We use little 4 inch zip ties to keep our bags closed. Added benefit is you can use color codes if you have multiple products so we use the following:
Red- Italian
Green- Breakfast
Blue- Regular Ground
Yellow- Chorizo
Makes it simple in the freezer to find the exact product you are looking for and is a back up in case the label happens to fall off!
I typically watch restaurant auctions to find my meat processing equipment for dirt cheap, but one day I decided to look through one labelled as “Building Materials, Doors, and Hardware” because there were no restaurant auctions in the area. I sure glad I did since I stumbled upon this Wellsaw 400 and won it for a whopping $13.00!
She needs a little cleaning and greasing, but does run and the poor thing was labelled as “antique” so hopefully it doesn’t get half way though the first animal and become just that.
Couple of Questions:
It has really helped out and makes the freezer look pretty cool. I am notorious for running out of or misplacing labels, so this is a surefire way to make sure it gets labelled as soon as it comes off the grinder. We also use combinations to designate a hot vs regular or fat/lean ratios for ground products as well.
Haha Disclaimer though- your fingers may get tired after “zipping” a couple hundred of these!
Jonathon Thanks for posting that!
It looks like the blade does slide directly into the support, but it calls for a rubber mallet to drive it in. This may be a fun one to get off!
I typically watch restaurant auctions to find my meat processing equipment for dirt cheap, but one day I decided to look through one labelled as “Building Materials, Doors, and Hardware” because there were no restaurant auctions in the area. I sure glad I did since I stumbled upon this Wellsaw 400 and won it for a whopping $13.00!
She needs a little cleaning and greasing, but does run and the poor thing was labelled as “antique” so hopefully it doesn’t get half way though the first animal and become just that.
Couple of Questions:
It has really helped out and makes the freezer look pretty cool. I am notorious for running out of or misplacing labels, so this is a surefire way to make sure it gets labelled as soon as it comes off the grinder. We also use combinations to designate a hot vs regular or fat/lean ratios for ground products as well.
Haha Disclaimer though- your fingers may get tired after “zipping” a couple hundred of these!
We use little 4 inch zip ties to keep our bags closed. Added benefit is you can use color codes if you have multiple products so we use the following:
Red- Italian
Green- Breakfast
Blue- Regular Ground
Yellow- Chorizo
Makes it simple in the freezer to find the exact product you are looking for and is a back up in case the label happens to fall off!
As I type this I am sitting and waiting for 35 lbs of snack sticks to finish up on the smoker, but it has been 9 hours.
I built my smoker 5 years ago and I have run hundreds of pounds of sticks, summer sausage and rings through it without issue and have kicked out really awesome products. Recently I have tried to start hanging instead of laying flat on racks and ever since haven’t been able to churn out the quality within the smoke time as I used to. No change in recipe or protocol, just that I started hanging things vertically.
I run 120-135-150-170 increments and the probes in the product start to read 152-155 so I go out and start getting ready to pull and temp other areas and the temp drops 5-10 degrees.
Smoker is 6 feet tall 18”x24”, propane fired and I use an a-maze-n tube for smoke.
Do probes not read right when they are vertical in a smoker vs horizontal?
Has anyone else had issues vertically vs horizontally and had to change things up?