The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › I’m ready Jim !
December 1, 2015 at 5:53 pm #2396
Never again my sausage preparation will be mashed by my Kitchen Aid stuffer 🙂December 2, 2015 at 1:06 am #9758Jan OomsMember
I have the same model I think. Mine is the 5 litre version. I’ve had it for about 4 years now without any troubles.
Just make sure that you are careful with the silicon seal, They last forever but you must take care with removal for cleaning and to put it back properly. the air vent parts need to be cleaned and sterilised. too many nooks and crannies for bugs to hide. I use a distilling sterilizer.
I hope to see photo’s now 10 kg batches of sausages, fresh, cures smoked and/or dried
Good Luck my friend.
Jan.December 2, 2015 at 3:39 am #9759JimMember
Wow Charles, you went all out with 5kg (11lb) beast
UMAi Dry® test kitchen has only the 5lb-er
Can’t wait to see the masterpieces you can make.
It also looks like you can put large horn on this stuffer, the larger horn the better because it doesn’t warm up the meat in stuffing as much.December 2, 2015 at 3:33 pm #9760BobMember
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 sourcesDecember 2, 2015 at 4:14 pm #9761
I must admit I didn’t know how big this would be but I started looking at what was available on the web in Canada on that Black Friday and ended up having a good price on that one (140$ CAN delivery included) so I bought it 😉
I won’t make 11 pounds batches but anyway…
Trebor you are right, the tubes are very long and I was wondering how not to lose all that meat !!
As for my meat and fat, I read a bit before trying my 1st chorizo and i guess COLD is the word that comes out more often so I did “almost” freeze my meat, grinded it and put it back in freezer by the time I was mixing my spices, took all precautions… and finally “mashed it” in my KitchenAid Stuffer !! 🙁
It won’t happen again 😉
Have a good day everyone ! Tonignt I’m starting a coppa and some pancetta 😉December 3, 2015 at 3:35 pm #9764PhilMember
Charles, you won’t lose the meat in the horn if you get in the habit of a fry test for breakfast or lunchDecember 3, 2015 at 3:41 pm #9765
You right shuswap !!
Being new to this, I’ll ask a dumb question 🙂
Is there a problem cooking it and eating it without any fermentation or drying since there is instacure #2 and T-SPX in the mix ?December 3, 2015 at 5:52 pm #9766PhilMember
Not a dumb question. Many are of the view that it won’t harm you because of how infrequent you do it but they also remind us that the reason for the fry test is to test for saltiness and that doesn’t really mature until the cure process is done. I have tried using the mix left in the horn by hand stuffing it into casing but failed so we fry it up. Most often the mix only has cure #1 in it. I’m hoping Crusty will chime in on this.December 3, 2015 at 6:04 pm #9767JimMember
I thought I would throw in my 2c worth into this. I agree and observed that whenever we fried up the scraps from the stuffer, they came out tasting very salty, not bad tasing but quite salty. IMHO frying up the scraps don’t give you a good indication about the flavor profile of the end product because so many things change after fermentation and drying.December 3, 2015 at 8:22 pm #9768Jan OomsMember
To be honest, I’ve never found the left over scraps really salty. The reason being probably is because I only use 2% of salt plus the carrier salt in Cure #2. Matter of fact Charles, every time I make sausages I really look forward to the fry up. I do realise that the cure and culture has not worked it’s magic yet but such minute amounts as far as I am concerned are negligible. Go to one of the fast food outlets and you will fill up with more artificial crap in one feed than you will consume in many years of hobby sausage making.
Just Google nitrite in green vegetables!!
Most members will probably frown on the 2% salt content but this seems to work for me for sausage and Equilibrium curing of whole muscle meats and sausages either fresh, smoked or dried.
My blood pressure tells me that I am doing something that suits ME.
MERRY cHRISTMAS to all members and contributors. We will be having a very quite Christmas here.
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