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.
Super Bind when to use?
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Still New at this and they told me when I pick up the seasoning to use Super Bind. But I forgot to ask when I use it? My question is I am going to make Mild Italian , Jalapeno and Cheddar sausage, Hot links and Pepperoni today. I ready to grind my meat and start mixing up. Do I use it in all of these? Thanks
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blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron last edited by
I use sure gel in my cured sausage and carrot fiber in my fresh sausage …super bind should be used in the cured sausage so anything that you are going to smoke…hope that helps
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Sorry I didn’t Thank you yesterday. But that help alot.
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blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Iron last edited by
LuckyDs no problem that’s what this community is all about helping one another and learning from each other…what works what doesn’t…this place is full of excellent info
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