looks good

@Little-Baby-Teddy That looks awesome! How did it come out? Got any finished product pics? That sound similar to the sweet little old asian neighbor of mines recipe. If she’s making it I love walking by her house, just an all around awesome smell!

@Little-Baby-Teddy Please reserve the Urgent category for processing issues. Personally I think Youtube has had some serious issues for the last 4-5 months but that certainly isn’t something we can do anything about.

I just made some tenderized pork steaks from 1/2 of a 10 LB pork loin. Pork steaks will be breaded and fried later. I used Waltons hand crank jerky and meat tenderizer unit to tenderize the pork steaks. Love this machine. Then with the other half of the pork loin, I made maple breakfast sausage. The seasoning I used was High Mountain from Bass Pro. First time using this seasoning and I tell you it is some good eats. [image: 1593605660566-20200630_153835-resized.jpg]

@IndianaJohn Yeah patrick (video editor: many other functions) noticed this yesterday and fixed it!

Got to try that too. Thanks

I’ve had it happen to me as well but I can always tell when it is going to do it, if something is taking a lot of effort to stuff then I know to back it off easy for a turn or so. You might check to see if you air release valve is functioning properly.

I think white pudding is traditionally made with a beef casing which would be thicker than a hog casing. Not sure if that would make a difference though.

The concerns about refreezing meat (ground or otherwise) have to do both with safety and quality. If you safely thawed the meat and did not keep it long, refreezing shouldn’t be a problem. Don’t take my word for it, though. Take a look at what the USDA has to say about it. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety

Now that I have Used the 11# Waltons Stuffer. ALL I CAN SAY IS SIMPLY THE BEST. AWESOME TOOL.