www.sausagemaking.org

Hi all,

Total beginner here and in desperate need for some advice. I used my grinder to grind the pork shoulder and belly. Mixed it with rusk and seasoning and water. But when I put the meat back through to stuff the casing it fills it until the (im not sure on terminology) down pipe is empty, but the shaft with the mechanism that pushes the meat through to the nozzle and cases turns but the meat does not come in to casing. Ive wasted 3 or 4 sausages worth of meat. But the the sausages themselves have a burger type of crumbly texture. Can you please tell me, what have I done wrong? Haha

Welcome to the forum. You may have several problems at work here. Did you keep the meat nearly ice cold while you were grinding? How much rusk did you use in relation to the meat? Water amount? We have a beginners guide here that may help:

viewtopic.php?f=13&t=3986

Hi, Are you changing the plate to the one specifically for stuffing?

Phil

The meat grinder has different attachments to add functionality, we now know today, opened the way used for sausage-making. I think, the meat you used wasn’t cold enough. The meat and fat grind much easier when they are frozen enough.
You can also add a cyclone stuffing kit which is a great tool.