Thread: meat slicer

I love hand powered kitchen doodads as well.

I bought a sausage making thing, it looks like a big hypodermic syringe, the sausage skin gets pushed up the spout until it's all on then twist the end so the meat doesn't squirt straight through.
Fill the body with sausage meat and press the plunger slowly as you let the skin run off the spout, holding it on until the sausage gets as fat as you like. Twist it when the sausage is the right length and keep pressing until the skin runs out and there's a nice plateful of sausage links.

I have great fun experimenting with flavours,
Sausage and Apple, Spicy, Mustard, Beef, Honey Mustard. Pretty much anything that sounds interesting.

I got it from Amazon, it was only about $10, white plastic but works really well, my dad had a large metal one when I was a kid.

On a side note. Here in North America we use actual sausage skin, in England and I assume the rest of Europe because of Brussels sausage skins are some kind of edible plastic.

Charlie,
Is there gearing in the blade mechanism to make it spin faster, or is it 1 blade rpm to every 1 arm rpm?

Originally Posted by coachschaller

Charlie,
Is there gearing in the blade mechanism to make it spin faster, or is it 1 blade rpm to every 1 arm rpm?

It is geared, two gears, it is geared down a bit, approximately 1 handle turn to .75 blade revolution.

Edit:: it is surprising I assumed it spun faster than the handle,

Originally Posted by STF

I love hand powered kitchen doodads as well.

I bought a sausage making thing, it looks like a big hypodermic syringe, the sausage skin gets pushed up the spout until it's all on then twist the end so the meat doesn't squirt straight through.
Fill the body with sausage meat and press the plunger slowly as you let the skin run off the spout, holding it on until the sausage gets as fat as you like. Twist it when the sausage is the right length and keep pressing until the skin runs out and there's a nice plateful of sausage links.

I have great fun experimenting with flavours,
Sausage and Apple, Spicy, Mustard, Beef, Honey Mustard. Pretty much anything that sounds interesting.

I got it from Amazon, it was only about $10, white plastic but works really well, my dad had a large metal one when I was a kid.

On a side note. Here in North America we use actual sausage skin, in England and I assume the rest of Europe because of Brussels sausage skins are some kind of edible plastic.

I agree with you about sausage making. My meat grinder, and stuffer are both hand cranked. I use both natural and man made casings depending on what I am doing. It keeps me out of trouble.

I like hand powered things also and my stuffers are hand powered but I can tell you guys don't make 100 pound batches or else you would be converted to motorized grinders!

Never anything that big. I be have a 5 pound stuffer, it's always less than that.

I hate cleaning up.

The mess for 5 pounds is the same or not much less than 50.

Originally Posted by 32t

I hate cleaning up.

The mess for 5 pounds is the same or not much less than 50.

Very true, as it is, I end up freezing parts of my small batches. I also make some crappy sausage sometimes. If I had fifty or pounds I could never eat all.

Originally Posted by 32t

I like hand powered things also and my stuffers are hand powered but I can tell you guys don't make 100 pound batches or else you would be converted to motorized grinders!

I used a Chop-Rite #22 hand grinder for many, many years, here's a pic from the Manufactorer:



A friend was a meat cutter when I was working produce and he bought one brand new, I think it was right at $200. He got his elk and proceeded to grind the trim. After a couple of hours he gave up and the grinder got cleaned and dried and then shoved to the back of a cabinet.

One day he mentioned the grinder and I offered to buy it and he said something like "If you want the worthless SOB you can have it so he dug it out and I packed it home.

Upon inspection I found a lump of plating on the front of the tube which was preventing the ring from bringing the plate back so the blade would contact it flush. After filing it flush with the rest of the face I gave it a go with some stew meat and it worked great.

When I told him what I found I again offered to buy it but he refused, I finally talked him into taking $25 for it. I still have it but my shoulder doesn't take kindly to it and that's why I asked my nephew to use his employee discount and buy me the #22 Carnivore 1.5 hp grinder before he left Cabela's. It cost me $350 ($150 savings) delivered to my door. One of the best purchases I've ever made.

About 20 years ago I helped a church member make 100 lbs of bulk sausage with that Chop-Rite. He insisted on following his mother's 25# recipe to a T so it got ground once through the 3/8 plate then the spices mixed in and reground through the 3/8 plate. I got it all ground and packaged but boy did my shoulder ache.

The sausage was for the men's breakfast that he hosted on occasion at the church early Sunday morning. I never got a bite of the sausage but heard it was very good.

HAHA Love that hand crank stuff! I'll be honest though, I don't like being the one doing the cranking! I never seen a slicer like that. I been bugging Mrs Monster to get me a nice meat slicer and I don't dare let her see this "perfectly usable" one. Now, I don't have a manual meat grinder, but I do have a Corona hand mill that I grind grain with, for beer. It's a task, grinding 18lbs of malted barley, let me tell you.

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