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Home Made Sausage, Cured, and Smoked Meats

Lizard23

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I have the kitchen aid. We were gifted it for our wedding i think... it works, but dont waste your money.

their pasta roller attachments on the other hand, are very good IMO.
 

Piobaire

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Yup, <3 my pasta rollers. Made spaghetti just last Saturday for fresh pesto.
 

otc

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I have the kitchen aid. We were gifted it for our wedding i think... it works, but dont waste your money.
The white one or the stainless one? The white one is garbage unless you replace the blades/plates (in which case it becomes "ok").

The newly designed stainless one is basically just a standard grinder of the same basic design that's been in use for a century. I believe it even takes #8 grinder plates and blades (but I could be wrong on the size).

As long as you have one of the "big boy" kitchenaids, you are looking at a .6 to .8 hp motor power (not sure how it gets geared down, but it doesn't have to run through the mixing-paddle planetary gear).

The biggest downside is that if you have a big lift bowl mixer, the whole thing ends up really high in the air. If you are short, you probably can't even see into the input tube and the output ends up way above your bowl.

If making sausage, it is more important to get a dedicated stuffer. Trying to stuff with a grinder attachment is bad bad bad.
 

Lizard23

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The white one or the stainless one? The white one is garbage unless you replace the blades/plates (in which case it becomes "ok").

The newly designed stainless one is basically just a standard grinder of the same basic design that's been in use for a century. I believe it even takes #8 grinder plates and blades (but I could be wrong on the size).

As long as you have one of the "big boy" kitchenaids, you are looking at a .6 to .8 hp motor power (not sure how it gets geared down, but it doesn't have to run through the mixing-paddle planetary gear).

The biggest downside is that if you have a big lift bowl mixer, the whole thing ends up really high in the air. If you are short, you probably can't even see into the input tube and the output ends up way above your bowl.

If making sausage, it is more important to get a dedicated stuffer. Trying to stuff with a grinder attachment is bad bad bad.
Hmmm. i have the white plastic one with metal components inside as well as the big professional series kitchen aid (bowl lifts/lowers).

maybe I just need to upgrade to the newer all stainless.
 

otc

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I feel about 3X as manly when using a hand crank meat grinder.
 

Lizard23

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I feel manly hand chopping for tartare and, on occasion, a burger.
 

Piobaire

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Agreed with @otc that a dedicated stuffer is the only way to go. Also, I'm here to tell you that collagen casing is almost as good as intestine but 100x easier to use. I would only bother with intestine for something really special, like with foie gras or something.
 

Omega Male

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Going to smoke this tri-tip to 130° then give it a quick reverse sear on the grill.

8C5D71E6-29AD-4D5B-B8F2-58E8339F4939.jpeg
 

Piobaire

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That's beyond an awesome smoker.
 

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