I bought a saw and mincer.

Nice! I think you get a sausage stuffer attachment for the mincer which would work.

Scared shitless about bandsaws and fingers!

Scared shitless about bandsaws and fingers!

^This. Cold meat makes cold dumb fingers makes counting past 10 a bear unless you're barefoot ;)

Guy that ran my local butcher years ago was a few digit segments light and he said it happened late one evening while pushing through a really big order.

I love the idea of being able to manage the entire process from bullet casting to wors braaing. Good on you for making that a real thing.

Nice! I think you get a sausage stuffer attachment for the mincer which would work.

Scared shitless about bandsaws and fingers!

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You may find it hard to believe, I do not go near where the saws are being used, I even leave shops where I can hear these saws. If I stand an watch one being used, I start heaving, I wanna puke.
BUT BUT BUT, this saw has not got that sound, I think it runs at a slower RPM

I how ever am going to battle, it still scares me terribly even with out that sound, and after what you saw I went to bed, it really is a fight to use it, I have a phobia I will have to beat.
I will build a blade cover to block unused blade area ------------ it scares me horribly - I do not know how one can use one for a living.
I wheelie motor bikes well in exess of 200 km/h with no comparable fear.

Nice! I think you get a sausage stuffer attachment for the mincer which would work.

Scared shitless about bandsaws and fingers!

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I have been advised to buy a free standing sausage stuffer.

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I have been advised to buy a free standing sausage stuffer.

A mate of mine who makes his own Kraut style sausages and boerewors reckons the good quality hand cranked ones are the ticket. They have a big wide cylinder and apparently that makes the flow of meat really consistent and controllable when the handle is cranked.

Some stuffers have two gears. They make it a lot easier and faster. For some reason, I prefer a horisontal, backloading stuffer to a vertical, toploading one.

"Oh Fok !" here it comes again, choices and options, confusion and hesitation.

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I have been advised to buy a free standing sausage stuffer.

A mate of mine who makes his own Kraut style sausages and boerewors reckons the good quality hand cranked ones are the ticket. They have a big wide cylinder and apparently that makes the flow of meat really consistent and controllable when the handle is cranked.

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Please ask your friend if u may forward his number - I would just like to get a verbal walk through on his Kraut sausage. Please.

I have been advised to buy a free standing sausage stuffer.

That what was what I was advised and I have a separate stuffer and mincer. I have never tried the sausage attachments but a mate used to have a small butcher and made bulk wors using electric stuffer as it was significantly quicker.

Agreed on preferring a horizontal stuffer - more counter top space but it seems to flow better than a vertical unit I tried.

Scared shitless about bandsaws and fingers!

^This. Cold meat makes cold dumb fingers makes counting past 10 a bear unless you're barefoot ;)

Guy that ran my local butcher years ago was a few digit segments light and he said it happened late one evening while pushing through a really big order.

I love the idea of being able to manage the entire process from bullet casting to wors braaing. Good on you for making that a real thing.

Reminds me of my first driving lesson. Driving a kombi to the doctor with my dad's hand wrapped in a towel. The saw went through the soft tissue between the thumb and forefinger to the bone. Thankfully no real damage was done.

I have been advised to buy a free standing sausage stuffer.

Agreed on preferring a horizontal stuffer - more counter top space but it seems to flow better than a vertical unit I tried.

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I am much into how something feels, and the horizontal feels right in my brain while the vertical seems more "right" for liquids, strange how the mind works.

Scared shitless about bandsaws and fingers!

^This. Cold meat makes cold dumb fingers makes counting past 10 a bear unless you're barefoot ;)

Guy that ran my local butcher years ago was a few digit segments light and he said it happened late one evening while pushing through a really big order.

I love the idea of being able to manage the entire process from bullet casting to wors braaing. Good on you for making that a real thing.

Reminds me of my first driving lesson. Driving a kombi to the doctor with my dad's hand wrapped in a towel. The saw went through the soft tissue between the thumb and forefinger to the bone. Thankfully no real damage was done.

