a very unpleasant experience.

Talk about anything here as long as it is not against the rules.
Post Reply
mking5
Beginner
Beginner
Posts: 11
Joined: Sun Apr 17, 2011 17:18
Location: pennsylvania

a very unpleasant experience.

Post by mking5 » Thu Apr 21, 2011 19:31

Last night I spent about an hour stuffing 10 pounds of sausage into very small breakfast size collagen casings using my LEM #5 grinder. I will never do this again until I purchase a stuffer. I got the job done but it was a painful experience. And those collagen casings..... never again. Has anyone else ever had a similar experience? Any thoughts from anyone?
User avatar
JerBear
Passionate
Passionate
Posts: 407
Joined: Fri Apr 22, 2011 05:01
Location: San Diego, CA
Contact:

Post by JerBear » Fri Apr 22, 2011 05:09

Purchasing a dedicated stuffer has made a HUGE difference. I was using the Kitchen Aid grinder / stuffer attachment it was a headache doing the stuffing. I've only used natural casings to date. What was the problem with the collagen?
steelchef
Passionate
Passionate
Posts: 282
Joined: Mon Nov 15, 2010 02:06
Location: Fort St John, British Columbia

Re: a very unpleasant experience.

Post by steelchef » Fri Apr 22, 2011 07:18

mking5 wrote: Has anyone else ever had a similar experience? Any thoughts from anyone?
Hey there Mr King! You are in good company.
Many, if not most of us have gone through that ordeal with the grinder/stuffer, myself included. I did have advice against it but money was a concern. Since it was a new venture, the better half would not stand for both a grinder and a stuffer. Eventually, I managed to convince her that it was a worthwhile investment.

Without making any assumptions about your financial situation, there are many lessons to be learned on this site about equipment and how to make a dollar stretch.

Natural casings are essential for fresh sausage. Collagen, although technically edible is :cry:

Stay in touch bud and I strongly adise you to spend as much time as possible, reading all you can on this site. To me, it was like entering university with a grade ten education. Overwhelming doesn't quite cover it. Over a period of time, with much back tracking and numerous questions, I have finally achieved a level of competance and confidence that helps in any situation.

Always remember; there are no stupid questions, only stupid answers.
Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks.
mking5
Beginner
Beginner
Posts: 11
Joined: Sun Apr 17, 2011 17:18
Location: pennsylvania

Post by mking5 » Fri Apr 22, 2011 15:13

Thanks for all of the info. Very helpful. JerBear, the problem I had with the collagen casings was that I couldn't twist it into links.
mking5
Beginner
Beginner
Posts: 11
Joined: Sun Apr 17, 2011 17:18
Location: pennsylvania

Post by mking5 » Fri Apr 22, 2011 15:22

I also noticed when I finished stuffing the casings and disassembled the grinder for cleaning that there was some greyish colored mush where the auger housing attaches to the main grinder motor. I'm guessing this was just some meat that squished out of the grinder housing? Anyone ever experience this?
User avatar
JerBear
Passionate
Passionate
Posts: 407
Joined: Fri Apr 22, 2011 05:01
Location: San Diego, CA
Contact:

Post by JerBear » Fri Apr 22, 2011 17:06

I had the same issue and think that it's a combination of mushed meat, fat and grease. My grinder came with some grease that I'm supposed to reapply to the O-ring between cleaning and reassembling. I'd check with LEM and see if there's a lubricant you should be using back there.
mking5
Beginner
Beginner
Posts: 11
Joined: Sun Apr 17, 2011 17:18
Location: pennsylvania

Post by mking5 » Fri Apr 22, 2011 17:43

thanks JeBrear
User avatar
JerBear
Passionate
Passionate
Posts: 407
Joined: Fri Apr 22, 2011 05:01
Location: San Diego, CA
Contact:

Post by JerBear » Sat Apr 23, 2011 19:14

mking5 wrote:...the problem I had with the collagen casings was that I couldn't twist it into links.
Indeed, that is the problem I hear most often with collagen casings, they have no give. The trick is supposed to be under-stuffing then bringing them up to a full sausage through linking. Sounds like a tricky proposition.
Palace hill
Beginner
Beginner
Posts: 16
Joined: Thu Jan 06, 2011 23:57
Location: Oil City, Pa.

Post by Palace hill » Sun Apr 24, 2011 13:36

Greetings Mking!

Yes, I'm sure most of us have had that problem at the start. My frustration after two batches of hot smoked kielbasa led me to my purchasing a 15 lb. vertical stuffer from Nothern tool.
My wife and I stuffed with it last weekend and it was a dream. What a difference! When the time comes and you are able to purchase some kind of a stuffer, you'll be pleased with your advancement.
Chuckwagon recommended a vertical and that's what I got.
Yes, Steelchef is right, This place is a wealth of knowledge I'm learning and so will you.
Before you know it, you'll be the sausage king of the neighborhood.

Happy Easter all,
Palace Hill
steelchef
Passionate
Passionate
Posts: 282
Joined: Mon Nov 15, 2010 02:06
Location: Fort St John, British Columbia

Post by steelchef » Sun Apr 24, 2011 16:12

mking5 wrote:I also noticed when I finished stuffing the casings and disassembled the grinder for cleaning that there was some greyish colored mush where the auger housing attaches to the main grinder motor. I'm guessing this was just some meat that squished out of the grinder housing? Anyone ever experience this?
I had a similar experience with my Kitchenaid. I noticed black spots in the grindings and immediately called the Kitchenaid hotline. Let me be emphatic: Do not ever waste your time in that regard. After 24 minutes on hold, the call was dropped.
The butcher told me that some, food safe lubricants are gray and combined with grindings can turn black. He assured me that all was safe, (probably.) :shock:

Any other observations, experiences or comments on this subject are invited.
Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks.
mking5
Beginner
Beginner
Posts: 11
Joined: Sun Apr 17, 2011 17:18
Location: pennsylvania

Post by mking5 » Tue Apr 26, 2011 20:54

I also emailed LEM to ask them what was going on and have not heard anything yet. Whatever happened to customer service? :sad:
User avatar
JerBear
Passionate
Passionate
Posts: 407
Joined: Fri Apr 22, 2011 05:01
Location: San Diego, CA
Contact:

Post by JerBear » Tue Apr 26, 2011 21:00

I've never purchased from them but they alwasy been very helpful over the phone. I'd pick up the phone and call them if you can.
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Wed Apr 27, 2011 03:57

mking wrote:
I also emailed LEM to ask them what was going on and have not heard anything yet. Whatever happened to customer service?
Great idea, mking! Let's see what happens! :lol:

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Tue May 24, 2011 01:30

I know that I am late posting to this subject but two items come to mind. First tallow and lard were used as lubricants long before petrolem. The gray or black that we get in a grinder is probably iron dust. The other was the handling of the casings with stuffing tube on a grinder. I believe that two people make stuffing with the grinder work more smoothly and you need the patience of a surgeon to fill a casing with water and slide it onto the stuffing tube. I was able to do this on my first attempt but as a child one of my hobbies was untangling string and winding it into balls.
Ross- tightwad home cook
Post Reply