What are your tips/tricks for more efficient sausage making?
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Jamieson22 said in What are your tips/tricks for more efficient sausage making?:
HerbcoFood A pair of white cotton gloves under a pair of nitrile solved the cold hands for me!
Yep. I use the brown jersey gloves. Huge difference.
PapaSop said
Yep. I use the brown jersey gloves. Huge difference.
I prefer the white ones as they make me look like Mickey Mouse
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PapaSop said
Yep. I use the brown jersey gloves. Huge difference.
I prefer the white ones as they make me look like Mickey Mouse
Jamieson22 said in What are your tips/tricks for more efficient sausage making?:
PapaSop said
Yep. I use the brown jersey gloves. Huge difference.
I prefer the white ones as they make me look like Mickey Mouse
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PapaSop said
Yep. I use the brown jersey gloves. Huge difference.
I prefer the white ones as they make me look like Mickey Mouse
Jamieson22 said in What are your tips/tricks for more efficient sausage making?:
PapaSop said
Yep. I use the brown jersey gloves. Huge difference.
I prefer the white ones as they make me look like Mickey Mouse
I love the idea of the white gloves under the plastic one to keep the hands from the cold but I am now even more of a fan because of the Mickey Mouse reference
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Jamieson22 said in What are your tips/tricks for more efficient sausage making?:
PapaSop said
Yep. I use the brown jersey gloves. Huge difference.
I prefer the white ones as they make me look like Mickey Mouse
I love the idea of the white gloves under the plastic one to keep the hands from the cold but I am now even more of a fan because of the Mickey Mouse reference
Dr_Pain glad to see you back on here! This made my day!!! Hope you are well on the road of recovery.
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Dr_Pain glad to see you back on here! This made my day!!! Hope you are well on the road of recovery.
ND Mike said in What are your tips/tricks for more efficient sausage making?:
Dr_Pain glad to see you back on here! This made my day!!! Hope you are well on the road of recovery.
Mike my man! Good to hear from you. As you mentioned, it is a road…. a long road! Glad to be back! I will try and visit you guys daily but unfortunately I don’t have much stamina so can only be on in short periods. Hope you have a great New Year and fee free to keep all that cold weather up North with you. I don’t like when the weather dips below 50F in the South. That humid cold is miserable!!!
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ND Mike said in What are your tips/tricks for more efficient sausage making?:
Dr_Pain glad to see you back on here! This made my day!!! Hope you are well on the road of recovery.
Mike my man! Good to hear from you. As you mentioned, it is a road…. a long road! Glad to be back! I will try and visit you guys daily but unfortunately I don’t have much stamina so can only be on in short periods. Hope you have a great New Year and fee free to keep all that cold weather up North with you. I don’t like when the weather dips below 50F in the South. That humid cold is miserable!!!
Dr_Pain you do what you can to heal up! I’m just glad you are here for the shenanigans! So far so good here other than we are in a blizzard warning…hahahaha! Take care.
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Dr_Pain you do what you can to heal up! I’m just glad you are here for the shenanigans! So far so good here other than we are in a blizzard warning…hahahaha! Take care.
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I replaced my older grinder with a Dual Grind LEM unit. The grinder has 2 plates with a double sided knife. I cut up meat into cubes and put entire 25 lbs pork and venison in meat lug and into freezer for about 20 minutes before grinding. With dual plate grinder one pass and its finished. I grind and have it drop right from grinder into my mixer. I then take the grind head off for cleaning and connect the grinder motor to my mixer. While the meat is mixing the water, spices and cure I clean up the grind head and other items in sink. With the way I have things set up I can grind, mix and stuff 25 lbs of snack sticks in about 1 hour. Then comes the hard part… Cleaning up all the equipment! especially the mixer as the longer the left over meat stays in there the harder it is to get cleaned up.
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I replaced my older grinder with a Dual Grind LEM unit. The grinder has 2 plates with a double sided knife. I cut up meat into cubes and put entire 25 lbs pork and venison in meat lug and into freezer for about 20 minutes before grinding. With dual plate grinder one pass and its finished. I grind and have it drop right from grinder into my mixer. I then take the grind head off for cleaning and connect the grinder motor to my mixer. While the meat is mixing the water, spices and cure I clean up the grind head and other items in sink. With the way I have things set up I can grind, mix and stuff 25 lbs of snack sticks in about 1 hour. Then comes the hard part… Cleaning up all the equipment! especially the mixer as the longer the left over meat stays in there the harder it is to get cleaned up.
mfrievalt sounds like you’ve got it down pat. Mine are not nearly that organized
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I’ve been looking hard at the Dual Grind option. Glad to hear it works well.
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I replaced my older grinder with a Dual Grind LEM unit. The grinder has 2 plates with a double sided knife. I cut up meat into cubes and put entire 25 lbs pork and venison in meat lug and into freezer for about 20 minutes before grinding. With dual plate grinder one pass and its finished. I grind and have it drop right from grinder into my mixer. I then take the grind head off for cleaning and connect the grinder motor to my mixer. While the meat is mixing the water, spices and cure I clean up the grind head and other items in sink. With the way I have things set up I can grind, mix and stuff 25 lbs of snack sticks in about 1 hour. Then comes the hard part… Cleaning up all the equipment! especially the mixer as the longer the left over meat stays in there the harder it is to get cleaned up.
mfrievalt Sounds like you have a very good system.
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Good system
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I replaced my older grinder with a Dual Grind LEM unit. The grinder has 2 plates with a double sided knife. I cut up meat into cubes and put entire 25 lbs pork and venison in meat lug and into freezer for about 20 minutes before grinding. With dual plate grinder one pass and its finished. I grind and have it drop right from grinder into my mixer. I then take the grind head off for cleaning and connect the grinder motor to my mixer. While the meat is mixing the water, spices and cure I clean up the grind head and other items in sink. With the way I have things set up I can grind, mix and stuff 25 lbs of snack sticks in about 1 hour. Then comes the hard part… Cleaning up all the equipment! especially the mixer as the longer the left over meat stays in there the harder it is to get cleaned up.
mfrievalt
Sounds like a efficient operation.
With your grinder, how do you set it up for single grind if that is all you need?
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