RafterW They are looking good, keep posting updates.

cdavis thanks! we enjoyed them

Tex_77 thanks

fallis10 sounds great 👍

PapaSop that bacon looks great. Ribs look pretty darn good also 😋. What salt%did you go with?

hall the sales price shows $599, and so does the product page.

Deepwoodsbutcher It is looking good. What are you going to drain into?

Yes as you mentioned you’d need to brine it to add moisture to the meat. But I would imagine after a few hours on smoke you could wrap that bird and get that real “fall off the bone” you are looking for while retaining a lot of moisture. I’d even go as far as maybe putting in a foil pan and add a little chicken stock to it. I bet that would come out pretty darn good.

processhead good info. Thanks

JustinT welcome aboard

Sean Clouthier said in water/ice water bath ??:

for some reason when I perform an ice bath w/ water, my casings tend to separate from the meat. What am I doing wrong? Lately, I have been putting them in a meat lug and dropping them into my freezer chest for 15 to 20 min. Is that ok instead of water and ice?

The reason ice water lowers the temperature faster and more effectively than placing them in a cold freezer is because cold water absorbs and transfers heat much more efficiently than cold air does.

If it is actually metal, a close inspection of the knife, plate, auger and housing should give clues on where it is coming from. Look at the friction points where surfaces make contact for signs of metal loss and wear. Don’t forget to check that back end of the auger where it enters the motor drive. There should be a plastic or brass bushing or washer there.
As mdseaside mentioned, you should be oiling the plate and knife with food grade oil. This is so when you start the grind they have some lubrication till the meat makes it through the auger and can act as a lubricant for the knife and auger.

mdseaside you need to get some stuffer flusher eggs https://waltons.com/waltons-stuffer-clearing-eggs/

Got my tongue out lapping at the end of the spout!

BRYARRR_80 I would add that since you are working with large amounts of ground beef it would be well worth your time to experiment with smaller batches (1 lb) and getting the flavor you are after before scaling up the amounts for large batches.

fishing Joe Hell posted a Green onion fresh sausage recipe a while back. Use the search function:“green onion fresh sausage” and you will find the recipe.

Makes me wonder what other filters are lurking out there.

It is quite possible that the god’s of the internet care very little about black raspberries

Thanks Bob Stehlik

Tex_77 said in Great find! I think?!:

RafterW are you getting another side gig to pay for the propane for that stove?

I’ll just rent it out to Jonathon on the weekends! For real though propane is going to burn fast @32K btu/burner.