sausage stuffer to squeeze honeycomb?

[Sarepta bees]

Anyone ever tried to squeeze honeycomb with a sausage stuffer? I can't see why it won't work, especially if honey is warm, any thoughts, Thanks, Mike

[BeeGhost]

Sounds like a good idea for crush and strain to me!

[Sarepta bees]

Thats what I'm thinking, put some cheeze cloth in the botton to strain, get your honey warm and it should flow out the spout!

[seal62]

Its a shame i didn't think of that, or my press for making wine. Don't tell my wife , she used her hands

[alblancher]

I hope you dedicate a new sausage stuffer to comb squeezing! I try to be real careful when I clean my verticle stuffer but I can always find a bit of missed grease on it somewhere. I do wonder how the honey would be affected if you picked up a bit of Listeria or E Coli from the stuffer?

[BeeGhost]

Probably effected about as much as your next round of sausage. I'd have to say that even in the most cleanliest environments you will find bacteria growing. If you don't think this is true, then I would refrain from eating out anywhere except your own kitchen where atleast it's your bacteria.

[alblancher]

BeeGhost

The difference being that the sausage I make with the stuffer is either brought to safe internal temperature or has been cured with Sodium Nitrite.

[mike haney]

I find presses,grinders,hand squeezing to be unnecessary
I use a table fork,scrape half the thickness of the comb off each side and let drain through a filter/cloth/strainer at room temp.

[BeeGhost]

BeeGhost

The difference being that the sausage I make with the stuffer is either brought to safe internal temperature or has been cured with Sodium Nitrite.

Good enough. So what kind of sausages do you make? We make bangers, Italian, linguica, apple and maple. We also make summer sausage and pepper sticks. Gotta love home butchering!

[Acebird]

Anyone ever tried to squeeze honeycomb with a sausage stuffer? I can't see why it won't work, especially if honey is warm, any thoughts, Thanks, Mike

What is your plan for cleaning the sausage stuffer?

[BeeGhost]

What is your plan for cleaning the sausage stuffer?

I just let my dogs and cats lick them clean.

[alblancher]

Good enough. So what kind of sausages do you make? We make bangers, Italian, linguica, apple and maple. We also make summer sausage and pepper sticks. Gotta love home butchering!

Whatever I am in the mood for. I make a pretty good mustard sausage, boudin and basic Polish. During Lent I'll make meatless, seafood sausages. Never tried chicken but it's on the bucket list. Great thing about stuffing your own is you get to try a lot of different combinations. This thread has me thinking that the freezer is empty so it may be time to get the grinder going again!

Are your apple and maple sausage pork or beef?

[Barry]

I just let my dogs and cats lick them clean.

I'm not sure Ace will approve of this.

[BeeGhost]

Alblancher,

We use pork on all sausages except summer sausage and pepper sticks, in those cases it's usually venison!

We haven't tried a chicken sausage yet either, or the seafood one, although that sounds really tasty!

[BeeGhost]

I'm not sure Ace will approve of this.

[tommyt]

During Lent I'll make meatless, seafood sausages.

What casing's do you use to keep meat out?

Thanks
Tommyt

[Acebird]

I'm not sure Ace will approve of this.

Why, it is what I do for all our dishes ... I call it the lick cycle prior to the dishwasher. I don't know if all sausage stuffers can go through the dishwasher though. Mine can't.

[BeeCurious]

I don't know if all sausage stuffers can go through the dishwasher though. Mine can't.

So.... to re-ask your own question, "how do you clean it"? We must know...

Is water or soap involved, and possibly a sink?

[alblancher]

I'm not that fanatical about the meatless sausages. I normally use hog casings (like everyone else) but I have also used the collagen cases to make seafood sausages. Not sure if that qualifies as "meatless" but there again I'm not that strict with religious traditions. If some one is concerned with the meat in sausage they can use fiberous casings or hog casings and simply remove them before eating.