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wrinkled casing
Smoking & Grilling • • CapnMP

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Dave in AZ your expansions always interest me. You not only give possible causes you explained why.
25lb batch of Hot Links with Swiss Cheese
Meat Processing • 8 • • Jamieson22

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Grimpuppy said in 25lb batch of Hot Links with Swiss Cheese:

JLane said in 25lb batch of Hot Links with Swiss Cheese:

Grimpuppy hey, this is an old post but I just came across a good deal on a L*M #8 with a dual grind and wanted your opinion. I do about 400-500lbs a year, can the #8 keep up? I have other grinders but the time savings on the dual grind is enticing.

To do 25 pound batches in the L*M #8 was about a 2 hour process by the time you ground, re-cooled and then ground again.

I’m right at about the same time, maybe including a certain amount of clean up. You also need to keep in mind re freezing the grinding head in between batches. A large amount of meat requires keeping the head cool. With the large amount of meat and not cooling the head you will be cooking the ground meat and the head will most certianly be getting hot!
W

How much Cheese?!
Meat Processing • • WiscoHunter1995

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TexLaw Tex, that bottom slice is broken, you need to replace it with a clean slice

(and pass the broken one to me please. Yum!)
J

Vortex - a small review
Bragging Board • • John Belvedere

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John Belvedere Thanks for your pics and thoughts, I’m still on the fence for the weber 22" kettle.
I’m wondering if you will benefit with the grate that is to be used with it? There is an opening in the middle directly over the fire ring, just wondering if it will warp your grate from the heat.
I believe it is kind of a convection burner type with the center being extreme heat. Has anyone shot an infrared to see the center temp?
St Paddy's Day?
Meat Processing • • Denny O

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calldoctoday I did find a nice consistent thickness point cut and a medium sized head of cabbage today.

Yep it is in the basement fridge.

Shane Durham

@Shane Durham

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