I don't think that I'll be making stuff like procuitto but I did buy a meat grinder and sausage stuffer for my KA.
To what others have said, I'll add that for me, the KA grinder attachment is just okay for grinding small quantities of meat, carefully prepared. But it got me started for not a lot of dough. A couple of tips that worked for me: cube the frosty-cold meat on the smallish side; and clear the blade of sinew frequently. Both will help you get a clean grind, instead of meat mush.
I found stuffing tubes to be pretty much useless, so I bought modestly priced vertical stuffer. The $125 price tag was worth the frustation saved.
Do y'all recommend Ruhlman and Polcyn for the sausage recipes or would you recommend another book for sausage?
That's the book I started with and recommend it highly as a first book. I also have Great Sausage Recipes and Meat Curing
by Rytek Kutas and The Art of Making Fermented Sausages
by Stanley and Adam Marianski.
The Kutas book is encyclopaedic. In addition to a mountain of recipes, it covers basic-to-advanced sausage making topics, including the commercial/business end of things. If you make sausage 5 pounds at a time like I do, you'll need to scale the recipes down. The Marianski book is also excellent. Charcuterie
is a good introduction to fermented sausages and if you like making (and eating) them, The Art of Making Fermented Sausages
will guide you farther down that road with detailed information about various bacterial cultures, incubation and curing times, and of course, recipes. I'll never go back to the Charcuterie
summer sausage recipe, having tasted the real deal, fermented style.Charcuterie
should keep you busy for a while, though.
Edited by PetersCreek, 08 July 2011 - 03:08 PM.