Snack Stick Meat Getting Mushy While Stuffing

[goslats]

We are using Kitchen Aid attachments for grinding and stuffing. I was suprised at the way the grinder actually ground the meat and it looked better than the local butcher (ok at least as good). When it came to stuffing, the first two links were just right, you could see the lean and fat separately with a nice texture. After that it was all one homogenous look. Kind of like a hot dog. The meat never got wam, and I tried different speed settings. Any help and ideas would be much appreciated. Thanks!

[DiggingDogFarm]

You really should consider a good dedicated stuffer.
The KA is a notoriously bad stuffing machine.

You won't suffer with a stuffer!!!


~Martin

[goslats]

After ginding real nice I thought maybe the stuffer would work as well. Thought maybe it was technique. I had the meat still frosted when grinding would it work better if the meat was frosted again before stuffing? Thanks

[tommix]

Keeping the meat very, very cold would help but I think that most folks on this forum would agree that a grinder is for grinding and a stuffer is for stuffing. I have to agree with Martin.

[goslats]

Any suggestions as to a good stuffer for occassional home use for 5-10 lbs at time?

[DiggingDogFarm]

The Grizzly or Northern 5 lb. stuffer.


~Martin