Text 31307, 152 rader
Skriven 2015-09-26 15:11:57 av Stephen Haffly (1:396/45.27)
  Kommentar till text 31206 av Dave Drum (89419.cooks)
Ärende: KA grinder (was bread)
==============================
Hello Dave,

On (23 Sep 15) Dave Drum wrote to Ruth Haffly...

 RH> We have a grinder attachment for the KA mixer.

 DD> I have had mixed reports on the efficacy of that attachment. I have
 DD> been told (by several - no direct experience of my own) that the
 DD> newer/non-Hobart machines will not stand up to the grinder or the
 DD> pasta extruder. I might use a KA for a sausage stuffer in a pinch.
 DD> But, I have the stuffer for my little stand-alone grinder.

I was not very pleased with the KA grinder until I took the little
cross-shaped cutter and sharpened it on a sharpening stone. Before doing
that, it did not seem to handle fat or gristle very well. Afterward, it
did much better. As for power, we have not had problems there. Bread
kneading caused more problems. We had a gear case break and had to send
it off for repairs. Since then, no problems. I think they switched a
plastic gear case for a metal one. I know that one can purchase a metal
one on Amazon for a do-it-yourself repair.

Here is a use for unstuffed sausage:

MMMMM----- Recipe via Meal-Master (tm)

   Title: Fatties
Categories: American, Entree
Cooktime: 3 hours
Preparation Time: 1/2 hour

     1 Lb Italian sausage (mild or hot according to your taste)
    13    slices Bacon (thick or thin but the thin will probably crisp up bette
     6    slices Provolone cheese
   1/2 sm Onion, diced
   1/2    Bell Pepper
          Spinach Leaves


  Gather useful tools such as rolling pin, gallon-sized zipper bag, wax
  (or parchment) paper, sharp knife or scissors, and also get the smoker
  ready for smoking at 225 degrees F.


  Take the bacon and on a sheet of waxed paper, lay out 7 strips
  horizontally.  Remove strips 2, 4, and 6 (or fold them over to the
  right to get them out of the way).  Lay one strip vertically on top of
  strips

  1,3,5, and 7 so the left edge is aligned.  Lay strips 2,4,and 6 back
  over the strip you set down.  Next, fold the odd strips to the left,
  lay another vertical strip, then fold the odd strips back down.
  Repeat, alternating even and odd until you have 6 vertical strips, at
  which point, you won't have room for another one.  You will now have
  your bacon woven in a lattice (like weaving a pie crust).  Set this
  aside

  Take the pound of sausage and place it inside the gallon bag and zip
  it closed.  Using the rolling pin, roll it out until it is evenly flat
  and fills the bag (making a pinhole in the corners to relase air is
  helpful).  Set that aside.  It may be helpful to place it in the
  freezer for a few minutes to stiffen it up.


  Lay out a sheet of waxed paper.  Using the knife or scissors, cut the
  edges of the bag.  (I think cutting the top with the zipper off and
  splitting the side seams works best).  Carefully peel back the top
  layer of plastic bag, leaving the meat on the bottom part.  Lay the
  waxed paper over the top, then flip both over to that the wax paper is
  underneath and the plastic is on top.  Carefully remove the plastic.

  On top of the meat, layer the cheese, onion, pepper, and spinach.
  Start layering at one end and only go about 3/4 of the way toward the
  other end (give or take an inch) to leave room for it to seal when you
  roll it).


  This is the tricky part.  If you have ever rolled sushi or a jelly
  roll, you will have an idea of how to do this.  Take the wax paper
  starting at the end with the filling touching it and carefully roll
  it, peeling the wax paper back as you go so that it won't wind up
  being inside.  Make sure you keep the filings inside and keep the
  sealing part clear. It may be easier if you have a helper for this
  step. Once you get it rolled, transfer it carefully to a piece of
  plastic wrap you have laid out and roll it inside the plastic wrap,
  then pinch the ends and roll to compress the roll and help give it a
  good shape.  The part you left uncovered will seal the roll and help
  hold it together.

  Take the bacon weave you did earlier and lay it out.  Unwrap the meat
  roll from the plastic and lay it (seam side down) at one end of the
  grid (should be the 7 horizontal/6 vertical strip orientation).
  Carefully roll the bacon grid onto the meat roll, using the wax paper
  to help carry it around but removing it as you go so it will not get
  sealed inside.  As in the last step, use a sheet of plastic wrap to
  compress and shape the finished roll.


  Place the roll in the smoker (or in your oven if you don't have a
  smoker) and smoke for about 3 hours (until the temperature reaches 165
  degrees F (I did mine to 170 degrees F, but 165 should be safe).
  Remove from smoker (or oven).


  If you wish, you could place it under a broiler for a few minutes to
  make the bacon more crisp.  This would be especially useful for thick
  cut bacon, as the outside surface seemed good, but the inside was
  cooked, but soft.  The warning is to keep an eye on it if you use this
  method so it won't get burned.


  Once done, let the fatty sit for a few minutes, then slice and enjoy.


  Source: Smoking Meats Forum

  If you looked on the Smoking Meats Forum site, then you have seen
  pictures of what I'm about to describe.  I am talking about Fatties.
  These are otherwise known as a "Bacon Explosion," the reason for which
  will become obvious.  I was reading about these online, and decided to
  try making a couple.  I DID have to put our new smoker to good use,
  didn't I?  This first attempt was made using mild Italian sausage for
  one and hot Italian sausage for another.  However, the choice of meats
  and fillings is up to your imagination (e.g. Chicken Fajita Fatty;
  Meatloaf Fatty, etc.).

  .

  Some suggestions I read were to slice it and serve it on biscuits.  We
  had it on bread, and it was quite good.  I personally liked the one
  made with the hot Italian sausage better.


  (I used a Banana pepper this time since we didn't have any bell
  peppers; I didn't count, but I used about 1/6 of a 9 oz bag of fresh
  spinach leaves for each fatty).  Although I did not do so for this
  one, taking a little time to saute the onion and pepper before
  putting it in the fatty would be good.  It could be done ahead and
  cooled so that it won't melt the cheese prematurely.


MMMMM


Regards,

Stephen
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