I upgraded from a #8 to a #22 about 15 years ago. I have been very happy with the #22, grinding 500 to 600 lbs a year with it.

Thank you. It tastes pretty good too. I gave some to a neighbor to get his opinion on it. He has been smoking his own country ham for a number of years and prefers country ham. He came over a few days later and said, “Well, your ham is good, but I hate to tell you this but it tastes like you bought it at a store.” To him, that was a bad thing. To me, that was a good thing.

@chrispbrown27 That’s awesome! We love when people have a huge success with a product that they slightly modify! This is part of what meat processing is all about, trying new things and continuing until you get the result you want. One note, it seems like you did but taking good notes when you are trying new things is absolutely essential. Few things are more frustrating than finally hitting on what you wanted and then not knowing how to get there again! If you have any, please submit pics and I will have Londyn post this to our social media accounts.

Placed my order this morning. I went with the dry rub, sweeter than sweet, bacon taste booster and some California ham spice, along with Suregel, sodium erythorbate, and finally cold phosphate. Thank you all for the help.

@chrispbrown27 Welcome aboard & welcome to the neighborhood.