Has anyone attempted to make this yet ?

Ok here is a scenario I had happen to my son. He had a continual knocking on a RH turn. I replaced front wheel bearings had the same knock. It ended up being a busted belt in the tire. To check move front tires to the rear and the rear to the front.

No one mentioned loose lug nuts. I would check immediately for this condition.

Happybuy Electric Sausage Filler 10L Sausage Maker Sausage Stuffer 22LB Stainless Steel Electric Sausage Filler with 4 Sausage Stuffer Tubes
amazon I stuff all my sausage by my self with this unit. Variable speed for stuffing. foot pedal to stuff both hands are free. With a Pattie maker attached it is amazing you will not believe how fast you can do 50 patties

https://www.amazon.com/Happybuy-Electric-Sausage-Stuffer-Stainless/dp/B07D6NCX4W/ref=sr_1_1_sspa?crid=BXD2PPWD01EB&dchild=1&keywords=electric+sausage+stuffer+with+foot+pedal&qid=1602629936&sprefix=electric+sausage+stuffer%2Caps%2C237&sr=8-1-spons&psc=1&smid=A2PUPCXWYUD751&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFHRFdXMkU4MVdDVzEmZW5jcnlwdGVkSWQ9QTA1NDk2NjgySDgxWUtYMlk4QUs4JmVuY3J5cHRlZEFkSWQ9QTA0NDE0MTEySk80ODVFMzVURTM5JndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

10 liter = 22.0462 lbs.

What is your preferred knife for removing silver skin ?

What is your preferred knife for removing silver skin ?

Chinese for hand held stuffer

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Like most of the readers I usually make patties out of the bottom of stuffer left over. But I run across this today when searching for a casing prick. Walmart sells a small affordable sausage hand held stuffer. $12.98 and comes with horns. Here is what it is called . Manual Stuffed Sausage Meat Machine Hand Operated Food Maker Funnel Nozzle Sausage Stuffer this might solve your problem

Do you use a 1/8 inch grinder plate to get the meat ground fine enogh to make hot dogs?

The last clod ground yielded 19 lbs. 7 ounces yielded 50 1/3 lb. burgers

My Shoulder Clod order came yesterday. A friend of mine we split the order they come 3 Shoulder Clod to a Case. 74 lbs. total I weighed the specifics on the last clod ground. I trimmed 4 lbs. 12 oz. of gristle and slimy fat off. It tend to have a lot of gristle layered through out the clod. The first 2 clods ground was at 80-20. the last one ground was at about 90-10. I did a double grind. It looks very similar to Brisket. Flavor is very exceptional. Price was $4.99 very similar to Brisket in price. But I can usually get Brisket on sale $1.99-2.99 . I think I like the Brisket for prep to grind a little better as the fat trim is similar. but the Brisket has a very nice vein of hard fat running through it.

Chef
I run across these blends from Andrew Zimmerman a cable tv host.
If you want to make 5 pounds of ground beef, you’ll need roughly

2.7 pounds chuck,
1.3 pounds clod, .
.7 pounds brisket and
.3 pounds short rib.

equals 5 lb meat to grind

8.1 chuck
3.9 clod
2.1 brisket
.9 short rib

equals 15 lb meat to grind double grind

The Clod is actually called shoulder Clod. I have one ordered from a butcher shop.

I have been grinding meat for 52 years. I just seeing on here about the perfect 80 / 20 blend. I have just always guessed at it. with no complaints. Just was curious how every one does it.

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My question is when you say a 80 / 20 blend meat to fat ratio are you just guessing what 80 / 20 looks like or are you trimming all fat and weighing and weighing the meat to do the math to weigh out 80 / 20 percent. I have always just looking at it to roughly guess 80 /20

Denny I also have a patty maker that is very identical to your Pioneer series patty maker. Which makes a nice 1/4 pound patty and is extremely fast if you have a helper. Plus the die plate for ground jerky is a plus.

Chef
You can buy the Weston rapid patty maker on Amazon for $44 and some change. It will work on your grinder but I have better results using it with my sausage stuffer. It comes with various horns to fit grinders and stuffers.

I have been grinding Brisket for years. I grind a full brisket with the flat with the round attached. I usually trim off about 2 - 2 1/2 lbs. of fat the softer slimly fat.( this tends to wrap on the grinder blade). I do use the hard fat. This will make a juicy burger. I have recently started doing a double grind with satisfying results. If you can buy it on sale $1.99 to $2.99 it is a very reasonable cut of meat. I use a WESTON RAPID PATTY MAKER ATTACHMENT that makes a 1/3 lb. burger. Man sized !!! a 16 lb. brisket will yield you roughly 32-34 1/3 pound burgers. Tip cube your meat to about 2 inch chunks to stop the stringing tissue from wrapping the grinder blade.

Andrew I used to work with a gentleman from South Africa before I retired. I gave him many of my Midwest fresh casing and smoked sausage all the time. he often talked about Boerewors sausages. He did not know the recipe. Would you care to share the recipe? So we can try a taste of South Africa in the USA.

Take your stuffing tubes and go to a Lowes or lumber yard and buy a dow rod for each size. works like a dream.