QUESTION: How do you handle the leftover mince in the stuffer???
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As the title say, what do you guys do with the left over mince?
I normally keep a small batch for pH testing purposes and try to hand stuff the rest in the casing but I am sure that there might be a less labor intensive way to handle this problem? (I HATE wasting stuff!!)
Can you just take it, bag it and freeze it to combine with the next batch OR is it not possible to do that especially if you mix in ECA and or fermenting cultures like Bactoferm LHP etc…)
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As the title say, what do you guys do with the left over mince?
I normally keep a small batch for pH testing purposes and try to hand stuff the rest in the casing but I am sure that there might be a less labor intensive way to handle this problem? (I HATE wasting stuff!!)
Can you just take it, bag it and freeze it to combine with the next batch OR is it not possible to do that especially if you mix in ECA and or fermenting cultures like Bactoferm LHP etc…)
Dr_Pain Got to agree with everyone, if appropriate, a test patty, with boudin I make boudin balls.
For most sausages, I keep some unstuffed to use either as pan sausage or as an ingredient in some other item; for example - Italian sausage, I keep some unstuffed for meatballs or some type of stuffed pasta.
There have been post there people just put white bread on top and pushed it out using that.
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I agree with “test batches” for:
- a little taste and adjust seasoning,
- to test pH
- or simply to eat (like boudin)
… but my issue is the amount of mince I have left in the horn and in the stuffer is more like 1-1.5 cup (all depending on the size of the horn). A sample in my world is 1/4 or less. I don’t want to waste all that goof product. ALSO can’t really do a taste test with stuff that needs to ferment or cure
Chef your suggestion of the white bread is an interesting one (although still a waste) but best suggestion so far.
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Small meatloaf pan and cook like meatloaf is something that you could do.
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Dr_Pain Always make patties out of it. It usually gives me a good idea of how much I am going to like, or dislike the finished product. It isn’t always exactly 100% because it is a patty vs a sausage of some sort but it is close and I really enjoy it.
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Make a patty to see how it’s gonna taste, fresh pan sausage is one of my favorites with a fried egg, or just on plain white bread.
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I agree a test patty is always a good idea, but ideally it should not be after you have stuffed all your casings, which is where you have the tailings in the stuffer tub.
For a long time I have thought about how can you get the last of the meat out of the transition point of the tub and the funnel.
Here is what I did the last time I made fresh sausage after all the meat was pressed out of the tub. I backed the piston out and laid a piece of plastic film across the bottom of the stuffer tub for a barrier. Then I filled the tub with a couple of cups of left over cooked rice and ran the piston down and continued filling the casing with the last of the meat.
It worked, but you have to watch for when plastic and rice start to come out the funnel end.
More trouble than its worth? You decide. -
Yeah, it is too late to do anything but I often want to know if some odd experiment I am trying has worked or not. I hate to tell people here about it and then it comes out of the smoker terrible!
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As the title say, what do you guys do with the left over mince?
I normally keep a small batch for pH testing purposes and try to hand stuff the rest in the casing but I am sure that there might be a less labor intensive way to handle this problem? (I HATE wasting stuff!!)
Can you just take it, bag it and freeze it to combine with the next batch OR is it not possible to do that especially if you mix in ECA and or fermenting cultures like Bactoferm LHP etc…)
Dr_Pain i agree with the other posts “pattie”
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As the title say, what do you guys do with the left over mince?
I normally keep a small batch for pH testing purposes and try to hand stuff the rest in the casing but I am sure that there might be a less labor intensive way to handle this problem? (I HATE wasting stuff!!)
Can you just take it, bag it and freeze it to combine with the next batch OR is it not possible to do that especially if you mix in ECA and or fermenting cultures like Bactoferm LHP etc…)
Dr_Pain i use my jerky shooter which is basically an oversized caulk gun made for ground meat formed jerky. Depending on what im making i will use a tube for bratwurst or a tube for summer sausage.
