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Icefever

Stuffer out again.

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2kg of pork run through the grinder,  following a Pork & leek recipe by Scott Rea on Youtube and finished up with these sausages along with 4 small block of sausage meat to be used in sausage rolls.

They are big bangers, will only need 2 at a time....must use a smaller tube next time.

 

IMG_20200105_125201751.thumb.jpg.41148071a00412abcb4bd927d931e9e1.jpg

 

Ice.

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Great job. I gotta ask. How big is your kitchen? Me and the wife have talked about doing more things but we only have a small kitchen. 

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4 hours ago, Simon said:

Great job. I gotta ask. How big is your kitchen?

Not big by some folks...10 feet sq......within the work tops.

Ice.

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11 hours ago, Icefever said:

Not big by some folks...10 feet sq......within the work tops.

Ice.

Might have a new year’s resolution of rearranging my kitchen so I have space for a few more bits. Once I’ve got the bacon right I might move on to sausages. 

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2 hours ago, Simon said:

rearranging my kitchen so I have space for a few more bits.

We don't keep all our bits of kit in the kitchen on hand, kit like grinder, stuffer all get stored in our box room. Only Rosemary's magimix, along with toaster & kettle are out on the worktops.

I maybe brewing in the kitchen if it's too cold out in the garage later on this month ??......😂

 

Ice.

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I want to brew in the kitchen as garage is cold and  i have had mdf shelves all mildew up too, which is a real pain, i cannot do anything until I get new shelves put in. Lindsey has banned brewing in kitchen because it smells to much and makes other things smell , out kitchen is open plan to the dining room and lounge.

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Short video of the mixing of a batch of pork having a go at a Scott Rea recipe.

 

Ice.

 

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Nice video Ice! Didn’t fancy doing a voice over? 
I noticed you ground it twice? Are you using the machine to stuff the skins?
I would of thought one grind, mix meat and leeks together then second grind as stuffing the skins, just a thought.

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13 hours ago, Smokin Monkey said:

Nice video Ice! Didn’t fancy doing a voice over? 

Cheers Steve...I did intend to add a music track and forgot until later after the upload.  Not ready yet for a voice over, what to get the video side under my belt, still not happy with the DSLR setup. Thought the ISO was ok for indoor but still not 100%.....still working on that. Rosemary had the Panasonic Vid cam and done a far better than the DSLR,  got a bit of a wobble on but was ok.

 

13 hours ago, Smokin Monkey said:

I noticed you ground it twice? Are you using the machine to stuff the skins?
I would of thought one grind, mix meat and leeks together then second grind as stuffing the skins, just a thought.

You can get away with one grind but doing a 2nd just takes it to the next level, if you watch the Scott Rea vid he does grind twice....at 12.30.

 

 I don't use the mincer to stuff, we have a stuffer also. A lot of guys who make sausages use separate bits of kit,  they say a grinder is not that good using it as a stuffer.
I found that out with the first grinder we bought, it was sold has a grinder/stuffer.....it was crap. 

 

Ice.

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Ice, I have bought a sausage stuffer attachment to fit onto my kitchen aid via the meat grinder I have.  My next journey in sausages

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Unfortunately this laptop from work has youtube banned now so all videos posted via youtube here, can not be seem. Boo!

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Watching with interest to see how you get on. Sausages seem to be my achilles heal with the exception of Hogs pudding. I never seem to get the mix right to form a pleasant texture.

Cheers n Gone Nick

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Big learning curve though I noticed Ice does double grind...

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What's your first sausage going to be?

Passing it through the 2nd time is I think all down to that person?? do you want a thicker grind? or a slightly smaller one, it's all down to mouthfeel when eating.

Also, I grind the meat, then add whatever seasoning/spices so they blend better, that's my way.

I'm having a go at the bacon sausage that @sotv suggested... today or on the morrow...and that will go through twice.

Watching with interest.

 

Ice.

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Do you add water ice? A butcher told me that was the secret to get the water and fat emulsion

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47 minutes ago, Mick said:

Do you add water ice? A butcher told me that was the secret to get the water and fat emulsion

A small amount of cold water....then get your hands in and mix it well...after 5 or 10 mins you can see the mixture starting to emulsify, and it gets sticky.

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1 hour ago, Icefever said:

A small amount of cold water....then get your hands in and mix it well...after 5 or 10 mins you can see the mixture starting to emulsify, and it gets sticky.

Ah great 👍

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I am going to use kitchen aid grinder then mix for min in the metal bowl on the mixer. I will chill the bowl first in the fridge.  Pork shoulder will go into freezer for 20 mins before grinding. Probably next week or 2 once the freezer is a little emptier

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Ice what  skins do you use for the sausages? I can not see the you tube on my laptop unfortunately,

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I have ordered some, time to bite the bullet and get on with it

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