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.
Apple cider vinegar
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Thought about substituting the water for cider vinegar in snack sticks yes or no? Will it cause problems?
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yes it will create a problem by breaking down the proteins in the meat and can cause problems with the casings because of the acidity
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blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron last edited by
s.a.m can I ask why you wanna use acv instead of water… for a tang flavor??? Just curious
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Just a thought, we stuck with the water! Thanks to whom all replied!!
Learned something today!!
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we are all here to help each other
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craigrice actually I am here for game and fortune
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He said game!!
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craigrice Nicely answered! Austin and I are going to be coming out with something in a few months to reward people for taking care of each other like this, it should add another layer of fun to the
stuff as well!Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon
Very nice… -
craigrice thanks again for the response, I learned today!
With out having a problem with my sticks!!
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