The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › I’m ready Jim ! › I’m ready Jim !
Nice Charles! Your sausage making will take a giant step without the fat smearing that occurs while using a grinder to stuff casings.
I also have the 7L version of the same stuffer.
Keep the mince COLD to avoid fat smearing
Pack the meat in tightly when loading- tamp it down with your fist to avoid any air pockets.
Get some appropriate sized hardwood dowels to push the last of the mince through the (long) stainless tubes. Aids in cleaning also.
Keep a spare gasket on hand-saves you grief if yours is damaged. Reasonable price on EBay or other sources