I usually make two 12 1/2 lb batches of sausage at a time. So I have a 20 lb stuffer.

The mixer I have attaches to my electric grinder so mixing is easy for me now. Just in one direction.

Odd that my first $80 Walmart grinder has a reverse setting but the $450 #12 LEM grinder doesn’t. I guess they want to sell that to you as an “attachment” later.
I have been just mixing longer to get the extraction. I thought I was missing something. Thanks samspade!

Not sure if this is the right place to post this question by here goes. All mixing instructions says to mix one way half the time then half the time the reverse way. I have a 3/4 horse LEM mixer and a 25 lb mixer attachment for it. For the life of me I can not figure out how to reverse the rotation for mixing. Is there a trick to it?? Thanks for any help!!

I hope my son will feel the same way when I am gone.

I hunted with a bow for many years and got my first buck with an old recurve and cedar arrows many years ago.
But ,alas, at 70 yoa and disabilities I can’t draw a bow anymore. So I go for long range shots with
my 7mm rem mag to fill the thrill rush. But bow hunting is the best.

Sorry I was not more specific.
7mm Rem Mag is what I meant. I have killed deer from 30 yds to 400 yds in Missouri. And elk up to 600 yds in Colorado.
Four black bears fell to this bullet in Quebec in years past. For an all around weapon, for me, is this configuration.

7mm period

Thanks for the replies guys. I got it from Butcher’s Pantry per your suggestions. YooperDog, I got my controls for my chamber on Amazon from the INKBIRD store.
Here is the link but the web site will probably remove it, https://www.amazon.com/gp/product/B01LL4SNIE/ref=as_li_ss_tl?ie=UTF8&linkCode=sl1&tag=2guysacoole0c-20&linkId=7a3a7eec722d806b4edd21088f7bbbbc&language=en_US

This reply is on a very old post but hoping someone is still watching it.
I want to start making salami. I built a curing chamber from an old frig.
bought all the gadgets to make it work and tested it for a month. Now I
want to start filling it up. BUT I can not find where to buy Mold 600 for the
outside of the salami. So, where can I find this mold? I looked for it on Walton’s
website and couldn’t find it there. By the way these pics are great!

that link should solve all your problems, it did for me. I followed the links provided and found all the items on Amazon.
It adds up to about $200 for the parts but I make several hundred pounds of sausages in the winter but had to stop during the
warmer months. Now I can continue all year!

Try this link: https://www.youtube.com/watch?v=CRi1QPsYAgc
I built one from a frig and it works GREAT! Good luck