bought a new meat grinder and.....

[Boar]

Bought a new meat grinder an am excited to put it to use this fall, wanting to make a bunch of burger an try my hand at sausauge. Any good comercial mixes out there? With burger I want to mix it with a little pork an some seasoning an then pattty press it an air seal it. Any advise is great. boar

[pbowhunter]

after trying just pork fat for a while i found that bacon was a lot better mix. i also like crushed red pepper and add that into my burgers when i pattty them up for the grill.

[Smoker]

First invest in some hind of stuffer. I found out that myself. I now have the motor driven one and I wondered why I didn't do it sooner. I put some burger into the tubes and it works great. you can get the air out and it lasted close to a year maybe longer but it was my last pack. When I make pattys I will put them through the press and put them on a cookie sheet with wax paper between them, and then in the freezer until they set up. Then I will vacum seal them. When they are froz a little they will hold there shape and won't be sucked into a round ball. Have fun.

[Fisherman For a Lifetime]

We bought a Waring Pro and it's a piece of junk.

Get a big one or forget it.

[MNHuntress]

Here's my 2 cents on it...if you are making burger use beef tallow or beef fat which you can buy at the butcher shop. Mix in a ratio of 10-15% some guys go as high as 25%.

I've been making alot of smoked sausage (summer, jalapeno cheddar, polish, etc) and the only time I use pork fat is when I do smoked sausage.

Google PS Seasonings in WI, their commercial seasonings are the bomb! I've tried alot of them out there and nobody compares. Also like the posting above get a good stuffer too. Don't buy junk, I went thru 3 of them, especially when you do snack sticks it's hard on the stuffer.

[Boar]

Thanks for the replies. The grinder I bought is a 2.6 hp an comes with 3 blades an three sizes an two sausage stuffers tubes an kebbe tube what ever that is. Has anyone tried useing the stuffer tube grinder attachment? how well do they work? Is it better to get a stuffer by itself? thanks again. Boar

[reinhard1]

i know you posted this back in may but just in case you did not get a response here is my suggestion. its asways better to get a seperate stuffer. if your going to make large amouts spend the money, if not a good hand stuffer can be bought for under $300. i'm a retired meat cutter and make fresh sausage for myself and friends, mainly venison, but also things like fresh polish,italian, and brats for example. i do use my grinder-stuffer attachment when i do small amounts and have no problem with it. sometimes i get lazy so i dont have to clean the grinder and the stuffer. make sure you make your sausage stuffer tube wet before you put your casings on. it will make your sausage flow easier. i only use pork when i mix pork or beef. you will find that you will get better as time goes on. use peoples advice given here. i know this is general information but anytime you have a question just ask. i've been doing this for many years but i always learn new ideas. good luck.