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suckaass BBQ Pro

Joined: 06 Apr 2011 Posts: 688 Location: The Pacific Northwest
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Posted: Dec 05 2015 Post subject: |
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If your looking for good recipes, you should also check out
Bruce Aidells book, if you don't already have it, I've been happy with a lot of the recipes in it.
As for the stuffer, I've had the LEM 5lb stuffer for several years now, and I love it. _________________ save the neck for me, Clark - Cousin Eddie |
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Cat797 BBQ Pro

Joined: 18 Feb 2010 Posts: 717 Location: El Paso, IL
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Posted: Dec 09 2015 Post subject: |
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Big O,
You're gonna love the LEM stuffer. I have the one with metal tubes, but I don't think it's a big deal. I make sausage a few times per year and wish I had the 15lb'er, but it's not a big deal either. Much better than the KA no matter how much you are processing.
Also, in addition to Wedlinydomowe, look at Len Poli's recipes....they are great.
Ed _________________ Insulated Offset RF:
UDS:
Weber 22.5 OTG
Weber 22.5 Performer |
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S Roche
Joined: 09 May 2013 Posts: 16 Location: Nebraska
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Posted: Dec 25 2015 Post subject: |
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Good to hear the reviews of the LEM stuffer. I have thought of upgrading from an old Enterprise lard press that I have used for 25 years but haven't pulled the trigger yet. |
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BigOrson BBQ Super Pro

Joined: 02 Dec 2006 Posts: 2857 Location: Marietta, GA
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Posted: Feb 17 2016 Post subject: |
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Well, I put the LEM through its maiden batch of Krakowska over the last 2 days. Used cheap pork butt (0.89/lb.!) and smoked hog jowls (much, much cheaper than bacon and less salty than fatback) in the mix. First 10 lbs had a few blowouts, but I figured out i was pinching the casing a tad too much off the tube. Corrected it and had only one other blowout in the next 10 lbs. Getting the casing on the tube is the most tedious part of stuffing sausages on this thing, even after coating the horn with Pam.
Pleased with the ease of use, how quickly the product comes together and the ease of cleaning. It will give your arm a workout, though. Overall, 2 thumbs up. Thanks for the help guys. Enjoying a Polish sausage sammitch as I type this. |
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cayenneman BBQ Fan

Joined: 08 Apr 2009 Posts: 391 Location: Richmond, KY
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Posted: Oct 07 2016 Post subject: |
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BigOrson wrote: | Well, I put the LEM through its maiden batch of Krakowska over the last 2 days. Used cheap pork butt (0.89/lb.!) and smoked hog jowls (much, much cheaper than bacon and less salty than fatback) in the mix. First 10 lbs had a few blowouts, but I figured out i was pinching the casing a tad too much off the tube. Corrected it and had only one other blowout in the next 10 lbs. Getting the casing on the tube is the most tedious part of stuffing sausages on this thing, even after coating the horn with Pam.
Pleased with the ease of use, how quickly the product comes together and the ease of cleaning. It will give your arm a workout, though. Overall, 2 thumbs up. Thanks for the help guys. Enjoying a Polish sausage sammitch as I type this. |
Not the most timely reply but if you add a little water into the casing before putting it on the tube it goes on really easy. I had the same problem my self for a while. Took a class and that was one of the things I learned. _________________ Stump's Classic |
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