Quick video on Lem 32 Big bite Meat Grinder and all attachments . Full assembly and review of Grinder and I've also included my Pros and Cons with this unit. During this video I will demonstrate how to grind meat and stuff sausage using the stuffing tubes. Included is a full process of how to make Fresh Garlic Sausage. Enjoy


Ingredients
Pork Shoulder

Kosher salt 15g/kg or 7g/Lbs
White Pepper 1g/kg or .46g/Lbs
Black Pepper 1g/kg or .46g/Lbs
Garlic Powder 10g/kg or 4.53g/Lbs
Coriander 2g/kg or .92g/Lbs
Soy protein binder 12g/kg or 5.45g/Lbs
Ice Water 120g/kg or 54.54g/Lbs

⏰ Timestamps ⏰
00:00 start
00:05 intro
01:11 What it comes with
02:20 Grinder Head Assembly
05:00 Starting the Grinder
07:55 Garlic Sausage Spices
08:00 Stuffing tubes Assembly
08:50 Mixing Spices into meat
09:42 Casings
10:15 Sausage stuffing
11:11 Results
12:26 Overall review


Process: Debone pork shoulder/butt, grind meat I like to use is 2 grinds one 10mm (3/8) grinding plate and 4.5mm (3/16) grinding plate. When grinding, it's important that the meat is chilled. Add spices use ice cold water when mixing). when you're done mixing the meat it should feel tacky very sticky and should stay on your hands at this point, Check your meat temperature at all times and in between grinds or mixing.i like to have the temperature around 04c or 3238F.At this point I fill the stuffer and begin to stuff the casings.( Casings used 29/32mm Natural Hog Casings). Twist links to size and freeze and then vacuum seal for when you want to have them
Hope you enjoyed watching.



Equipment used was a 1.5hp LEM Big Bite (#32) meat grinder, 10mm grinding plate 4.5mm grinding plate ,vacuum sealer,

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