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?
B) I have used kitchen aid to Cindy and stuff my sausage but over the years I found that a small investment in a 1 Hp LEM grinder and an LEM Sausage stuffer makes a world of difference no longer have sausage that sometime came out to dry and a little gritty , With the lem grinder I was able to take both back fat and pork Sholder and use a 1/2 in grinding plate that’s perfect sausage, Noow with the LEM 15 lb sausage stuffer you can stuff your sausage without running it through the grinder therefore I was able to add items like pepper jack cheese or feta cheese and spinach running it through the stuffer you don’t grind you push your meat and whatever you wish into the casing without turning it all to mush it works so well we have made chicken feta and spinach sausage it came out perfect. Give it a try, Also we have been using the UMAi dry bags and I have to say they work very well we did the Panchetta Wow is was so good we just cured 4 more slabs and placed them in the dry bags. We are able to purchase our own whole hogs cost me last week $140 direct from a local hog farmer fresh is always better and I know where my meat came from. But please get to know where local butchers are located and buy what you need fresh they is if you are unable to but a hole hog. Thanks Gary