Looks like I’m going to learn how to make sausage. Walton’s just clipped me for $675 thanks in part to their Summer Sale. A new #22 grinder and 20 lb meat mixer.

I am new here and new to homemade sausage. I have always been a lover of sausage, particularly Breakfast and most German varieties. I have a smoker and several grills and love cooking on those, even in the snow. I’ve had an inch of snow on my smoker before while cooking a brisket. Lately I have been watching lots of YouTube videos on how to make sausage and look forward to learning here and making some righteous meats!

Thanks for the warm welcome, and the advice on getting a stuffer. There are so many out there, I just couldn’t find the right one. It is going to take a little more research.

I bought the #22 grinder yesterday.

I also used to Homebrew. I started with mild bleach solution but eventually started using Star San to sanitize. I know Stae San is a preferred sanitizer for the brewing industry, I was trying to find out if there were specific sanitizers used in the meat industry.

The Walton’s product that Tex_77 suggested is interesting. I wish I knew the manufacturer and could read up on their literature. IRL I am an engineer and find manuals a great source of information.

Tex_77 You are awesome! Thanks.

Should I saute the onions and peppers before adding them to the Supreme Pizza Bratwurst or use raw vegetables?

How do you clean your grinder plate? I made some sausage over the weekend and struggled to quickly get the 3 mm grinder plate clean. I tried several methods to remove the meat pieces stuck in the holes with some success although none of them are what I would call a quick cleanup. Here is what I tried:

• Attempt #1- Run some bread through the grinder. My thought was that the bread would push out the meat and then the bread would easily melt away when the holes were sprayed with water. This was not true. The bread did push the meat out of the holes, but them the bread was lodged in the holes and did not wash away with water.

• Attempt #2 - Use an air compressor to blow out the lodged pieces of bread. This saw limited success but was time consuming with all of the holes on a #22 grinder plate.

• Attempt #3 - This worked the best, but was also the most time consuming. Used a nylon brush pipe cleaner to clean out the holes.

Hoping there is a quicker way to get the small grinder plates cleaned.

Tex_77 You are awesome! Thanks.

I also used to Homebrew. I started with mild bleach solution but eventually started using Star San to sanitize. I know Stae San is a preferred sanitizer for the brewing industry, I was trying to find out if there were specific sanitizers used in the meat industry.

The Walton’s product that Tex_77 suggested is interesting. I wish I knew the manufacturer and could read up on their literature. IRL I am an engineer and find manuals a great source of information.

All of the videos and recipes have a step to Clean & Sanitize your equipment and work area. Walton’s has a video on cleaning, but I cannot find anything sanitizing.

What chemicals are used (bleach, Star San, etc)? What is the process? Are no rinse sanitizers allowed?

I bought the #22 grinder yesterday.

Jonathon Did you ever figure out the root cause of your issue?

Thanks for the warm welcome, and the advice on getting a stuffer. There are so many out there, I just couldn’t find the right one. It is going to take a little more research.

Looks like I’m going to learn how to make sausage. Walton’s just clipped me for $675 thanks in part to their Summer Sale. A new #22 grinder and 20 lb meat mixer.

I am new here and new to homemade sausage. I have always been a lover of sausage, particularly Breakfast and most German varieties. I have a smoker and several grills and love cooking on those, even in the snow. I’ve had an inch of snow on my smoker before while cooking a brisket. Lately I have been watching lots of YouTube videos on how to make sausage and look forward to learning here and making some righteous meats!