Salami & Sausages
Meat processing
Sauce making
Cheese making
food Preparation
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Description
A quality piece of commercial kitchen equipment, the SHM sausage machine is one of the best products of its kind on the market with an affordable price-tag. What sets this machine apart from other sausage stuffers and sausage makers is its ease and functionality. The SHM sausage maker has a variety of key features that makes it unique. This vertical sausage stuffer is easy to clean, has a removable barrel, dual speed gears and four different- sized filling funnels.
The machine also prevents air bubbles appearing in your sausage casing. As a light-weighted utensil, this sausage maker is completely portable, making it a great new addition to every kitchen. So whether you are looking to produce the best class sausages for your bistro or if you’re simply trying to family some weekend, this sausage machine is the one for you!
SHM’s Vertical Sausage Filler’s Features:
- Four interchangeable filling funnels
- Two surface clamps for sturdy support
- Stainless Steel body
- Stable vertical-filler
- Easy-to-clean, removable barrel
- Lightweight and portable
- Lubricate the rods and gears of sausage stuffer to ensure long life
Regardless of the type of stuffer you use, the basic technique is the same. Wipe the stuffer tube with a paper towel soaked with a little vegetable oil as a first step. This makes taking the sausage casings on and off easier. You’ll need to close the end of the casing before you start stuffing. You can close the end with a hog ring or butcher twine, or you can just tie a knot in the casing itself. Using a sausage pricker poke some air escape holes in the end of the casing.
As the meat comes out of the machine, the sausage starts getting longer. When it reaches a desired length, pinch the casing at that point and twist the sausage a few times to make a link. Continue stuffing till you reach the next link length and repeat the process. But this time turn this link in the opposite direction to avoid unravelling. You can also form one long coil by stuffing the whole casing and making no links. Now your professional-looking sausages are ready for cooking, drying, or smoking.
