armyguy I found that it was a waste of time to use a Kitchenaid. It’s really not designed for the kind of mixing we are doing for sausages. The are expensive to replace if you burn up the motor. You can buy a good grinder and mixer for about the same price as a Kitchenaid. I know firsthand.

Re: Stuffing snack sticks?used 80-20 ground chuck and got yellow fat deposits between meat and casing. Any suggestions on how to avoid this?

jehatha I followed the Waltons directions to a T. Fresh, there was no problem, but noticed yellow fat when vacuum packed and frozen.

Departing Contestant mixed forward and reverse for about 8 minutes and until mixture was good and tacky.