I wonder if anyone has the 44 pound meat mixer from Weston. I recently went to use mine and realized I am missing parts. On the opposite side of the handles on the mixer there is the metal piese that you slide in and the 2 screws that you use the allan wrench to tighten. What ever there is after this piece is missing. Can anyone assist so that I can purchase the correct part/parts. Not sure if there was a knob or a spring or just what is gone.

I attempted hot dogs easter weekend. I used the cellulos casing, when I twisted the hot dogs the meat came out when I cut them because the twist didn’t stay. I could never get the temp where it needed to be for doneness. The hot dogs came right out of the casing and they were dry and crumbly. I used the correct amount of hot dog seasoning, i used carrot fiber and water. I had about 10 pounds of ground meat and used about 1.5 to 1.8 ounces of carrot fiber. I followed the smoke schedule too. ANy thoughts ideas I did use ground beef 80 20 but I did grind it 3 times and mixed really well about 8 minutes like suggested in the waltons video.

Jon, I tried to answer your questions about the hot dogs. This page isn’t totally user friendly for a blind person that uses speech and braill to access computers. So to recap;

1. I used about a pint or so of water, approximately 1.5 to 1.8 ounces carrot fiber, a bit less than half of the seasoning pack, and cellulos casing.
2. I stuffed the casings and tried to twist. The twists came undone when I cut the hot dogs to the length I wanted.
3. I followed the reccomended smoking schedule.
4. I got the internal temp up to 136 but it didn’t go higher. Could be my thermometer. I am going to try a blue tooth thermometer next time if I can get it to work with voice over on the iphone.
5. When the temp wouldn’t rise I eventually removed the hot dogs from the smoker. WHen I went to place them on a pan, the meat came out of the casing. The texture was dry and crumbly.
   in conclusion I have a few questions.
6. Why did the temp not rise or did it and my thermometer not pick it up?
7. Why did the casing not stay swisted and closed?
8. Since the casing didn’t stay closed could this be the reason the product was dry?
9. Should I use a different casing like collagen?

I’d really like to find a good thermometer that works with blue tooth and voice over on an iphone but don’t have the money to keep buying them to try them out.

Sorry for the long post it’s really different for a person who has no sight because I can’t be sure that the thermometer was working properly, I can’t tell you what the product looked like. Thanks for patience and understanding and trying to assist.

I have some ground serloin. About 6 pounds. I put that with about 2 pounds of bacon. I plan to use the cheese burger cheddar wurst seasoning and some carrot fiber. I will also be putting about a pound of high temp cheddar cheese. I plan on putting that in casing and calling it bacon cheese burder cheddar wurst. Hoping the beef doesn’t make it dry, the carrot fiber and the bacon should help with moisture.