Advice on equipment for a beginner

[GusRobin]

Thought I would take a plunge into the world of sausage making. I am interested in making Polish Kielbasa, Italian sausage, maybe some hot dogs. I don't anticipate a large volume so I am not interested in spending a lot of $$ on equipment. I was thinking of an inexpensive electric grinder/stuffer. I have seen them in the $86 - $120 range. Opinions on if this is the right way to go. Or should I buy a manual grinder and manual stuffer? Again I don't expect a large amount of volume and would like to keep the expenses down. Something that would last at least a couple of years at a low volume rate.
Thanks

[stinger]

If you want to keep it simple just buy a manual 5lb stuffer and get your meat already ground. I use the wifes kitchen aid to mix up everything.

[ArnieM]

Hi Gus,

I can understand that you don't want to spend a lot of money, but don't waste your money either.  I think most of us (you'll get some opinions) think that a grinder/stuffer is pretty close to worthless; grinders don't stuff.  If you have a KA stand mixer with grinder, it works OK for low volume.  The stuffer attachment is useless.  Really, this should be more fun than work  ;D

I got a pair; 5 pound grinder and stuffer from LEM.  About $225 for both.  But, they WORK.

Also, as stinger said, you can get ground meat.  You can season it up and make sauces or patties.  You don't really have to fill casings.  Maybe try that for a while (yeah, no hot dogs), see how you like it and then get a stuffer.

Ease into it.  As far as I'm concerned, there's nothing like homemade stuff - you know what's in there. 

If you'd like any ref's on what I use I'd be happy to send you something.  I'm also a pretty light duty stuffer.

[GusRobin]

Thanks Arnie- yes please send me the references.

[Tenpoint5]

I completely agree with what Arnie said only I would suggest the Grizzly Stuffer in the 5#. Only because of the cost savings since you are going to stay in the part time sausage making business.

[ArnieM]

Gus,

This is the grinder I use and where I got it:  http://www.meatprocessingproducts.com/lem822.html

Using coupon code mpp2010 takes $10 off at checkout.

I've had no problems at all with the grinder.  Cut your (real cold and stiff) meat into strips and the grinder pretty much just sucks 'em in.

I also got my LEM 5 pound vertical stuffer from MPP - http://www.meatprocessingproducts.com/lem606.html .  I went with it because of the metal gears vs plastic in most of the others, but it does cost more.

You should also check out this place:  http://www.spicenslice.com/  They sell seasoning packs; no stuffing required.  The salami I did went real quick. 

[NePaSmoKer]

Here is what i would get if i was just starting. Like stated you can buy good pre ground beef and pork.

1. 5 pound LEM stuffer
2. Cure #1. Always need extra
3. Pre made stick, bologna, sausage mix. Cabelas, PS Seasoning, LEM or Sausage Maker. Most have cure pack with it.
4. collagen casings 19mm to 32mm and synthetic sausage/bologna.

[smokeNcanuck]

I recently purchased the LEM 5# "kit" from Meat Processing.  I am really happy with it.
The stuffer has metal gears, and the kit has almost everything you will need.  The book that comes
in the kit is also a good read with lots of good recipes.  I also purchased a KA grinder that I just
used this past weekend.  I thought it worked very well, but up to this weekend have bought all
of my meat pre ground.  Unless you are going to process you own game it's easier to just buy
pre ground IMO.

[ArnieM]

Well Gus, looks like we're trying to drag you into the deep end  ;)

There's nothing wrong with buying pre-ground meat as sNc said.  A decent butcher can grind it into the texture you want.  But, somehow, there's nothing like buying a hunk of meat and grinding it the way you want.

A couple of comments - from NepaS for a start.

(2) Yes, it's always good to have cure #1 (sodium nitrite) around.  But, you don't need it for 'fresh' sausage - the kind you make and cook/fridge/freeze.  It's generally used when smoking at lower temps or for my bacon cure.

(4) Casings.  I prefer pork but the collagen is a heck of a lot easier to work with.  Experiment.  But, you don't have to stuff right away.

sNc - I didn't get the kit because I already had the book and most of the other 'stuff'.

There is certainly a wealth of info online.  But I'd recommend a couple of books.  Good to read while - whatever.

Charcuterie by Michael Ruhlman, et al, Salting, Smoking and Curing

Great Sausage Recipes and Meat Curing by Rytek Kutas

Both are loaded with information for curing anything and smoking.

Enjoy.

[smokeNcanuck]

sNc - I didn't get the kit because I already had the book and most of the other 'stuff'.

Thats cool Arnie, I was starting with nothing and just thought it was a good deal.  I have read thru Rytek's book
and really need to buy a copy.  I have yet to read Charcuterie but really want to get my hands on a copy.