Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Chatting and General Stuff
Cooks' Corner
Tips on sausage makin’
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Canhunter35" data-source="post: 2433385" data-attributes="member: 101677"><p>Used to borrow my uncle's equipment, few years ago bought my own, I use a #32 Lem grinder, the big lem stuffer, mix by hand on a table after first grind, then season and grind again.</p><p>Dinner sausage I grind using 3/8" plate then 1/8" plate</p><p>Summer sausage and breakfast sausage I grind 1/4" plate then 1/8" plate</p><p>Pepperoni and snack sticks I grind with 1/4" plate then 1/8" plate twice.</p><p>When I use jbs breakfast sausage it comes labelled for 25lbs of meat, but I mix it in 30lbs, I find it plenty strong enough. Premixes I've found can be like that</p></blockquote><p></p>
[QUOTE="Canhunter35, post: 2433385, member: 101677"] Used to borrow my uncle’s equipment, few years ago bought my own, I use a #32 Lem grinder, the big lem stuffer, mix by hand on a table after first grind, then season and grind again. Dinner sausage I grind using 3/8” plate then 1/8” plate Summer sausage and breakfast sausage I grind 1/4” plate then 1/8” plate Pepperoni and snack sticks I grind with 1/4” plate then 1/8” plate twice. When I use jbs breakfast sausage it comes labelled for 25lbs of meat, but I mix it in 30lbs, I find it plenty strong enough. Premixes I’ve found can be like that [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Chatting and General Stuff
Cooks' Corner
Tips on sausage makin’
Top