The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Kitchenaid grinder/stuffer – good or bad? › Kitchenaid grinder/stuffer – good or bad?
Again welcome to the Forum. Our Moderator-in-Chief Ron has given you very good advice already so I will weigh in on my experiences. First I have a Kitchen Aid and it works, however as Ron stated its good for small and infrequent jobs. My first run wasn’t very satisfactory because I broke the cardinal rule – thy shall keep the meat cold at all times. Ron’s suggestion to put in the freezer is very good, I will add to that. I place my meat in approximately 1# cubed mounds on waxed paper then place in freezer.I only work with small amounts at a time until I’ve ran it through the coarse plate then place immediately back in the freezer after completing each. Then comes time to run it through the medium or small plate depending on what type sausage I’m making. Then its back in the freezer.
The machine that I have is the same as what you now have. The problem is that you will have to work fast when stuffing as this machine is powerful. So my first run on this was mostly satisfactory, but it kept me moving. I then ordered a hand crank stuffer and voila! No more problems! You control the speed and you can get some beautiful results. The key? Keep your meat cold at all times and have someone assist you – I have my son come by and we switch off. BTW, I also ordered the stainless steel stuffing tubes, I don’t cotton to too much plastic myself. Hope this helps a bit and good luck. I think that I will use my dry aged beef trimmings to make beef sausage links next go round.