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going from whole to ground - tips?

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going from whole to ground - tips?

Post Number:#1  Unread postby JessiL » Fri May 24, 2019 2:02 pm


Hi all, it's been a while since I've posted, hope all are doing well!

So my 3.5 year-old (human) has been doing the picky pre-schooler thing recently, and often refuses meat on the bone. But she has yet to meet a sausage she doesn't like! So I think I'm going to try making our own rabbit sausage.

Any tips? Is there any way to speed the process of going from whole animal to ground? Am I really just going to have to debone with a knife and ideally invest in a quality meat grinder?

And if anyone has any particular recipes to suggest, I'm all ears! Unfortunately she also really strongly prefers cased sausages, I probably can't start out just doing loose bulk sausage...

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Re: going from whole to ground - tips?

Post Number:#2  Unread postby Homer » Sat May 25, 2019 8:42 am


We have a Cuisinart stand mixer that gets used almost daily. Bought a meat grinder attachment for it and love it. Comes with 2 sizes of sausage stuffing tubes. I buy the casings at our local meat market but can be had online for less. Mixer is less than $300 and gave ~100 for the grinder.

Great for making bread using the "hook". A whisk and flat paddle are also included.

SM-55BK

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SM-MG


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$65.00 on ebay! https://www.ebay.com/itm/Cuisinart-Large-Meat-Grinder-Attachment-NEW-in-Box/163694185889?epid=1285572052&hash=item261cef0da1:g:CGMAAOSwzZBc3t0e&frcectupt=true

We chose the Cuisinart 12 speed stand mixer over all the others because it has an all metal gear train. I saw to many reviews of the "others" where they failed in that area. We've been pounding on ours for about 12 years now and love it. You can't go wrong.

edit: That plastic spill guard on the mixer causes more trouble than it was worth. It pops right off and now lives at the county dump somewhere. ;)
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Re: going from whole to ground - tips?

Post Number:#3  Unread postby alforddm » Sat May 25, 2019 3:37 pm


Yep I have the same thing with a Kitchenaid. I just bought the one they had at Walmart which turned out to the smallest one. One of these day's I'm sure I'll burn it up but so far it hasn't happened and I've had it for a couple of years. Hubby promised me he'd buy me another one if I kill this one since I use it so much. :lol: 8-)

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Re: going from whole to ground - tips?

Post Number:#4  Unread postby JessiL » Wed May 29, 2019 1:00 am


Thanks all. I'm about 2/3 of the way through on my first trial batch. I ended up borrowing a buddy's Cabela's meat grinder (he is a big time hunter), and once I figured out how to assemble it, it made short work of the 4.25 pounds of meat I pulled off of two mature culls. I just deboned them by hand, skipping on doing the front legs but making sure to strip every last bit of backstrap possible. It took me about 15 minutes per animal, but I'm sure with a little more practice I can get that down to 10 minutes or so. I usually just joint my rabbits, it's been a while since I've attempted to debone.

So now that meat is sitting with an additional 2 pounds of ground pork and letting the flavors from the "white Polish" sausage seasoning mingle. I'll stuff it into hog casings tomorrow, hopefully after borrowing that same buddy's crank sausage stuffer.

So far, so good. If it continues to go smoothly, and if the final product is tasty, I think I'll try to keep doing it again. We do have a vintage Kitchenaid stand mixer, I'm not sure whether it will be worth it to save a few bucks by getting the grinder attachment or if I should just go for a stand-alone grinder. Anyway, I don't think I'll mind front-loading the prep work if it means I can end up with something that is quick to cook - and guaranteed to be eaten by the preschooler and toddler. It's getting a bit old, being the primary person who eats rabbit other than the loin... especially when I have 11 litters out with their moms, ready to start getting processed in another 4 weeks.

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Re: going from whole to ground - tips?

Post Number:#5  Unread postby Homer » Wed May 29, 2019 6:45 am


Sounds like you're well on your way to cornering the sausage market Jessi. :) There are tons of seasoning mixes out there to try. Most contain enough to make 25# of goodness for about $4. Enjoy!
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Re: going from whole to ground - tips?

Post Number:#6  Unread postby JessiL » Wed Jun 26, 2019 12:23 pm


Quick update...

Sausage making went well enough. I think for future rounds I'll try putting in some straight-up pork fat rather than just fatty ground pork - the final product was a little dense and could become dry if you aren't careful in cooking. I think we'll try another round or two before fully committing. The work wasn't too bad, but my kids aren't quite as enthusiastic as I had hoped. Then again, I pretty much fed them sausage daily for nearly a week, so even they might have hit their limits!

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Re: going from whole to ground - tips?

Post Number:#7  Unread postby Homer » Wed Jul 03, 2019 1:39 pm


Sorry about that, I should have suggested Putting some fat in. I had the same experience the first time I made it too. I get fat scraps from my local butcher and put in 15% by weight. Makes all the difference in the world. I put all the seasoning I'm using in a batch on the fat and then send it through the grinder first, then the pork followed by a piece of bread. That cleans the last dab of pork out and when I see bread come out shut it off. :)

edit: Sometimes I add a little water to make it work better when stuffing the casings too. I usually make about three pound at a time and put in about 1/8 cup is all.
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