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Country Discussion Topics
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Stuffin my sausage
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Bob the Butcher    Posted 12-30-2003 at 20:58:56       [Reply]  [No Email]
1st time butherer here<

Question: I have a (china made) #32 grinder with a stuffing attachment. Can I Grind and stuff (pork sausage) at the same time, or do I have to run it through and grind it, then run it back through to stuff it? Do these things work ok? Any tips? thanks bob


Brian-2N    Posted 12-31-2003 at 09:26:56       [Reply]  [Send Email]
I grind then stuff. Add the spices to the ground meat first.


Gary, Mt. Hermon, La    Posted 12-31-2003 at 05:44:11       [Reply]  [No Email]
I grind mine once with a large hole disc, then again with a smaller hole disc, then run it thru the auger without any disc only the funnel shaped sausage stuffer, making sure the meat remains cold even if in means putting it back in the cooler for a time between operations. I've found very cold meat flows thru the ginder much better than warmer meat.


Bob    Posted 12-31-2003 at 03:55:41       [Reply]  [No Email]
I always grind the meat 2 times So you can stuff on the second time


Ayuh...    Posted 12-31-2003 at 04:01:40       [Reply]  [No Email]
That is what we do too...

Salmoneye


Bob the B    Posted 12-31-2003 at 15:08:05       [Reply]  [No Email]
Thanks for your help- all good advice!!!


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