Jump to content

Charcuterie


Chef
 Share

Recommended Posts


Interesting...I expected the be able to see the fat speckled throughout.


Sent from my iPhone using Tapatalk

There should be I’m hanging a issue using the grinder to stuff it’s emulsifying everything. I’m going to buy a press stuffer and try again


Sent from my iPhone using Tapatalk
Link to comment
Share on other sites


There should be I’m hanging a issue using the grinder to stuff it’s emulsifying everything. I’m going to buy a press stuffer and try again


Sent from my iPhone using Tapatalk

That consistency looks good though. AT’s look a little “rougher” to me


Sent from my iPhone using Tapatalk
  • Like 1
Link to comment
Share on other sites

2 hours ago, Chef said:


There should be I’m hanging a issue using the grinder to stuff it’s emulsifying everything. I’m going to buy a press stuffer and try again


Sent from my iPhone using Tapatalk

I have the 5lb LEM vertical with the plastic tubes. I think the casing slides off easier JMO.

100's of pounds through that unit without a hitch. Beef, pork,venison.

You can't stuff good sausage with a grinder, adds too much heat and you get hotdog consistency. Fat smears. 

After I grind and mix, I make softball size balls of meat and put them in a tray for the freezer to keep cool. Then you can quickly load for stuffing. Good fat handling needs to have everything ice cold, if my hands don't hurt from the cold, the ingredients are to warm.

  • Like 4
Link to comment
Share on other sites

1 minute ago, crappyice said:


Would it make sense to fine grind the venison and a courser plate used in the fat...I too don’t have a stuffer...yet


Sent from my iPhone using Tapatalk

I think its better to have an even grind to be honest. Ill be getting an LEM 5lb stuffer for next year too as well as probably a meat mixer or new grinder

Link to comment
Share on other sites

I think its better to have an even grind to be honest. Ill be getting an LEM 5lb stuffer for next year too as well as probably a meat mixer or new grinder

Yea for sure the stuffer makes a big difference. I’m gunna see if one of my chef buddies has a extra one


Sent from my iPhone using Tapatalk
  • Like 1
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...