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.
i was going to mix & stuff kielbasa today but won’t be able to put in smoke house till thursday is that to long to hold? i used #1 cure, i know to hold for 12 hrs. also your casing # 2301400 pre soak or not ? edible or not ? don’t remember
ruppy41 I have let my mix set for a few days in my refrigerator bagged up before smoking it. I have never had any issue as long as it was kept cold.
ruppy41 You will want to soak those casings for 10 minutes in warm water. As far as I know, as long as you mix and stuff in the same day you should be fine to hold it longer than overnight. If you waited a day before stuffing you might have a hard time pushing the meat through the stuffer. I’m sure someone will be along shortly to correct me if I’m wrong on that.
ruppy41 Sorry about the delay on an urgent post, I was making a 100 lb of snack sticks all day yesterday. You should not have any problems, its not ideal but it shouldn’t cause any issues that you will notice.