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/

JustinT Welcome and I do not use pre-made seasonings, but when you are ready to venture out try Kabosy snack sticks you will not be disappointed.