New toy

[viper125]

Wife ordered me a small grinder  and got it today. It's a 3 SPEED TURBOFORCE 3000 SERIES◄► 3.4 HP RATING◄► ELECTRIC MEAT GRINDER. Never heard of them till I was reading about making dog food and grinding bones. I was looking for some thing small and easier to clean,instead of cleaning the big one for small batches. Seem like a very nice 2 speed with reverse grinder. Its a #12 so it grinds a lot of meat fast. I was really surprised this time. I ground 3 lb. of chicken so quick I really cant tell you how long. Dropped whole breasts right in except for two and split them in half. Think i'll like this toy.

[Tater]

I've got one of those!  I need to wear hearing protection when I use it.  Sounds like a jet taking off but man does it do some grinding.

[NePaSmoKer]

Congrats

now grind some meat for sausage  ;D

[viper125]

Well it may get loud later but now it dont seem any more then the others I ran. Thanks Nepa! Sure will!

[mikecorn.1]

PIC? 


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[viper125]

Ok well in the morning i'll give it a shot.

[mikecorn.1]

RISE AND SHINE!!!


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[viper125]

LOL OK! Well I do move pretty slow in the morning. Love to just take it easy and enjoy my coffee and the sunrise! But got some pics for you. Nice grinder but mostly cast aluminium. The stuffer as on others doesn't work that great. But I have the enterprise for that!









These were ground and stuffed on it. Chicken Cordon Bleu My Way!

[viper125]

Well smoked 3 hours in hickory and ramped to 180 after hanging 1 hour at 130 with no smoke to dry. Tastes really good! Wife loves them so cooled and peeled casings off and put in fridge. Not use to the color but guess you could add food coloring. May cut back on cheese next time. Wife says no.

[hybridcx]

nice looking sticks, chicken even...

and the grinder looks like it can do work..

[squirtthecat]

I'm liking the chicken stick idea...

[mikecorn.1]

Those look good.


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[SouthernSmoked]

Mighty Fine Indeed!!! Nice Sticks!

[viper125]

Well seems every one likes them so figured Id post in case you want to try as I get so many recipes from here. The only real spices I used was Jan's Rub! But with that you don't need any more.

Viper's version- Cordon Bleu bacon sticks


3lbs. Boneless Skinless Thighs
8 oz. Swiss Cheese 1/8"- 1/4 thick chunks( I use thick sliced and cut
into 1/8 inches strips then across the other way.)
8 oz. Diced Ham 1/8-1/4 " chunks (cut same as swiss)
6 slices Bacon cut to 1/8-1/4" chunks fried and crisped then cooled.
1/3 Cup Italian Bread Crumbs
1/3 Cup Graded Parmesan Cheese
1/2 Cup Jan's Rub (of coarse)
5/8 tsp of cure #1
1/4 cup real cold water.

Mix spices,bread crumbs and Parmesan Cheese with chunked chicken and

grind and freeze 1 hr, grind again.

Dice up swiss, ham and Bacon about 1/8-1/4 inch and add to ground

meat. Be sure to fry bacon and cool . Mix cure with with 1/4 cup water and add. fold in by hand until

well mixed.

If you want to use this for a fresh sausage Fry and eat as is.
Freeze if keeping for more then a couple days.

Stuff into 17-18mm casings.
Preheat smoker to 130 Degrees. Than put sticks in trays or hang.

130degree for 1 1/2 hours (without smoke)
140degree for 1 hours (with smoke)
150degree for 1 hours (with smoke)
160degree for 1 hours (with smoke)
170degree (without smoke until IT reaches 165)

Remove and throw in Ice water. Then peel casings if necessary.I used non editable collagen.
Vacume seal and freeze if keeping more then couple days.

[steve-o]

Looks Great! The stuffer and the sticks. Good idea with the recipe too!