) said:

Hi Sheldon, Thanks for your response.
The ground pork I get is of very good quality. Butcher states they gring
nothing but pork shoulder, and the grind of the pork is very coarse,
just the way I like it for sausage.

The sausage grinder-stuffer I have, as I mentioned, is the kind with the
crank handle, just like the Stooges used, but they threw bullets in
instead, making a "make-shift" machine gun! lol

Are you saying I'd be better off with a specific stuffer only "Ram Type"
instead? (thats doesn't have a crank)

For almost a year now, I thought of buying my own small 1hp electric
grinder-stuffer (Something like the roughly $100 Unit Northern Tools
sells) but have been putting it off.
Thanks, Mark

I make quite a bit if sausage and agree with everything Sheldon has
said here. The Sausage Maker Co has a website and sell a sausage
stuffer with a handle for leverage that works quite well. I have the
Northern Tools Grinder that costs about $275 a few years ago and it is
a great unit. If you get an electric grinder,you can get a plate for
it that is mostly open and doesn't gring but simply allows the sausage
to be pushed through. Sausage Maker has a website and is located in
Buffalo, NY and published a great book.

Mark D said:

The ground pork I get is of very good quality. Butcher states they gring
nothing but pork shoulder, and the grind of the pork is very coarse,
just the way I like it for sausage.

The sausage grinder-stuffer I have, as I mentioned, is the kind with the
crank handle, just like the Stooges used, but they threw bullets in
instead, making a "make-shift" machine gun! lol

Are you saying I'd be better off with a specific stuffer only "Ram Type"
instead? (thats doesn't have a crank)

For almost a year now, I thought of buying my own small 1hp electric
grinder-stuffer (Something like the roughly $100 Unit Northern Tools
sells) but have been putting it off.

A hand crank grinder isn't much good for stuffing sausage, especially
if you are doing the job alone... you really need at least three hands.
You can buy a motorized grinder quite inexpensively... you really
don't need any monster grinder for home use. And if you are going to
stuff a lot of sausage then you really need a dedicated stuffer. I
don't have a stuffer because my electric grinder does a good enough job
since I don't stuff sausage all that often, mostly I prefer sausage
pattys/burgers for the grill, or I make sausage meatballs, or bulk
sausage for chili type dishes. If I was going to do lots of sausage
stuffing I would buy a stuffer. But I don't make a lot of sausage at
any one time regardless, as fresh sausage doesn't have a very long
freezer life, three months is maximum.

There are many choices in grinders for home use. I looked at quite a
few grinders and finally decided on a Moulinex. I've had mine many
years and am very satisfied with it. I use it for all sorts of
grinding, not just sausage making, in fact sausage is probably the
least use.

http://tinypic.com/kdub0h.jpg

There is also that professional butcher's knife protector that was
asked about previously, and those knives are the real deal, deadly
sharp.

Sheldon

Thank you Sheldon, and Allan.
What you both say makes lots of sense, and I deeply appreciate the sound
advice, and tips both of you have given me.

Thanks too Allan for the Sausage Maker Co website, I'll check them out.

I agree Sheldon, Sausage doesn't hold up very long, even frozen. It
starts turning that ugly looking brown color, and an old flavor to
match.

When I lived in Chicago, I really didn't have a need to make my own
Sausage, particularly Italian Sausage, as there were always plenty of
good fresh made daily sausage at the little Italian family Delis around
town. And for Polish Sausage, Bacons, Hams, etc, there was always
Bobak's on the south side.

Now that I'm living in NM, there isn't any good homemade sausge like I'm
used to.
Thank you both again! Mark

Mark D said:

Thank you Sheldon, and Allan.
What you both say makes lots of sense, and I deeply appreciate the sound
advice, and tips both of you have given me.

Thanks too Allan for the Sausage Maker Co website, I'll check them out.

I agree Sheldon, Sausage doesn't hold up very long, even frozen. It
starts turning that ugly looking brown color, and an old flavor to
match.

When I lived in Chicago, I really didn't have a need to make my own
Sausage, particularly Italian Sausage, as there were always plenty of
good fresh made daily sausage at the little Italian family Delis around
town. And for Polish Sausage, Bacons, Hams, etc, there was always
Bobak's on the south side.

Now that I'm living in NM, there isn't any good homemade sausge like I'm
used to.
Thank you both again! Mark

This is an excellent source too: http://www.alliedkenco.com
And it's close to where you live so faster shipping.

Sheldon

Mark D said:

Thank you Sheldon, and Allan.
What you both say makes lots of sense, and I deeply appreciate the sound
advice, and tips both of you have given me.

Thanks too Allan for the Sausage Maker Co website, I'll check them out.

I agree Sheldon, Sausage doesn't hold up very long, even frozen. It
starts turning that ugly looking brown color, and an old flavor to
match.

When I lived in Chicago, I really didn't have a need to make my own
Sausage, particularly Italian Sausage, as there were always plenty of
good fresh made daily sausage at the little Italian family Delis around
town. And for Polish Sausage, Bacons, Hams, etc, there was always
Bobak's on the south side.

I understand your plight. We have two mom & pop stores left in my area
that make incredible sausage. One makes amazing kielbasi that is smoked
in the back with real cherry wood. People who I have given it too can't
believe what real sausage tastes like compared to the big box store
stuff. Unfortunately both are getting up in age and both recently
(hopefully temporarily) closed for personal health issues.

May have to start making it but that usually means bigger batches. We
don't eat that much sausage and as you said it doesn't hold up well.

Quoted message said:

Now that I'm living in NM, there isn't any good homemade sausge like I'm
used to.
Thank you both again! Mark