Steve Hucks in Lancaster SC here. Used to run a BBQ Catering Business (Possum Holler Cafe and Catering) but now mainly process food for family and close friends. I have a ton of experience at smoking meats but only been making sausages for a couple of years so still much to learn there. I use a 84" Lang Smoker for all of the big jobs and have a little electric smoker for just cooking for the wife and kid. Looking forward to learning more from the group. I would say 80% of what I know now about sausage making is from this group and the meatgistics videos. But I still have a ways to go.

Pretty sure y’all figured out my issue. Just placed an order for a new auger bearing. Hopefully that will take care of it. Thanks again… especially processhead for going above and beyond

processhead Ordinarily I would have thought they would have spotted it as well but there is a possible reason they did not think of it. When I talked to them on the phone before bringing it they said I only needed to bring the main unit and no attachments so they did not have the auger. Still hoping this will be the fix but it surely seems like it could be the issue. Will know in a couple weeks

Did not see this post until now. You have described exactly what I am seeing on the Weston 22 I posted about a couple days ago. I ordered a new auger bearing earlier tonight and hoping that helps. Did you ever get this issue resolved Miket482000

Pretty sure y’all figured out my issue. Just placed an order for a new auger bearing. Hopefully that will take care of it. Thanks again… especially processhead for going above and beyond

processhead Absolutely love your answer and it seems I am missing this. Metal to metal contact would explain it for sure. I will look into ordering one and let y’all know if it fixes.

As stated before I am pretty new to sausage making. I purchased (used but like new) Weston pro 22 grinder. Worked great for a year but a few months ago I noticed over-heating at the base of the auger where it connects at the motor. Took it to get serviced and checked at Westons service center in NC and they said nothing wrong, even after testing it under load for 30 minutes. Get it back and first time using last night after 10 minutes of grinding it started heating again. Disassembled and used my temp gun and got a 167 degree reading at base of auger. Is this remotely normal? Is there anything that I could possibly be doing wrong? I know it is a loaded question but I am at a loss.

Steve Hucks in Lancaster SC here. Used to run a BBQ Catering Business (Possum Holler Cafe and Catering) but now mainly process food for family and close friends. I have a ton of experience at smoking meats but only been making sausages for a couple of years so still much to learn there. I use a 84" Lang Smoker for all of the big jobs and have a little electric smoker for just cooking for the wife and kid. Looking forward to learning more from the group. I would say 80% of what I know now about sausage making is from this group and the meatgistics videos. But I still have a ways to go.