Mark got some pork, about 6 pounds of of shoulder roast that was buy one get one free. We cubed everything up and trimmed as much sinew and fat as we could. Then we weighed the whole mess, it came to about 22#. I prefer to spread the spices on the meat before grinding so the grinder can help mix it in.
Then we ran through the course plate on the grinder, which is pretty easy to do. The grinder just sort of pulls every thing through, fingers too if you are not careful. My grinder in an antique that my Grandparents bought shortly after they married in the 30s. Over the years some parts were lost. So, I made the hopper and the stomper. An uncle gave me my fine plate and I have purchased a few additional parts from a butcher supply house 3 hours away.
After the coarse plate we run everything through the fine plate. This is a little harder, it necessitates the use of the stomper. My helpers are loading the hopper.
Notice the difference in the "grain" after it comes out of the fine plate.
My three year old was thrilled that we were making worms...
Next I put in a spacer and my stuffer tube (I have two and this is the smaller). This third time through the machine is really difficult. Mark pushed on the stomper, the five year old loaded the hopper, and all I guide the casings...
Notice that they are natural casings. If you look careful you can see the blood vessels and the less than uniform diameter.
Next thing you know we had brats.
...and more brats.
Do you see those little string like things? Those are "connective tissue" I told you they were natural casings.
2 comments:
Worms, natural casings, just a tiny part of the high quality blogging we've come to expect here at the roadkill house.
Where did I put those chicken feet?
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