Bag separating from Salami

Good to know about the pork shoulder! The recipes I read called for specific fat contents, and the consistency and color once everything was ground and mixed just didn’t seem quite right.

Thanks, I have some twine that I used to hang them that I guess I could try to tie them up with, although I think that would hold the bag material against the meat only where the twine was, which would then block any drying that would happen there.

I found the kitchenaid grinder seemed to work well enough if I used the larger plate and as long as the meat cubes I put into it were fairly solid. Although it did tend to get clogged up quite a bit on the fat (sinew?) which was annoying. But trying to put a wet, ground up mixture down there proved impossible. Luckily for me, we had the kitchenaid already, the grinder was a gift, and the sausage stuffer attachment was cheap enough that I don’t care if I never use it again. Any recommendations on grinders or sausage stuffers?

Also, I still am not sure if I should be worried about the bag coming up. As I said, its maybe at most 20% of the surface, but I guess my biggest concern is that if that much came up from the salami shrinking in just two days, is it going to continue to get worse and cause more issues?

Well I am glad to hear that about the casing. It really isn’t that bad, and I figured it was because it was shrinking. I just wasn’t sure if it was an issue or not. Sounds like it isn’t and that things are going quite to plan with my first attempt. Hopefully the results will be good when I get to check in a few weeks!

I actually have a jerky gun myself, but it is fairly small and I imagine it would be a bit time consuming as I have found my jerky gun is actually a bit difficult to load, although without a strict need to remove every air bubble as I assume I wouldnt need to for sausage stuffing, it might be a bit easier.

I found that the kitchenaid grinder worked ok, except that the fat and sinew clogged it up quite a bit and it continually needed to be cleaned. The stuffer attachment was the real problem, while it was mildly challenging to actually stuff the casings, the hardest part was getting the meat into the attachment, and because of that it took forever. So once this batch is finished I will look into alternate grinding and stuffing tools.

Yea I was thinking about getting a 5 pound vertical stuffer from LEM that looks pretty good and should make much much quicker work of it than with the kitchenaid.

You know, I do not think I have tried that kind of sausage. However, I also do not have the equipment right now to do any kind of smoking, so until I get myself a smoker, I wouldn’t be able to make the recipe anyways.