I tried a pair just now. Thr first one I fried whole The other I cut rounds and fried They are firm, not losing shape and no liquid oozing out as from a broken emulsion. They are firm but soft, none of the rubbery texture as in bought sausages. Is that a good thing or bad? http://imageshack.com/a/im...

Sausages in smoker http://imageshack.com/a/img922/5936/AcwA9r.jpg After 3 hours of smoke I immersed them in water at 75 C for about 20 minutes. Then cooled them in water chilled with ice. Then I left them in my refrigerator to dry. This is how they look after 3 hours http://imageshack.com/a/img924/1...

This is a picture of my grinder http://imageshack.com/a/img923/3365/GSjb4t.jpg This is the mince after passing through a 3mm plate http://imageshack.com/a/img923/9906/uZ3bhY.jpg This is how it looks after 10 minutes. http://imageshack.com/a/img922/4497/Igaj9F.jpg Unlike a processor this grinder does...

I have just completed a test batch . 500gms beef 300gms pork 100gms trimmed fat All were minced separately in my mincer. I added them one at a time to the wet grinder with about 200gms of crushed ice. The meat was a fine emulsified paste. I stuffed it into lamb casings and have hung them in an old r...

Oh, I should have mentioned that I would be using this grinder only after running the meat through a 3mm plate of my mincer. I do have food processors. But the blades spin too fast and tends to warm up the meat. Plus none of the processor jars have decent capacities Also, with our room temperature o...

Hi, I am in India and I am new to this forum. I have been trying my hand at sausage making for the past 2 years. I have been reading up on the bowl cutter for emulsifying meat. We dont get them here, but, we do have a table top grinder for making batters straight from grain. It does not generate hea...