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Meat Grinder Uses

Stone

By Stone
in Cooking

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Stone

Stone

Posted
Posted

Due to a fortuitous Ebay screw up, I find myself with a hand crank meat grinder (Eastmen #10), and a sausage stuffer that looks like a proctologist's dream. It's supposed to rain all weekend. What should I do with my new toys?

Stone

Stone

Posted
  • Topic Starter
Posted
Make *small* batches of sausage. Those hand cranks can get pretty tiresome very quickly.

I was hoping for a recipe.

mamster

mamster

Posted
Posted

PM, heck! Grind some pork shoulder and mix with garlic, lime juice, chiles, and fish sauce to taste, then stuff into pork casings. I'm working on an article about this, but don't expect it too soon--it's something of an epic.

Matthew Amster-Burton, aka "mamster"

Author, Hungry Monkey, coming in May

Stone

Stone

Posted
  • Topic Starter
Posted
PM, heck!  Grind some pork shoulder and mix with garlic, lime juice, chiles, and fish sauce to taste, then stuff into pork casings.  I'm working on an article about this, but don't expect it too soon--it's something of an epic.

I'm willing to test a recipe or two for you.

Lurie -- there's a grewsome meat grinder incident on www.rotten.com. But I warn you all -- it's really, really disturbing.

Mottmott

Mottmott

Posted
Posted

If you're getting out the grill, make the best hamburgers of your life by grinding the meat yourself on the coarser setting.

"Half of cooking is thinking about cooking." ---Michael Roberts

pixelchef

pixelchef

Posted
Posted

Here's a great recipe for Breakfast Sausage, Stone:

Breakfast Sausage Recipe

PORK, boned ..........................................1 lb

SALT, pickling (non iodized)................. 1 tsp

PEPPER, ground ......................................1/4 tsp

SAGE, rubbed.............................................1/2 tsp

GINGER.........................................................1/8 tsp

NUTMEG.......................................................1/4 tsp

THYME...........................................................1/4 tsp

PAPRIKA........................................................1/4 tsp

WATER..........................................................2 oz

Grind pork through a 3/16" plate.

Mix all other ingredients in bowl and then mix into ground meat.

Chill in freezer for 30 min.

Grind through 1/4" plate.

If you just want bulk sausage, you can form into patties or just store in freezer bags, in freezer.

If you are going to stuff.....

Chill in freezer for 30 min.

Stuff into sheep casings.

This is no more difficult than it sounds if you know a few tricks. Just rinse about 3 feet of sheep casings in cold water and after finding the hole in one end, feed this onto the stuffing tube. Just keep sliding it on the tube until you reach the end. Tie a knot at the end and start stuffing. It is a lot easier with a helper to either keep the stuffer full or to do the stuffing.

When the 3 ft casing is full, lay it out on a counter and smooth it out with the hands to a uniform thickness. About 3" from one end, pinch the casing and give the link a full twist. Pinch again about 3" from the first link and twist in the opposite direction. Continue in this manner to the end, always twisting the current link in the opposite direction from the previous.

I always put the meat back into the freezer while linking just to keep it cold. Once the process is learned, you can stuff the whole batch and link them all at one time.

Hang the stuffed sausage in a cool place to dry to the touch, approximately 30 minutes.

Refrigerate or freeze immediately after drying.

You now have your own home made sausage. All the fresh sausages are made in the same manner.

Kim WB

Kim WB

Posted
Posted

No recipes, no suggestions..but you do create the most interesting titles and subject lines, Stone! :raz:

elyse

elyse

Posted
Posted
Lurie -- there's a grewsome meat grinder incident on www.rotten.com.  But I warn you all -- it's really, really disturbing.

Is there anything on rotten.com that ISN'T really disturbing?

elyse

elyse

Posted
Posted
Go get a whole lot of trimmings from a local butcher and make your own hamburger meat. Vive la differance.

There are a couple of threads on this.

Stone

Stone

Posted
  • Topic Starter
Posted

(I am a little disappointed that there haven't been any Scott and Laci Peterson jokes.)

jhlurie

jhlurie

Posted
Posted
(I am a little disappointed that there haven't been any Scott and Laci Peterson jokes.)

Only if we were talking seafood.

(even I'm disgusted at that one...)

Jon Lurie, aka "jhlurie"

  • 4 years later...
alwang

alwang

Posted
Posted

So, my girlfriend just got me a Waring Professional meat grinder for my birthday, and I'm eagerly looking forward to making my own sausages and burgers. However, are there any other interesting uses of this thing that I haven't thought of? Any suggestions would be appreciated.

-al

---

al wang

michael_g

michael_g

Posted
Posted
So, my girlfriend just got me a Waring Professional meat grinder for my birthday, and I'm eagerly looking forward to making my own sausages and burgers.  However, are there any other interesting uses of this thing that I haven't thought of?  Any suggestions would be appreciated.

-al

Well, the simple answer is that you can also make pates and terrines.

But what non-meat stuff is it good for? I saw in another thread that someone made falafel with theirs. Using the fine die, you can get a raw paste from a lot of hard vegetables: carrots, beans, potatoes.

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