QUESTION: How do you handle the leftover mince in the stuffer???
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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…)
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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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I gotta jump on the Patty bandwagon. Not as a test so much as a snack. After spinning the stuffer, I wanna eat! I usually do a test right after I mix to adjust seasoning. I haven’t progressed to fermentation yet (other than wine) so it hasn’t affected me that way.
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twilliams I wad up a piece of paper towel and push it through the horn with the handle on a wooden spoon. Then twist off the sausage in front of the paper wad. Perfecto
Brianzipperdog123 yep, thats what i do too
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I also use the dowel method to push out the remainder of the horn. The leftover in the throat before it gets to the horn is the problem…either slowly feed it into the horn and push it out (trapped air becomes an issue though), make it as a patty, save it for eggs the next day or toss it.
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All kinds of good ideas!!! The next area of deal with is the oversized elbow that is on the stuffer. If I would have done some research I could have seen how frustrating some of those designs are. I may have an idea based on some of your suggestions though. I will keep you posted
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All kinds of good ideas!!! The next area of deal with is the oversized elbow that is on the stuffer. If I would have done some research I could have seen how frustrating some of those designs are. I may have an idea based on some of your suggestions though. I will keep you posted
Dr_Pain said in QUESTION: How do you handle the leftover mince in the stuffer???:
All kinds of good ideas!!! The next area of deal with is the oversized elbow that is on the stuffer. If I would have done some research I could have seen how frustrating some of those designs are. I may have an idea based on some of your suggestions though. I will keep you posted
My earlier post addresses this issue as well as meat left in the stuffer tube. I have only tried it once, and would like to hear from others whether it works for them.
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Well, thinking about sending a “bolus” down the stuffer to clear the elbow (since clearing the horn is a lot easier), I decided to use my physical therapy background to my advantage. I will experiment with some tear resistant pliable/malleable stress ball (Non-Toxic, BPA/Phthalate/Latex-Free thermoplastic rubber) that we use with hand therapy and for sensory integration with our Down’s patient. Send one or 2 down the stuffer and press it to the horn. They clean up and can be sanitized easily. Should be an interesting experiment!!!
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Well, thinking about sending a “bolus” down the stuffer to clear the elbow (since clearing the horn is a lot easier), I decided to use my physical therapy background to my advantage. I will experiment with some tear resistant pliable/malleable stress ball (Non-Toxic, BPA/Phthalate/Latex-Free thermoplastic rubber) that we use with hand therapy and for sensory integration with our Down’s patient. Send one or 2 down the stuffer and press it to the horn. They clean up and can be sanitized easily. Should be an interesting experiment!!!
Dr_Pain
Let us know how the stress ball works. I was trying to finds something to uses that was compressible, flexible, non toxic and cheap. Cooked rice was all I could come up with, but no doubt there are better options out there.
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