new stuffer

[funksteruk2]

bought the horizontal one for £139, and over the moon with it

nice bit of kit for anyone looking

[wheels]

Welcome funksteruk2,

In your exuberance, you've omitted to say where you are or what you've bought. We'd love to know.

Phil

[funksteruk2]

oh, is the 3rd one down on the sausage making kits from here.

BEST SELLING SAUSAGE MAKING KIT with horizontal stuffer, I had been using a 1kg little cheap thing so can not wait to use the new one

and Thank you Wheels

[funksteruk2]

in Sunderland the UK btw

[wheels]

Ah, I've got it now. Tell us more about what you made.

Phil

[funksteruk2]

making 2 batches this week undecided what kind yet, I,m thinking Beef, garlic and cracked black pepper and maybe trying the cumberland mix out that I received with the stuffer.

In the past few month Ive made sundried tomato, basil and garlic. Pork and leek, hot links, semi cured chorizo, black puddings, smokey bacon and a fair few more !!!

Facing redundancy at work so may go into this full time as people are waiting for me to make them all the time

[wheels]

Sounds superb. Good luck if you decide to pursue it as a business.

Phil

[funksteruk2]

Ive decided on Cumberland ( the patty I had was lacking so will try it again tomorrow ) and pork, garlic and pepper (this too is lacking in Garlic) and followed len pols recipe, even added more garlic powder. Will try both again tomorrow before I put then in links .............

I use E223, using the micro scales I bought but do you add this to meat content or total weight ?


cheers

Gaz

[wheels]

Doesn't the mix already have sulphite in it?

[funksteruk2]

I only put it in the pork, garlic and black pepper sausage not the cumberland, I used 1.6gms = 2kg meat

[wheels]

I use E223, using the micro scales I bought but do you add this to meat content or total weight ?

The shop website says, "...added at a rate of 0.08% of finished product", so I assume this to be 'total weight'.

HTH

Phil

[funksteruk2]

cheers Phil, added more garlic etc to the pork and black pepper they are nice now.

if I can work out how to post a pic I will tomorrow when I stuff them

[wheels]

The basic principle's here:

viewtopic.php?f=13&t=8025

HTH

[funksteruk2]

cumberand and garlic and cracked black pepper

only half the picture lol

[wheels]

The picture function's a bit temperamental; it's best to resize the picture to 600 - 700px (or around that) before posting.

The sausage looks good though!

Phil