glen

Start out very low temp warm water and raise slowly this will help from bursting , Also like mention needle the sides to help with pressure buildup . Bet they tasted great

Just my 2 cent Stella 69

kyle Thanks for the response still trying to navigate around i will give it a try but will need to wait until winter here in Az to hold at 70 degrees for 3 to 4 weeks

My Understanding is it a ring of Sausage normally fully cooked but ground very fine like bologna .

I am a very new Member and do not normal chat on Website in fact this is my first one BUT i have always been a meat guy in my career and very much in enjoy the site also product for sale, comment from other folks ETC.

BUT not really tech savvy and don’t really know how to move around like others more experience or younger than myself

Have you ever thought about a U-Tube video on how to use the website and all it functions ?

Just a thought for us/me tech unsavvy folks to learn how to get around ?

No kids at home to help anymore

processhead
Thank for the response.
Thank for your service also i see.
My Daughter was in the marines

kyle

Great thanks

kyle

Would like the Kraut Recipe also if available.
Alway want to try that myself .
I do pickles every year also .
Thanks Kyle

Great idea
Would even avoid hitting your arm when holding the casing to get filled .
Trying to go up on the handle with snack stick 19mm stuff in hard.

Goodyear Arizona here
Meat cutter and Meat buyer for years
Very much enjoy Meatgistics
Learn sometime new almost every time .
Thanks

You should try the belt sharpers they sell at Cabels Etc
Been a Meat cutter most of my life and these are wonderful.
They can eat up a knife but very good a sharp knifes.
You do need a good steel very important with any meat cutting.

Midwest_kc

Thanks for the response
I do some 25lb batches but mostly 15 since its just the wife and I.
Maybe i should look at smaller mixer like 30.

Thanks AGAIN

RJ Adventures
Thanks for the feed back

Was thinking about buy that 50lb mixer myself .
Your thoughts on how it worked ?
Smaller batches 5/10/15/20
Cleaning ?
Etc
THanks

Thanks for your service
Sad now days how you guy are treated buy some folks.
Meat buyer for big grocery chain
Been in meat business for over 40 year
Really enjoy the Sausage stuff .
Stay safe and thanks again

Jonathon

MEAT HEADS

Jonathon

Wonderful Thanks
Very nice to chat with meat guys i really enjoy making Sausage and Jerky .
I wanted to purchase the 44lb mixer do you know when that will be available ?

twilliams

Thanks yes i will do that on the next batch
Thanks again much appreciated …

PapaSop

Thank for I will for sure try the next batch stay safe

twilliams

No i did not was trying to get the good dry wrinked stick so i lower temp and cooked at 120 for another 2 hours .

They looked great , meat stayed together nicely just casing peels off with easy .

I was thinking maybe i didnt mix enough but meat stayed together nicely also stuffed tighter and that helped for sure.

I will try ice bath on next batch THANKS A BUNCH

Having issues getting the calgon casing to stick to meat. When you eat it you get a clump of casing left in your mouth. Help please.