Thread: Sausage and Smoke Cooking

I always match the blade to the plate for wear. I have a blade for each plate. Actually one side always matching.

Another thing I did differently this go around was to do more to eliminate air pockets. Once I filled the stuffer, I slammed it down on the counter top a few times (probably to the annoyance of my wife) to compact what was in the stuffer. Very little air remained in the mixture. Thus, there were very few holes in the final product.

Originally Posted by OCDshaver

My grinder came with two plates. I need to see what other choices I have available. I should some other options. I'm sure I can work with fewer choices than you have but a third and a coup,e more blades (good point 32t) would be wise.

While I didn't buy my #22 plates for my hand or electric grinder from this seller I did buy different plates for my Kitchen Aid Grinder from them (I only use it to grind small batches of cooked meat etc) I would imagine that they have the proper size die for your grinder.
smokehouse.chef on eBay

Originally Posted by OCDshaver

Another thing I did differently this go around was to do more to eliminate air pockets. Once I filled the stuffer, I slammed it down on the counter top a few times (probably to the annoyance of my wife) to compact what was in the stuffer. Very little air remained in the mixture. Thus, there were very few holes in the final product.

I've never had problems with excessive air when stuffing. I place a bit of the mixture into the stuffer, then use my finger to 'pre-stuff' the tube or 'horn' as some call it, then punch the mixture down well between additions.

Once I start to stuff, I wait until the sausage has reached the end of the tube/horn and Then I place the casing on the tube.

Something that I do use when stuffing is a needle to remove any small air pockets as I see them while I'm stuffing. I use the same needle to prick any air pockets that I find after stuffing.

I hope this is of some help.

Originally Posted by cudarunner

While I didn't buy my #22 plates for my hand or electric grinder from this seller I did buy different plates for my Kitchen Aid Grinder from them (I only use it to grind small batches of cooked meat etc) I would imagine that they have the proper size die for your grinder.
smokehouse.chef on eBay



I've never had problems with excessive air when stuffing. I place a bit of the mixture into the stuffer, then use my finger to 'pre-stuff' the tube or 'horn' as some call it, then punch the mixture down well between additions.

Once I start to stuff, I wait until the sausage has reached the end of the tube/horn and Then I place the casing on the tube.

Something that I do use when stuffing is a needle to remove any small air pockets as I see them while I'm stuffing. I use the same needle to prick any air pockets that I find after stuffing.

I hope this is of some help.

Hmmm, no. I'm talking more about tiny pockets within the mix. I avoid tying the end of the casing This is a great use of a sale item. Buy em up. Cook em up. Package em up. the mix is filling it. That way if there is an initial bubble, it can pass.....well, rather naturally.

Originally Posted by OCDshaver

Hmmm, no. I'm talking more about tiny pockets within the mix. I avoid tying the end of the casing This is a great use of a sale item. Buy em up. Cook em up. Package em up. the mix is filling it. That way if there is an initial bubble, it can pass.....well, rather naturally.

I don't tie the end of the casing until meat starts coming out.

As far as pockets within the mixture 'After' entering the casing--I've never had that problem.

Originally Posted by cudarunner

I don't tie the end of the casing until meat starts coming out.

As far as pockets within the mixture 'After' entering the casing--I've never had that problem.

Here's two pics. The first is a sausage I made a few weeks back. You can see the pockets of air that were trapped within. The second had less. You can see two small ones on the upper right. But slamming it down a few times helped reduce them considerably.

Originally Posted by OCDshaver

Here's two pics. The first is a sausage I made a few weeks back. You can see the pockets of air that were trapped within. The second had less. You can see two small ones on the upper right. But slamming it down a few times helped reduce them considerably.

I'm thinking that your 'slamming it down' is doing about the same thing as when I'm loading the stuffer and using my fist as a ram rod to push any air pockets out of the meat mixture.

But that's just my thought

On a side note:

I'll be AWOL for awhile as a long ride on my Harley awaits me. I won't have computer access for several days and even then I probably won't respond so as to keep the amount of emails that would build up at home during my absence at a minimum. So forgive me for not chiming in for awhile. In fact; After this post I'll be un-subscribing from this thread until I get back.

Please keep the pics and conversations up in my absence. Thank you :