Jonathon, please post what you find out from the manufacture. I had previously submitted a request for help from the group for a similar occurrence with my PK-100 and my first and only so far attempt to make snack sticks. I got some suggestions to try the next time but overall I came away with the conclusion that it can’t keep up with Iowa winters at either temp setting.
I had a GMG first, then a Rec-Tec and currently a Yoder. Yoder is the not the cheapest but built solid. Yoder was the best decision for me.
Give Bill Rink a call, he is a service representative for PK. Cell # 920-370-1684 or 563-359-7967.
Any suggestions on how to make patty’s without having to paper stick to the patty? Both times the patty requires scraping the meat of the paper. Using Walton’s patty paper, LEM hand patty press and water added to the meat mix. Second attempt no water added.
Jonathon Any updates on the new #22 plates and knives as stated in the above tease? I am looking for a 6mm/.250 plate.
mrobisr I would appreciate reading any feedback you receive after Jon reviews the everlasting knife you sent him. The one I received last week does not fit either. So any feedback will let me know if I need to only return the knife or both the knife and speco plate.
Jonathon FYI, someone earlier mentioned putting the blade on backwards. The blade that comes with the #22 won’t fit on backwards either. The back side of the blade is much larger than the front. There must be a difference in the studs on the augers. I believe my grinder was one of the first shipment you received. I sure wanted to upgrade to the speco plates and knifes.
Jonathon Jon, I just received my #22 blade yesterday and it also does fit the Walton’s grinder. The auger shaft measures .51 and the hole of the blade is also .51. The standard blade which comes with the unit has a .53 opening. I sent a message to customer service last night regarding this.
Jamieson22 -why do recommend to not use the 625W setting? curious
What happens if I held my summer sausage overnight before smoking after adding encapsulated citric acid?
My local grocery store / meat counter has brisket on sale for a $1.99 a pound. Would brisket work well when making summer sausage or snack sticks? I would remove the beef fat and mix with a pork butt and extra pork fat to achieve, let say a 50/50 blend. Sorry if this has been asked before but I did a search and could only find the recommendation to use chuck roast as the recommended beef type.