I actually have a cheap gas smoker with an attached Bradley Smoke Generator. It’s not the best but I can easily smoke at temperature around 100-120F.

processhead Thanks Paul, I just want to be able to get knives and plates for it as well as make sure it marries up with my 25# tilting L E M mixer.

JpCatania
Here, download this and read, it is pretty much required reading for long-cook low temp such as smoking stuff and sausages.
USDA Food Safety Inspection Service Cooking Guidelines for Meat and Poultry Products
https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf&ved=2ahUKEwig_Invqqr_AhXZC0QIHX9lB_EQFnoECEEQAQ&usg=AOvVaw23GxtfA3UKh2ICGXTWyZ--

The intent of “cooking” is to kill harmful bacteria, pathogens. This is the guide that tells you what temperature and time combos work, to allow commercial operations to pass an inspection to be allowed to operate. It is the source from which all professional cooking decisions and processes, and Health Inspectors use it to determine if your methods are safe for consumers, etc.

If you are cooking a loaf of spam like in my post, with maybe 30% fat, and you don’t want the fat to melt out and ruin product, how low can temp be and for how long, but still kill all the bacteria? That guide has nice charts depending on your cooking method to tell you. Here is the one Ibuse most, for non-poultry meats:

Screenshot_20220902-193833_Drive.jpg

It is pretty easy reading, and some of the best 30 min you can spend for sausage and meat cooking. Hope that is helpful!

processhead I hope it works, and good luck with raising the price.

This is the only pellet smoker I own. The reason I bought the 640 is it’s big enough for what I do and I don’t have to baby sit it. In the winter time it will go through 30 lbs.of pellets for a 12 hour cook. If I had the winter cover it would be better. Never had more than 6 butts at one time or 3 packers. I hope this helps.

TexasRob Here is the collagen casing / stuffing horn combination chart that Waltons recommends.

bb869a24-0416-4cf1-976a-22e30069c3f6-Casing-Funnel Chart.jpg

Ok yeah. I have s inkbird and once it gets u to temp im usually able to hold it within 10.

twilliams that is definitely a good reminder.

Dave in AZ did you ever get a variable speed controller for the Auber fan? Which one? Thanks!

Jonathon my youngest is still in college. He pays for school by buying stuff at yard sales and reselling on eBay. He does pretty good with it Since I’m off Friday and sat mornings during warm weather months I’m hitting yard sales and picking up inventory for him. Occasionally I find something for myself. He’s end up with weird stuff.

I’ve had two C*****s grinders so far, the first was the 3/4 hp #22 head(yes years ago their 3/4 hp unit came with a #22 head, they changed it to a #12 head later on). I burned that one up then got the 1 hp #22 head(which took the place of the 3/4 hp #22 head). But yes they both got a touch warm like you are saying. Everything Bob said in his reply to your problem is good advice!! Especially greasing the white nylon bushing that the back end of your auger rides on and more importantly not so tight on the grinding plate retaining ring!! Nicely snug is good, when I finally figured that out it made a lot of difference as far as the heat build up. Plus after every use I rub my grinding plate and knife on a diamond sharpening stone which I think has helped this problem more than anything. It’s good practice as it keeps them both nice and sharp for your next use and like Bob also said keep using the same face of the grinding plate as that knife and plate have become a matched set!! That may not seem like a big deal but it is. Every year for about 18 or 20 years we used to host what we named Sausage Fest at my house in my basement at the second week of March. At least 50 -60 people would show up and we would make somewhere between 720-750 lbs. of Hungarian Sausage, a recipe brought here roughly 90-100 years ago by my wife’s family from —yeah Hungary!! HAHAHA!! Was quite the extravaganza to say the least but with a lot of hands helping we would start about 6:00am boning out pork shoulders and have all finished product bagged out and equipment cleaned up and put away by 2:30-3:00pm. This of course entailed massive amounts of drinking and eating what we just made!! Then everyone there would buy whatever lbs. they wanted as they left and the cost was exactly whatever I had in it, from the pork to the freezer bags. Worked out great!! Ok sorry I got off the beaten trail here but I think I helped a bit with the original problem. Just wanted to share some of that history!!! Thanks!!

Tex_77 said in Grinder question:

bss14978 not normal for probably just 15# of brisket being ground. Jonathon processhead thoughts?

Definitely not normal and not the first time heating at the auger drive-end has been reported on this model. I would contact customer service.

I found a basic cuisinart with just the steel blade at a garage sale for $10.00. Nothing fancy but works for chopping peppers and garlic and pureeing what ever I want.

Jonathon what thickness are the patties? Hopefully about 1/2 as thick as the burger one.

