Jonathon mine is only one speed. My question is does the fact that it’s only one speed change it’s capability to properly emulsify the meat/fat? I’m only doing small (5lb) batches. What I’ve read it’s lean with salt and cure, ice, seasonings, ice, fat, ice. Emulsification happens at 55deg? I have and older Hobart unit that has the #12 power hub in the front.

Mine is one speed the videos I’ve watched use at least two different speeds! Still accomplishes the same thing?

Has anyone made hot dogs using the buffalo cutter/chopper? I caught an amazing deal on deal on one and really want to give it a try! Looking for some guidance! Thanks in advance

I always trim the glands out (gray squishy stuff) like the previous guy said Eckkehard the German Butcher doesn’t! https://youtu.be/Zmh0ZEZvM0U Here’s is jowl trimming video! I prefer jowls to slab bacon personally!

Sorry it’s the pit boss Lockhart the hyperlinks not working!

Anyone seen this model yet? It looks pretty good I’ve been going back a forth with get a pellet this one may be it!

Joe Hell I will only use navel for pastrami! Cure it, smoke, vacuum pack it and sous vide it! Turns out great everytime!

No I didn’t use hi-temp! I will next time! I did throw some fresh jalapeños in! I tied between the links reversed seared them to finish! Forgot finished pics. But next time I think I’ll do hog casing!

I just received the Supreme Pizza Brat mix, just had to make a small batch! Test pieces were great! Stuffed Into Some edible collagen casings. Going on the grill tomorrow! Made some stuffed shrooms with the left overs!

Any ever made “Cracker Barrel” style smoked breakfast sausage? Also a good connect on the cloth meat bags?