I bought a universal 29"grill cover at Home Depot that has velcro on the sides. So far has worked well even in wind storms. We currently have on our cement patio but will be moving inside basement for winter. I worry about freezing temps damaging the electronic controls.

Kind of bummed as customer service just said that the Weston 44lb mixer we bought from Waltons won’t work on the #32 grinder.

But what about needing the reverse for attaching the mixer? We are supposed to mix one way and they the other, so reverse would be needed, correct

What about the Reverse feature. THe #32 says it does not have reverse. Thoughts

If you only grind once which size plates are you using in your #22 or #32 grinders? We always grind twice for any sausage we do. First with the 7mm-coarse, then we mix in seasoning, and 2nd grind with the 4.5mm-fine plate. The 1st grind goes pretty fast with our #12 grinder but the 2nd grind takes a bit longer. Do most of you grind your sausage 2 times or only once? Maybe we aren’t doing it right.

Need to choose between #32 and # 22 grinder ASAP while on sale. We process 2-4 hogs per year, usually 1 deer and sometimes 1 beef. I know the #32 would go faster but is it worth the money vs the option of using SPECKO plates on the #22. Any advice would be great. We currently use a #12 Cabela’s grinder. Thanks

Please share your canning recipes when you have time. Want to can more this year and try new recipes

twilliams yes I did.

Fat_Bob good to know. Thanks

Jonathon. Got some dowel rods and have some in the pk100 now. Hoping they cook faster

twilliams we bought directly from manufacturer as well but to cyber Monday price. It did not include any v grooved rods for hanging

I closed the dampers at 155 and left them closed. I left space between sticks, about an inch. Will definitely be getting a probe thermometer. I think next batch I will get some Dowels and hang.

I think we got good protein extraction. NO fat at all in drip tray. The snack sticks look good and we can’t ‘push’ out any fat like your one video shows nor do we see fat on the outside ring of sticks(between meat and casing). We cut our sticks and laying them on the racks vs hanging them. We do not have a thermometer like the Meater or anything similar(need to purchase). So I am using Walton’s Waterproof Quick Read Thermometer. Of course that means opening the door and pulling out a stick and closing door while checking the IT of that stick(I know not ideal). We check about 5 different sticks from various locations. I have checked that thermometer against another meat thermometer I have and they read the same. I have not checked the PK100. It is the 1st time we are using the PK100 so hoping it is accurate from factory.

Did not boil water, but hot out of tap. Used 2 automotive sponges. For the Willie’s snack sticks 25lbs of meat and 2 quarts on water.

We did not use a cure accelerator or binding agent. Would that cause a longer cook time?

Question- in meatgistics video on cooking sticks Austin said snack sticks should cook in 4-5 hours. It is taking us 8-9hours. Here is what we aredoing.
1st time doing snack sticks and using pk100. We are choosing to use pk100 without smoke due to extreme outside temps so pk100 is in our basement. 125 for 1 hour open dampers, 140 for 1 hour(added water pan) dampers 2/3. 155 for 2 hours closed dampers. 175 for 4 hours IT only 150 so bumped up to 185 for 1 hour. Finally got to 160. Ice bath for 10 minutes and then set for 1 hour before refrigerator. Tastes awesome, some wrinkling of casing but not bad. Length seems really long…thoughts and suggestions.
Also how much space do you leave between sticks? We cut to length and set on racks with about 1 inch separation but not getting even 25 lbs in pk100.
We have another 50 lbs to do.

Tex_77 do you cut collagen casing then?

Thanks. I was in a hurry when I cooked these in cast iron pan so may have been to hot of heat.

Love using Collagen casings but think I might still be using them wrong. Stuff great but can’t figure out how to twist them and when we cook them the casing splits off. They do keep their shape when cooking. Thoughts or suggestions would be great. ![20201214_121001.jpg]

It was for 15% off non sale items