Sausage stuffing plate, would aluminium be OK?

[Larrystein]

Hi, this is my first post on your forum and I would like some advise.

I bought a #8 hand mincer/stuffer for my first try at home grown sausage. The first try came out OK but a bit over minced. The problem I'm having is there is no stuffing/kidney plate with it. I could make one but the only stock I have, that is close to the size needed, is aluminium. I think I read somewhere that pork or indeed most meat and aluminium does not play nicely together.

So, I guess what I need to know is, is aluminium OK just for a stuffing plate or not?

If not, where can I get a size 8 stuffing plate for a reasonable cost?

Thanks in advance.

Larry

[DiggingDogFarm]

I wouldn't use aluminum, it's definitely not a good bearing material and particles will rub off into the meat.

Check eBay or a sausage goods dealers for a kidney plate.


~Martin

[Larrystein]

Yes! I have been looking for over a week now and have contacted several suppliers. Sadly, nobody in the UK seams to supply them separately these days. Some suppliers have size 10 and over kidney plates but no size 8 plates.

I have even considered buying another size 8 mincer, on an auction if I can get it cheap enough, just for a kidney plate. It is looking like that is what I will have to do.

Thanks

Larry

[wheels]

I'm no engineer, so this may be an absolutely stupid suggestion, but why not buy a size #8 plate with the largest size holes you can get. Try it, it may work OK as is, if not cut between the holes (or get someone to cut between the holes) to make what you want.

Weschenfelder do a #8 plate with 16mm holes here:

http://www.weschenfelder.co.uk/content/ ... ncer-plate

HTH

Phil

[Larrystein]

Yes, I had thought of that too. However, high carbon steel I don't have the equipment to cut.
I guess you are right though, I will probably go in that direction if no other option presents.

Thanks

Larry

[DiggingDogFarm]

This guy appears to ship worldwide.

http://www.ebay.com/itm/8-Electric-Manu ... _694wt_956


~Martin

[Wunderdave]

I used to think that my grinder needed a kidney/stuffer plate too, and I was wrong. Even when I got a kidney plate if I wasn't careful (or lucky) I would suffer fat smearing and a loss of texture, which is probably what you're calling "over-mincing"

Get a dedicated stuffer, you can get it for less than $100 and you will not regret it.

[mitchamus]

try stuffing with no plate.

The auger should not come off in the machine, as the pressure of forcing the meat in the opposite direction keeps it moving toward the seat
(remember newton's laws...)

Before I had a dedicated stuffer, I stuffed with no plate and it works great.