So my son got to use the new Cabellas 22 grinder and LEM 25 lb. tilting mixer today. He made 100 lbs of sausage. 70 lbs of Ryteks hot Italian, and 30 lbs of Bruce Aidells Andouille. He said the grinder was quite mind blowing. Was done in less than 40 minutes. The finely ground meat went quite bit quicker than before and the coarse ground was almost done when he started. He doesnt think the meat mixer saved much time, but it was nice not to freeze your fingers off and it really mixed the product up well. Especially the Andouille, since it had Soy Protein Concentrate in it. I cant wait to learn how to take pics and post them
...By the way, are you aging rapidly? Click here & slow it down!
That grinder will probably do best with meat 1/2 frozen.
My grinders work fast to but its not necessary.
I have one grinder to restore- get the motor rewound and complete new paint that the 1/3 hp 1934 IBM
That IBM grinder grinds as fast and as well as my Cabellas 1.5 hp size 32 meat grinder. It might actually be a hair faster as i have never been able to feed it faster than it could grind it. Tonight My friend and i will be grinding and processing the 3 deer we killed this week end. I should have over 40 lbs of grind tonight. A 93 +83+148lbs deer so we should have about 130lbs of meat half will probably end up as grind.
Are yall putting snack sticks in a casing?
yeap , you've seen the ones I make (FB) they taste freakin awesome
Are You using hot dog casings?
I just made some slim jim type snack sticks about 2 months ago. I buy the edible casings from Bass Pro and then use the stuffing tube on my grinder.
Here's what I bought:
http://www.basspro.com/LEM-Products-Edible-Collagen-Casings-for-Fresh-or-Smoked-Sausage/product/36800/
It's a lot of work to grind, mix, stuff into casings, tie the ends off, and then cook. But, once it's done, they come out good! Just don't over cook the meat or they will come out dry. It's easy to do. I did mine in the oven and the first batch came out a little dry. The second batch came out perfect. I pulled them out when the internal temp got to about 150-153.
Kortsman you cant really eat those but they work try sheep casing. I have made plenty of hot sticks but prefer summer sausage.
We just processed 3 deer all but the grind, we have a good 40 lbs of meet or more to grind. we cut it into roast and chunks I packed 39 lbs in my freezer, My bud took as much and my other bud took about 6 lbs. We will be grinding tomorrow and splitting that up. Great great week end THANK YOU GOD. I still have a 43 lb hog to do.