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I agree a test patty is always a good idea, but ideally it should not be after you have stuffed all your casings, which is where you have the tailings in the stuffer tub.
For a long time I have thought about how can you get the last of the meat out of the transition point of the tub and the funnel.
Here is what I did the last time I made fresh sausage after all the meat was pressed out of the tub. I backed the piston out and laid a piece of plastic film across the bottom of the stuffer tub for a barrier. Then I filled the tub with a couple of cups of left over cooked rice and ran the piston down and continued filling the casing with the last of the meat.
It worked, but you have to watch for when plastic and rice start to come out the funnel end.
More trouble than its worth? You decide.processhead said in QUESTION: How do you handle the leftover mince in the stuffer???:
Here is what I did the last time I made fresh sausage after all the meat was pressed out of the tub. I backed the piston out and laid a piece of plastic film across the bottom of the stuffer tub for a barrier. Then I filled the tub with a couple of cups of left over cooked rice and ran the piston down and continued filling the casing with the last of the meat.
It worked, but you have to watch for when plastic and rice start to come out the funnel end.
More trouble than its worth? You decide.Very interesting suggestion!!
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Dr_Pain i use my jerky shooter which is basically an oversized caulk gun made for ground meat formed jerky. Depending on what im making i will use a tube for bratwurst or a tube for summer sausage.
twilliams said in QUESTION: How do you handle the leftover mince in the stuffer???:
Dr_Pain i use my jerky shooter which is basically an oversized caulk gun made for ground meat formed jerky. Depending on what im making i will use a tube for bratwurst or a tube for summer sausage.
Now that is an interesting idea but then again you have mince in the tube (definitely not as much waste though)
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I agree with “test batches” for:
- a little taste and adjust seasoning,
- to test pH
- or simply to eat (like boudin)
… but my issue is the amount of mince I have left in the horn and in the stuffer is more like 1-1.5 cup (all depending on the size of the horn). A sample in my world is 1/4 or less. I don’t want to waste all that goof product. ALSO can’t really do a taste test with stuff that needs to ferment or cure
Chef your suggestion of the white bread is an interesting one (although still a waste) but best suggestion so far.
Dr_Pain Use stale bread or the ends that many people don’t eat. Could also use a foam sponge for that matter.
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Dr_Pain Use stale bread or the ends that many people don’t eat. Could also use a foam sponge for that matter.
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As the title say, what do you guys do with the left over mince?
I normally keep a small batch for pH testing purposes and try to hand stuff the rest in the casing but I am sure that there might be a less labor intensive way to handle this problem? (I HATE wasting stuff!!)
Can you just take it, bag it and freeze it to combine with the next batch OR is it not possible to do that especially if you mix in ECA and or fermenting cultures like Bactoferm LHP etc…)
Dr_Pain Take the horn off stuffer with casing still attached and push it into casing with appropriate sized dowel.
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I went to the hardware store, horn in hand, and bought a wooden dowel the exact size of it and now no more waste.
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As the title say, what do you guys do with the left over mince?
I normally keep a small batch for pH testing purposes and try to hand stuff the rest in the casing but I am sure that there might be a less labor intensive way to handle this problem? (I HATE wasting stuff!!)
Can you just take it, bag it and freeze it to combine with the next batch OR is it not possible to do that especially if you mix in ECA and or fermenting cultures like Bactoferm LHP etc…)
-
twilliams said in QUESTION: How do you handle the leftover mince in the stuffer???:
Dr_Pain i use my jerky shooter which is basically an oversized caulk gun made for ground meat formed jerky. Depending on what im making i will use a tube for bratwurst or a tube for summer sausage.
Now that is an interesting idea but then again you have mince in the tube (definitely not as much waste though)
Dr_Pain as others have suggested I use a tool to get the rest of the meat out the horn into the casing.
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Dr_Pain as others have suggested I use a tool to get the rest of the meat out the horn into the casing.
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