Okay, Lieutenant Tom Papoutsis, we’re back in Mclean, Virginia, Fairfax County Fire and Rescue Department. We’re making homemade Italian sausage today.
Now, we’ve already trimmed our meat, we’ve got it ready to go. Next step, we grind it. This is pretty easy but the key to it is we don’t want to grind it too fast. Let the machine do the work. There is a certain bit of gristle in here that will get caught in the blades. If that happens we’re going to show you how to clear your blades and start all over again. But typically, what’s going to happen is, if you do it nice and slow and you don’t force the meat through, its going to do very well for us, okay.
So what I am going to do, I am going to start out and I am going to turn my machine on at about a medium setting. This actually goes two, four, six, eight, and ten. So, we’re going to go to about number four, okay? And what I am going to do is, I am just going to start dropping this in, and we drop that meat in, give it a little push with our pusher, and you’ll feel it actually go down, and it’s going to start coming out the other end.
There we go, and that’s all we’re doing. Now, in a matter of a couple of minutes, you can run quite a bit of product through here. It does a very good job, and like I said, we’re using a coarse grind right now. The reason we’re going to do the coarse grind is the coarse grind is very good to start with.
If you’re going to grind meat, and you’re going to go fine, don’t try to do it all in one shot. Do a coarse grind then go to a fine grind, and it will actually go a little bit faster, a little bit quicker for you. But you can see how well this thing is just eating this meat. It does a fantastic job. This attachment is about a $50.00 attachment for this machine. Pretty much so, if you paid over $50.00 you paid too much, but if you have decided you want to go out and get one, it’s a fantastic thing. You can do a lot of stuff with it, and we’re also going to use this to do the sausage stuffing because we have the cones. But you can see how our product is coming out here.
Now, we’ve got a little bit of resistance here, so I am just going to kind of hold this down, and let's see what happens here. There it goes, okay? So, it just takes a little bit. Sometimes, a piece doesn’t want to feed quite right or something, so also what we’re going to do is just take our time and feed it in nice and easy, one piece at a time. Don’t try to drop it in too far or too fast.
As I was saying, as far as the coarse grind is concerned, we’re going to take this coarse ground meat, we’re going to mix all of our spices in it, and then, once we’re done with that, we’re going to come back and we’re going to do a fine grind with the spices in it, because we got to hand mix all these slices, and once they are all done and I think we’re done here, we’ve got a little bit coming out. That’s about it, okay.
So, I am just going to take my finger and just clear that, and that’s it. Here we have all of our ground meat. It’s ready to go. All we have to do now is add our spices, and that’s it. We spice it, we put the other plate on, we regrind it, and we’re going to start stuffing the sausage.
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