Monday, January 9, 2012

Weston Heavy Duty #8 575 Watt Meat Grinder

!±8± Weston Heavy Duty #8 575 Watt Meat Grinder

Brand : Weston | Rate :

| Price : $121.77
Post Date : Jan 09, 2012 20:34:43 | Usually ships in 3-4 business days

Weston Heavy Duty #8 575 Watt Meat Grinder

Weston Heavy Duty #8 Meat Grinder (575 Watt) pours on the grinding power so you don't have to... grinds 3 - 4 lbs. per minute! No more hand cranking agony! After a grueling hunting season, why turn over your dearly-won venison to some outside outfit? Do it yourself and get it exactly the way you like it... and without wrecking your arm! This well-muscled Weston Heavy Duty #8 Meat Grinder packs a menacing 575-watt motor that powers through grinding jobs like like nobody's business to make quick work of all your meat processing. With an output speed of 3-4 lbs per minute, you can grind through all your meat in no time. And the compact design stores easily and keeps your counter top free of clutter. Built in circuit breaker and thermostat prevents motor overheating and burnout too. Details: Powerful 575 watt, 1/2 hp. motor; 2 1/4 dia. #8 head opening grinds 2-3 lbs. of meat per minute; Forward and reverse function prevents clogging; 3 stainless steel grinding plates included for fine, medium and coarse grinding; Extra-large and deep tray for lots of capacity; Quick-detach head converts into a sausage stuffer with 20 mm stuffing funnel and sausage spacer... perfect sausage every time; Kebbe maker attachment included; Comes with a ring nut loosening wrench and replacement auger driver; Stamper also stores your accessories; Accommodate all of your processing needs with separately sold accessories including: Cookie Maker, Shredder / Slicer, Tomato Strainer / Juicer and Pas

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Thursday, January 5, 2012

Weston Products Llc 33-0201-W Weston #8 Heavy-Duty Electric Meat Grinder & Sausage Stuffer

!±8± Weston Products Llc 33-0201-W Weston #8 Heavy-Duty Electric Meat Grinder & Sausage Stuffer

Brand : Weston Products Llc | Rate :

| Price :
Post Date : Jan 05, 2012 05:19:26 | Usually ships in 1-2 business days

Weston Products Llc 33-0201-W Weston #8 Heavy-Duty Electric Meat Grinder & Sausage Stuffer

Weston Meat Grinders are heavy duty machines built for home meat processing. A meat grinder is the ultimate tool among home butcher supplies - Process your own deer, wild game, and other meats for sausage making, burgers, and more! This versatile electric grinder doubles as a sausage stuffer and features a compact design for easy storage. Its powerful 575 watt motor is ideal for grinding any wild game or domestic meat.

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Monday, December 19, 2011

How to Make Homemade Sausage With a Meat Grinder

!±8± How to Make Homemade Sausage With a Meat Grinder

Making homemade sausage is not as daunting and difficult as it may sound. Sausage is really just a mixture of ground meat, fat, salt, pepper, other spices, herbs, onions, peppers or other diced foods. Have you ground your own hamburger meat? If so, making homemade sausage is just a few easy steps before grinding the meat.

The best sausage balances the ratio of meat, fat and spices. Store bought sausage can contain up to 50% fat, however, you can reduce the fat amount to 25% to 35%, if desired, and still produce great tasting sausage. Sausage fat below 20% is not recommended as a certain amount of fat is needed to impart good flavor and help bind the meat links together.

Equipment Needed

A meat grinder. If desired, a sausage stuffer and sausage casings. You do not have to use a sausage stuffer if making patties, however if making links, a sausage stuffer aids in producing well formed, tight links. Sharp knives Large bowls

Sausage Preparation

Put your meat in the freezer for up to 1-2 hours to get the meat very cold. Sausage is typically made with pork meat, but lamb, beef or wild game can also be used. Cut your meat and fat into 1 1/4 to 1 1/2 inch slices. Put the slices into a bowl surrounded with ice to keep the meat cold. After cutting all the meat, mix the meat, fat and your desired spices together. Put the meat mixture back in the freezer for up to 30 minutes. Grind the meat mixture in your meat grinder. Use a medium to coarse grinding plate. If making sausage patties, form the ground meat into the patties and refrigerate before use. If making links, place a casing onto the sausage stuffer's tube. Leave a tail of at least 6 inches off the end of the tube for tieing off later. Let the sausage come out of the sausage stuffer in one long coil, you will make the actual links after you have extruded all of the meat. Make the links. With two hands, pinch off what will become two links and tightly spin the casing at both ends. Work the links until they are pretty tight. Tie off the excess 6 inches of casing that you previously allowed for. Refrigerate the links until you are ready to cook and eat.