Dave in AZ you are always helpful. Thank you

mrobisr Thanks for thoughtful response. I’m planning on making a small batch to test the suggestions offered on this board.

Thanks so much for the quick reply Dave. Makes my day on when I can stuff and smoke.

Definitely the smaller diameter stuffer if geared the same. I broke my small stuffer last spring and finished using my 26lb stuffer and that was miserable. I may have to invest in an electric stuffer next fall!

elguapo You’re welcome! I know they will be able to give you some great information.

Ridley Acres said in Celery Juice Powder for All Natural Beef Bacon?:

Jonathon @JohnG5 Did the smaller size packages of Celery Juice Powder 5 lb. come in yet? I was thinking Nov 11 was mentioned in a recent livestream.

@JohnG5 FYI, the events calendar shows a livestream on Thanksgiving, but I presume that is actually not going to be the case.

Also, @JohnG5 Jonathon did the smaller packages of celery juice powder come in yet?

Randie N there is usually a small grommet or plastic stand-off around the shaft of the vent screw to keep the vent centered on the piston vent seal orifice. Easy to lose or overlook

mrobisr said in Grinder Plate preferences:

It just depends on your preference as a lot have said. For andouille I grind once through a 10mm, for summer sausage I grind twice through 10mm, and for the genoa salami I just did I ground the pork and fat through 10mm once and the beef through a 10mm and 4.5mm.

That’s my exact combination for both mentioned (andouille and Genoa)

BRYARRR_80 I’m also alerting commercial sales that you’ll be contacting them, you could also email cs@waltonsinc.com

LazyJDMeat really depends on how much you wanna seal, are you using pre made bags, chamber sealer, how much is going into ground, etc… but I can say I’ve never used more than a few hundred bags on an entire beef and I like sealing all my steaks individually for sous vide purposes, and usually do about 2 lb burger packs but I also use a variety of sizes