Thank you so much! I am so using the original blade and never paired so that is an easy/ cheap fix.

Hi all,

I have a Weston grinder I’ve been using for ~5 years now. We typically process 1-5 deer/antelope and 5-10 hogs every year with no issue. This weekend we had 2 grinders running at once due to the amount of meat we were processing. We always grind twice, using the finer plate on the second round. Our grinder worked great with no issue on the first grind, but we could not get the second grind to go through. We have run this same process for many years and suddenly things just aren’t running quite right. We refreeze meat in between grinds, and the second grinder (~1 year old L*m) was able to take the same batch and immediately second grind with no issue. After cleaning we lubricate with mineral oil and store in a dry place.

Are there any parts you would recommend replacing or sharpening? Or is it just time for a new grinder?

Hm maybe the estimates were totally off. They only bring back the quarters if that makes any difference? This year we will be processing 6 hogs, weighing 115, 112, 105, 84, 72, and 48 (536 total).

Anyone have a good measurement for how much meat do you typically get off of a wild boar? Last year I got roughly 15% meat from their initial weight but the hunters forgot to actually weigh all of the hogs when they were killed so we went off an estimate. I’m trying to gauge how much fat I need for the butchering day.

Favorite recipes or types of sausage appreciated as well! Had great luck with brats, kielbasa, Italian, and merguez so far.

Yes, kept everything cool in the back of the fridge in the original salt packaging. I will try to open and give it a smell test. Thanks!

We bought the casings that came in the salt packs in September for Antelope season, handled with gloves and vacuum sealed the leftovers. How long will these be good? Any chance I can safely use these for another project this month?