Why do u need to cool them down fast?
It also helps keep the fat intact and the casings tight. If you think of a shriveled hotdog that’s cool down that’s a good visual of what you are trying to avoidTo stop the cooking process
So that’s why mine is ended up like that lol. They still ate pretty good.It also helps keep the fat intact and the casings tight. If you think of a shriveled hotdog that’s cool down that’s a good visual of what you are trying to avoid
I've done this and it works very well. I have my daughter handle the casing as I put the mixed meat through the grinder. I generally mix the ground venison, pork, and seasoning etc. by hand and then run it through the grinder into the casings.Anyone ever tried packing the casings straight from the funnel that you can attach to the lem grinder?
I was thinking of giving my first try on sausage this year and wondered if that is worth trying or if I should just ask for a sausage stuffer for Christmas
I just did this using a different brand grinder for the first time yesterday. They’re actually in the smoker right now. I wouldn’t do it again without a stuffer. It worked, but it was a chore. I used cheese in mine and it was gumming up the plate pretty bad. I’ll be curious to see how much cheese actually made it into the casing tomorrow.Anyone ever tried packing the casings straight from the funnel that you can attach to the lem grinder?
I was thinking of giving my first try on sausage this year and wondered if that is worth trying or if I should just ask for a sausage stuffer for Christmas
It works.Anyone ever tried packing the casings straight from the funnel that you can attach to the lem grinder?
I was thinking of giving my first try on sausage this year and wondered if that is worth trying or if I should just ask for a sausage stuffer for Christmas
I just did this using a different brand grinder for the first time yesterday. They’re actually in the smoker right now. I wouldn’t do it again without a stuffer. It worked, but it was a chore. I used cheese in mine and it was gumming up the plate pretty bad. I’ll be curious to see how much cheese actually made it into the casing tomorrow.
Yeah- me neitherI'm not a cheese sausage guy, so I'm good on that end!