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Niiiiiice !!! Guys guys, you have to bring this up ? :-X - already half sick with foreboding, scared of this thing much.
One blessing, is that my saw does not make the meowing screech when cutting, I would not have bought it if it made that sound. Never no nay never !!!

Please ask your friend if u may forward his number - I would just like to get a verbal walk through on his Kraut sausage. Please.

I'll ask but I wouldn't suggest holding your breath. He's a grumpy old git.

So we made our first sausage, it was a bit on the less spicy side, actually perfect for me. but wife wants more hide the meat additives.
20230911_195924 by Cody Allen, on Flickr

My son and I really had a very good moment in time doing this.
20230913_214756_1069742335989393 by Cody Allen, on Flickr

I bought my own sausage stuffer yesterday.

I have given up trying to manage the Flicker account, everytime Cody uses PC he leaves it on his account and then when I work I save my stuff to his account. :-X
20230911_191619 by David Frank Allen, on Flickr
Look how this boy has grown, size 11 shoe now.

Nice to see the boy doing real value things. I am a firm believer in instilling old school life skills in our childrens day to day doings.

We have now made our second batch of wors and its really nice - got the %ages correct this time, last batch was a bit out because we only used meat weight to measure spices. We should have used meat + fat + water weight.
The wors is a bit on the hard side, very firm, I am asking around to find the possible reasons. I am told that I should try add more water to mix and also to work the meat at lower temperatures.

I also made some meatballs, German style, like the size of oranges, using the same wors mix - verrrry nice, better than the wors actually.

My mouth is watering like a fountain!

The wors is a bit on the hard side, very firm, I am asking around to find the possible reasons. I am told that I should try add more water to mix and also to work the meat at lower temperatures.

I have had similar experiences: venison tends to be harder and dryer whereas beef tends to make softer and juicier wors.

Venison wors with more fat tends to be juicier. We usually mix in roughly 20% - 25% of fat; depending on the availability of fat. I am considering making a batch with 30% fat as an experiment.

Traditionally, the folks in the Kalahari mix one fat sheep with one kudu for wors.

Others mince the fat into bigger bits, and the meat into finer bits. Afterwards, they mix the batches together.

Traditionally, the folks in the Kalahari mix one fat sheep with one kudu for wors.

This is exactly the rule of thumb I was taught when I worked on processing the meat shot by the brass at defense headquarters when I was in the mag. Our biggest batch of wors while I was there almost filled a 250L vessel. The more coarsely ground mutton/fat was also how we did it.

This is really very rewarding and very addictive to do.
20231003_180124 by David Frank Allen, on Flickr

I find myself out producing what we can eat.
20231003_180552 by David Frank Allen, on Flickr

Hell, am I invited? Looking good and tasty.

I can almost smell it and it's droolworthy in my imaginings.

It amazing how sensitive the recipe can be 20 % fat was not very nice, 25 % was notably "more!". The first batch had Cody saying "not enough fat in two minutes"
The second batch had me saying its very fatty before even tasting, you could see it was fatty.
But !!!!!!!!!!!!!!! The first batch of fat was high % yellow fat, the second was pure white fat, there is a lesson to be learnt in this.
White fat is is greasier than yellow fat and in my opinion more disgusting. White fat is so "euughhh "

:o :o

Yes, big difference between white and yellow fat, and I always make small batches with small changes to test before I commit to a full batch.

So yellow is the one to go with?
Is that a preference thing, or is it just better?

Biltong with yellow fat is THE tastiest.

Yes, big difference between white and yellow fat, and I always make small batches with small changes to test before I commit to a full batch.

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I still gotta learn this small tester thing.

So yellow is the one to go with?
Is that a preference thing, or is it just better?

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Well on food levels its healthier, more other things than just fat. It is also a lot tastier as it's not just fat, its also where a lot of the animals characteristic taste is stored.
All said open to correction.

What animal fat are you using - beef? Never seen yellow fat only white brisket fat.