Meat Processing

@fallflight they do look great congrats

@dave-in-az Sounds good. Will be looking forward to hear how it turns out.

So many recipes…so little time.

One might go to the meat store and take a quick photo of some 80/20 and 70/30 (or whatever ratios your meat market carry) for comparison. This should give you a quick idea on where to start concerning fat content for sausage making.

@yooperdog Thanks for the info. The butts that I found had skin attached and it seemed to work pretty good with adding the collagen, but I will look for jowls next time I make jaternice.

Just throwing out a thought for what ever it is worth, oxidation maybe.

@dave-in-az great information thanks for passing this along

@nmac54 It can be frustrating. I have had some really good commercial sausages before, various styles, and find myself wishing I could duplicate that flavor/texture. Even for a very experienced sausage maker, it can be next to impossible to duplicate a flavor when he/she has tasted it before. Now think about your question and having someone make a recommendation when they have never tasted that wonderful sausage before. Like I say, it can be frustrating.

@processhead If the motor is over-torqued or stressed it can trip a breaker on the motor. Simply hit the reset button and keep going. If it trips, just back off the speed a small touch and it will run through fine. We spent a lot of time tweaking how it worked to get the best performance we could. If it trips, it is probably from a small diameter snack stick. With the smallest stuffing tube, it has a higher likelihood of tripping if you try to run it at absolute max speed. Jon will have some better guidelines on what speed to run different things at for the best results. When it hits bottom, it should sense that situation and back off. It will not just keep going and burn out the motor at the bottom. I got raving reviews on the brats! Jalapeno popper brats were loved by everyone who liked spicy at all, and the cheeseburger cheddarwurst were great for anyone adverse to spicy. A couple people that normally don’t like a lot in the flavored brat area were in love with the cheddarwursts! I think the 50/50 split of beef and pork was a good addition as well.

It continues to amaze me the depth of knowledge members have in this community and their willingness to share.

Take out the chips from that, then when I wrap a piece of bread around it Ill crush up chips as a topper, now we be talkin!!!

@stephenmterry good luck on your bacon

I think some of these machines with the cast aluminum housings probably were factory polished with a fine wire wheel buffer and then clear coated to seal the surface. I know on mine, there are areas where it looks like the coating has worn through from repeated cleaning and general wear and tear. [image: 1650211815515-1766d446-c2c7-4846-94f4-bd15fce92eb5-20220416_093155.jpg]

@processhead Very nice thank you for the memories and pics.

@iveryan they look great and the review is very professional thank you

@geraldr622 Enjoy!

@doublecabin those look great. I bet the flavol profilies are very complimentary. They also look nice and tight so great job.

@kyle I believe your right. I’m glad I dont have those problems. Probably all the dirt we ate as a child.

@dave-in-az great research. Thanks for sharing