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food-bev The Next Throwdown is...

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Can someone w/ experience/hx share any wisdom re the pro's and con's of vertical stuffers, vs weston style curved manual one's, vs standalone eletric, vs kitchenaid attachment?

ie http://www.lemproducts.com/product/5lb-stainless-steel-vertical-sausage-stuffer-with-stainless-steel-tubes/sausage-stuffers
ie http://www.agriculturesolutions.com/products/food-preparation-and-preservation/sausage-making/sausage-stuffers/weston-manual-sausage-stuffer-3-lb-capacity-tinned-finish-detail?gclid=CPaV9an73cYCFUUUHwodbIQDBw
ie http://www.agriculturesolutions.com/products/food-preparation-and-preservation/meat-grinders/weston-8-electric-meat-grinder-sausage-stuffer-575w-detail
ie http://www.everythingkitchens.com/kitchenaid-stand-mixer-attachment-kit-fga-ssa-ft-included-ksmgbc.html?utm_source=google&utm_medium=cse&utm_term=KSMGBC&gclid=CKCL0Kv73cYCFYSQHwodEFwEbQ

Bonus for info on animal vs non-animal casings, too ;)
 
grantmichaels said:
Can someone w/ experience/hx share any wisdom re the pro's and con's of vertical stuffers, vs weston style curved manual one's, vs standalone eletric, vs kitchenaid attachment?

ie http://www.lemproducts.com/product/5lb-stainless-steel-vertical-sausage-stuffer-with-stainless-steel-tubes/sausage-stuffers
ie http://www.agriculturesolutions.com/products/food-preparation-and-preservation/sausage-making/sausage-stuffers/weston-manual-sausage-stuffer-3-lb-capacity-tinned-finish-detail?gclid=CPaV9an73cYCFUUUHwodbIQDBw
ie http://www.agriculturesolutions.com/products/food-preparation-and-preservation/meat-grinders/weston-8-electric-meat-grinder-sausage-stuffer-575w-detail
ie http://www.everythingkitchens.com/kitchenaid-stand-mixer-attachment-kit-fga-ssa-ft-included-ksmgbc.html?utm_source=google&utm_medium=cse&utm_term=KSMGBC&gclid=CKCL0Kv73cYCFYSQHwodEFwEbQ

Bonus for info on animal vs non-animal casings, too ;)
Click to expand...
 
lol are you buying stuff just to compete in the sausage fest?
 
I just use a LEM electric grinder with a stuffing attachment. It works just fine unless you are making huge batches. I've done 50 pound batches many times with just that. It doesnt take long at all. I would like to get a stuffer at some point though.

Hog casings are where it's at, in my opinion.
 
I can't imagine ever making more than five lbs of any one meat, so an effective manual solution is probably fine, especially since I can leverage the grinding aspect of the kitchenaid ...

Someone liking their kitchenaid stuffer attachment would be great news ;)
 
grantmichaels said:
Can someone w/ experience/hx share any wisdom re the pro's and con's of vertical stuffers, vs weston style curved manual one's, vs standalone eletric, vs kitchenaid attachment?

ie http://www.lemproducts.com/product/5lb-stainless-steel-vertical-sausage-stuffer-with-stainless-steel-tubes/sausage-stuffers
ie http://www.agriculturesolutions.com/products/food-preparation-and-preservation/sausage-making/sausage-stuffers/weston-manual-sausage-stuffer-3-lb-capacity-tinned-finish-detail?gclid=CPaV9an73cYCFUUUHwodbIQDBw
ie http://www.agriculturesolutions.com/products/food-preparation-and-preservation/meat-grinders/weston-8-electric-meat-grinder-sausage-stuffer-575w-detail
ie http://www.everythingkitchens.com/kitchenaid-stand-mixer-attachment-kit-fga-ssa-ft-included-ksmgbc.html?utm_source=google&utm_medium=cse&utm_term=KSMGBC&gclid=CKCL0Kv73cYCFYSQHwodEFwEbQ

Bonus for info on animal vs non-animal casings, too ;)
Click to expand...
I use a kitchenaid meat grinder/sausage stuffer.

I think the non animal casings are ususally used for large or thick sausage like baloney or pepperoni.

When you're eating a whole sausage i.e. bratwurst you want a pork or sheep casing.
 
grantmichaels said:
I can't imagine ever making more than five lbs of any one meat, so an effective manual solution is probably fine, especially since I can leverage the grinding aspect of the kitchenaid ...

Someone liking their kitchenaid stuffer attachment would be great news ;)
Click to expand...
 
I've had a KA mixer for years. 
 
Got the grinding attachment and sausage stuffer.
 
The grinder I use several times a year.
 
The sausage stuffer, only once and that for the last sausage throwdown.
 
It worked great but I'm just not a sausage kine' o' cat.
 
Onliest sausage's I like to be liking I can't make as good as I can buy.
 
Which would be Hungarian Kolbase, Spanish Chorizo, or Mexican Chorizo.
 
When I get the crave on, I usually go with San Manuel from Edinburgh, TX.
 
The pork is the best commercial I've ever had and it rocks!
 
It rocks indeed.
 
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