@Joe-Hell @jonathon is correct I think that A pro cut #12 would be A better choice because not only the auger, grinder head could be worn out, and if still available the plates and knives, the gears and brushes and armature could be on their last legs.

@Jonathon 10hrs in the smoker, 1.5 hours resting in foil/towel in the cooler. That sauce is actually store bought Sonny’s Sweet. Pictures were taken about 3 minutes apart. It fell apart easy and had great flavor. Used cherry wood in the smoker.

@chrisndee2 Those look great.

@chrisndee2 Those look great, good pic of the meat in the mixer with protein extraction. Yes, that is my main complaint of any mixer is that they add one more thing to clean and often it is the most difficult to clean!

@heagerty666 im taking a guess here but I’d say 30mm fresh collagen? They are certainly collagen and they look more like the fresh than the clear, the size is just a guess!

@Jonathon Thank you. And yes, there is. I don’t think anyone can appreciate the amount of work that goes into it if they haven’t done it themselves.