rugerbear Sounds like a solid process. I use a similar process mixing in spices and same process adding cheese by light hand mixing after the 2nd grind. Good luck

rugerbear I have had success in making ‘brat Patties’. I initially tried making patties because I did not own a sausage press and my family didn’t care for the rubbery casing. Now we prefer the patties. I wait for a sale on pork butts and make 25 lb batches, press into 4 Oz Pattie’s and freeze. Have also added high temp cheeses and jalapeños. For best results, watch how much you work the meat when mixing

Johnathon, please reach out to meatgistics members about the grilleye thermometer and take a poll on its performance and reliability. There are problems with this product that are not
Being corrected by the manufacturer. I am throwing mine away and searching for something new.

processhead i estimate the motor unit weighs around 50# or so

I need some ideas and recommendations on ways to store and transport a #12 meat grinder.
I occasionally borrow this meat grinder from my in-laws. I disassemble and carry the throat, auger, knives, etc in a 5 gallon bucket and muscle the motor unit. Tricky to handle as it has no handle or easy way to pick up off of a flat surface.
I have read your posts about hauling your grinders to deer camp. I also assume that I am not the only one without a dedicated meat processing area.
Ideally, I would like to add handles for lifting and carrying and some sort of dust cover.
I would greatly appreciate any pics or advice. Thanks

Thank you the replies. I’ll plan to season it the day before my next use.

Jonathon We use chicken, beef, and ground beef. Chicken and beef were fresh. Ground beef was frozen less than 6 months. Same ground beef used over the last few months has been fine, so I doubt that could be it. We did use some frozen vegetables, but they were recently purchased as well.

I am looking for some knowledge and help.
Our family has hosted a soup cook every few years. The soup is a mock turtle soup…essentially vegetables, chicken, and beef. We cook in a 20 gallon cast iron kettle that we borrow. In the past I have noticed a faint cast iron flavor I the soup. This year the flavor is either much stronger, or I have a higher sensitivity. The soup has tomatoes paste and ketchup ingredients, so it is acidic.

Further research indicates that the kettle we use may need to be seasoned again. This is most likely the cause of the metallic flavor.

My question is does anyone have a recommendation on anything that can be done or added to decrease the metallic taste in the leftover soup?

Any help is greatly appreciated.