Jonathon

Thanks for the input! Last night I wrapped up the last bit of breakfast sausage and called it a night. I did have an issue with both the 2nd grind and with stuffing and I think you hit the nail on the head and need to meat to be still mostly frozen if to get it down in chunks a little bit at a time and pushed through the auger.

My trip was pushed so I will try again probably tomorrow night to see how it goes.

On a good note, I fried up some last night and it was DELICIOUS so that is good!

Again, I appreciate all the help and input from you all! I can only learn so much in the vids and the hands-on work with some advice is always the best way to get good at it! I’m not giving up!

Dave

Jonathon said in Pushing REALLLY hard and nothing! 25lbs waiting!:

alanburkholder Is correct you should add water BUT it also shouldn’t be impossible like it was without water. Couple other things to make stuffing easier, use really cold meat, when fat gets warm it gets sticky and will fight you when trying to stuff, don’t use too small a casing/stuffing tube and make sure everything is properly ground. It sounds to me like something (a hunk of fatty material is the usual culprit) gets stuck in your stuffing tube and won’t let anything get past it.

Is your medium plate a 3/16"?

Thanks Jonathon! I have it in the freezer now and am going to let it thaw a bit so it’s not frozen but not sticky either. I had it cold last night and it wasn’t sticky when I started but it warmed up pretty quickly.

Yeah I do believe it is a 3/16" plate for my medium and a 3/8" for my largest one.

I appreciate all the input and will update tonight when I hopefully have several successful ropes of brats!

Dave

Oh man! Geez I thought I saw to NOT add water, apparently I had it backwards! Thanks much! I am going delay my trip so I can try it tomorrow night.

Dave