QUESTION: How do you handle the leftover mince in the stuffer???
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As the title say, what do you guys do with the left over mince?
I normally keep a small batch for pH testing purposes and try to hand stuff the rest in the casing but I am sure that there might be a less labor intensive way to handle this problem? (I HATE wasting stuff!!)
Can you just take it, bag it and freeze it to combine with the next batch OR is it not possible to do that especially if you mix in ECA and or fermenting cultures like Bactoferm LHP etc…)
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Dr_Pain on last edited by
Dr_Pain Fry it up for a taste test or a burger.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Dr_Pain on last edited by
Dr_Pain Test batch
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Dr_Pain on last edited by
Dr_Pain Got to agree with everyone, if appropriate, a test patty, with boudin I make boudin balls.
For most sausages, I keep some unstuffed to use either as pan sausage or as an ingredient in some other item; for example - Italian sausage, I keep some unstuffed for meatballs or some type of stuffed pasta.
There have been post there people just put white bread on top and pushed it out using that.
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I agree with “test batches” for:
- a little taste and adjust seasoning,
- to test pH
- or simply to eat (like boudin)
… but my issue is the amount of mince I have left in the horn and in the stuffer is more like 1-1.5 cup (all depending on the size of the horn). A sample in my world is 1/4 or less. I don’t want to waste all that goof product. ALSO can’t really do a taste test with stuff that needs to ferment or cure
Chef your suggestion of the white bread is an interesting one (although still a waste) but best suggestion so far.
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Small meatloaf pan and cook like meatloaf is something that you could do.
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Dr_Pain Always make patties out of it. It usually gives me a good idea of how much I am going to like, or dislike the finished product. It isn’t always exactly 100% because it is a patty vs a sausage of some sort but it is close and I really enjoy it.
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Make a patty to see how it’s gonna taste, fresh pan sausage is one of my favorites with a fried egg, or just on plain white bread.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
I agree a test patty is always a good idea, but ideally it should not be after you have stuffed all your casings, which is where you have the tailings in the stuffer tub.
For a long time I have thought about how can you get the last of the meat out of the transition point of the tub and the funnel.
Here is what I did the last time I made fresh sausage after all the meat was pressed out of the tub. I backed the piston out and laid a piece of plastic film across the bottom of the stuffer tub for a barrier. Then I filled the tub with a couple of cups of left over cooked rice and ran the piston down and continued filling the casing with the last of the meat.
It worked, but you have to watch for when plastic and rice start to come out the funnel end.
More trouble than its worth? You decide. -
Yeah, it is too late to do anything but I often want to know if some odd experiment I am trying has worked or not. I hate to tell people here about it and then it comes out of the smoker terrible!
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Dr_Pain i agree with the other posts “pattie”
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Dr_Pain i use my jerky shooter which is basically an oversized caulk gun made for ground meat formed jerky. Depending on what im making i will use a tube for bratwurst or a tube for summer sausage.
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processhead said in QUESTION: How do you handle the leftover mince in the stuffer???:
Here is what I did the last time I made fresh sausage after all the meat was pressed out of the tub. I backed the piston out and laid a piece of plastic film across the bottom of the stuffer tub for a barrier. Then I filled the tub with a couple of cups of left over cooked rice and ran the piston down and continued filling the casing with the last of the meat.
It worked, but you have to watch for when plastic and rice start to come out the funnel end.
More trouble than its worth? You decide.Very interesting suggestion!!
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twilliams said in QUESTION: How do you handle the leftover mince in the stuffer???:
Dr_Pain i use my jerky shooter which is basically an oversized caulk gun made for ground meat formed jerky. Depending on what im making i will use a tube for bratwurst or a tube for summer sausage.
Now that is an interesting idea but then again you have mince in the tube (definitely not as much waste though)
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Dr_Pain on last edited by
Dr_Pain Use stale bread or the ends that many people don’t eat. Could also use a foam sponge for that matter.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Dr_Pain on last edited by
Dr_Pain Take the horn off stuffer with casing still attached and push it into casing with appropriate sized dowel.
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I went to the hardware store, horn in hand, and bought a wooden dowel the exact size of it and now no more waste.
