Tour of Sausage-Making Tools (Episode 16)

[@s.leemccauley7302]

Viewing the equipment is most helpful. Thank you

[@OurFinalFreezer]

You're welcome! I'm glad the video was helpful!

[@wdeahl]

LEM’s dual grind is really nice too!! OH!!

[@OurFinalFreezer]

IO!!!!!

[@arcturusbbqsausagemaking2435]

Great video I have the same grinder I Love it Quick question where do you buy your Casings I have been getting some really bad Casings Many blow outs and just coming in one big Knot that takes hours to get to a usable stage ,Please keep the Videos coming Really Enjoy them

[@OurFinalFreezer]

Thanks for the comment! I buy my casings from a local butcher in Dayton OH. If you're not happy with the quality of the casing you're getting from your source, try a different butcher or go online to a site like www.sausagemaker.com or www.lemproducts.com.

[@p.daniels165]

I started out making sausage with my Kitchen Aide mixer on occasions which became a chore. Then during the quarantine trying to find things to do. Stepped up to the LEM sausage stuffer and Big Bite #8. Now my sausage making has become truly enjoyable using this equipment. GREAT VIDEO, KEEP IT UP! By the way is there really a big difference between the standard and Salvinox plate and cutter?

[@OurFinalFreezer]

Thanks for the comment! Having better equipment makes everything easier :) I used the pass-through stuffer on a Kitchen Aide one time before I swore I'd never do that again! I chose the Salvinox cutters and plates because I'm also a woodworker and prefer Italian brands for anything that cuts. Looking at the stock plates versus the Salvinox, the Salvinox plates have much better surface quality and feel a bit harder, so it should last longer between sharpenings. If you have a surface plate and want to lap your cutter head and plates down to a mirror polish, they would probably be equivalent other than how long they last between sharpenings.

[@joemckenna343]

when stuffing sausage and you get down to the end, does anyone make a tool ( a plunger to fit the various tubes) to push the rest of the meat into a casing. this occurs whenyou cannot go any further with the machine.

[@OurFinalFreezer]

I don't know if such a tool exists, I just let that leftover sausage go. If you pull the casing horn off right after you finish casing, you can flick the horn sharply so the trapped meat flies into a bowl... then you can grill it up as a bulk patty.

[@annbumby]

What stainless steel table do you recommend? Great videos by the way!

[@OurFinalFreezer]

Here is the one that BG says is pretty close to the one that we have: www.webstaurantstore.com/regency-30-x-96-18-gauge-304-stainless-steel-commercial-work-table-with-galvanized-legs-and-undershelf/600T3096G.html He recommends a 96" table, put your money into a 304 stainless steel top (18 gauge minimum, prefer 14 or 16 gauge if you can afford it) and choose galvanized steel for the legs and base shelf to save money on the bottom.

[@Bigtwinok]

Why not just use the grinder to make/stuff sausage casings?

[@OurFinalFreezer]

Thanks for the comment, you can use the stuffer attachment on the grinder but it goes slower.

[@tp8030]

Single grind with 1/4 inch plate for links. Gives it texture. I have used the fine plate( 1/8) but it's too mushy.

[@OurFinalFreezer]

Thanks for the comment! I've tried all of the grind sizes and prefer the 1/8" plate in a single grind configuration, I don't find it mushy at all.

[@australia7527]

Whenever I put casing to make sausage its fill with air, its make me confuse that something wrong I am doing ???

[@OurFinalFreezer]

The reason that air gets inside the sausage casing is because the casing isn't being held against the meat as it comes out when you first start stuffing the sausage. Pull some of the casing out first and then push some of the meat out into the casing. Then, smooth down the casing so there is no air between the meat and the casing. The other reason this might be happening is if the one-way valve on the sausage stuffer is not working properly. You should check that out as well. Hope this helps!