Really what you need to vac seal liquids well and consistently is a chamber vac. Yes they are expensive, but it will pay for itself in the long run.

Thanks… will try it & see how it works in my setup.

Steven, gets no better than that… Cheers

WVTim Congrats! Nice slicer!

mrobisr You’re on your way to a full Stainless line up. Only 1 aluminum pan left to go.

PaPaSmokes Look for a “jeweler’s” or “jewelry” scale. Most are accurate to the 0.01 g, and you can usually get one or about $10. That’s what I have around when I need the sort of amount you are talking about.

Yes, after it starts to run normal, it continues that way so I am sure it’s cold grease or lube. I am sure the 12 and 22 have the same design and it could possibly happen to them too. Since they are maintenance free, I assume the #8 has a smaller gearbox but using the same viscosity lube. I was told the warranty is only 1 year, not the 5 year as the “sales information” states, but I also agree warming it up will solve the problem, as long as the motor doesn’t trip out while starting. I would not want a lite viscosity lube to leak out while using it in the summer time either. As always, thanks for the valued input guys…

BobSmith Foam sheathing, insulboard. Great use!

Zellhouse When I bought the 11lb one to replace another manufacturer’s 5lb single stage stuffer it was a great improvement.

you can soak the stones in ammonia and then scrub them with a wire brush and let them dry thoroughly.
I always sharpened the slicer blades so they would make a clean circular cut on a sheet of paper (NOT with the machine running!!)

Anyone interested in a very lightly used meater block and an extra probe? $250 plus shipping if anyone is interested. Works great, I just went a diff direction in probes.

5EA5F52B-6B05-4250-8F5A-A78B165C060D.jpeg

I tried out the 1/2 inch ratchet drive today while stuffing summer sausage. Totally pleased and satisfied with how it works! I was working alone and being able you work the handle between the 11 o’clock and 2 o’clock positions was a breeze.

I put a cheater pipe on the ratchet for a bit more leverage and I think I could stuff brats and other smaller stuff alone as well. Probably not sticks though.
Sticks would still be a two-man show.

20230326_092728.jpg

Steven Winscot Very nice, enjoy.

WVTim I want to see the video when you attempt that. LOL

Thank you all for the quick reply

Grimpuppy glad you are having success with your new equipment. Sounds like a good investment

I bought a used meat slicer that had been repeatedly oiled with vegetable oil. Gosh that was so hard to clean it looked like tree sap.

PaPaSmokes I have the high grade L-E-M knives for my grinder and I get several years out of them before I purchase new ones. I find it easy to keep the knives and plates paired and baged together in bubba (lol) wrap.

I have had good luck using 800 then 1000 grit wet paper on a piece of glass.

I had a adapter made,take hand crank off,and chuck into a half inch cordless drill on my 20# mixer. Easier than cranking!

Joseph Hadacek said in Restoring old enterprise:

Back in the day these units were referred to as lard press, fruit press and butchering on the farm were put to good use! Cooking down fat from pigs and then leftovers into the press you made cracklings ! A litte salt and that was just like eating popcorn . We used the press to make sausage links and baloney ! I have one which I used until it got to heavy to move around so I completely restored it and bought a new vertical unit! Parts are available on Google

Weight is one of the drawbacks of these stuffers, but the fact that there are so many still around is a testimony to their durability and functionality.
I retired my 8 quart Enterprise because of the weight issue, but I now use a 6 quart cast iron model with a cylinder that is removable from the frame, piston and gear drive. This is a huge improvement and makes cleanup much easier and is the design most of the modern SS stuffers are patterned after.
I also added a custom extended crank to mine which offers a lot of added leverage when stuffing snack sticks or other small diameter sausages.

f1d081e4-086d-43a5-8926-4a86d1ef51b2-20180314_093916.jpg

jguarino69 Dave in AZ has an excellent post on this that I am going to post to in a minute here but in general the Waltons 50 lb mixer will hook up to other grinders but our grinder wont hook up to that Weston 44 lb model. We initially thought it would because if it works one way, why not the other but it has to do with the area around the hookup.

Picked up the phone,called them,they said no. But it’s fine

processhead That is why you will have that grinder and your then your kids and their kids. That is how to properly take care of a serious tool.

caryfr5 Thanks, It looks easy peasy! I see All I have to do is call RecTeq to get the controller of course it will be a voided warranty. I watched 2 different videos, the second one was even in my series.

I’m still looking at the fence! Almost pulled the trigger last Sunday but didn’t.

mrobisr that’s what I do also. I use the brush as just a final step. Usually nothing on it at that point.

Jonathon I always have to give my wife a warning after I sharpen the knives with my Tru Hone. I was impressed with it after I sent you the knives to be sharpened.

badexpresso I don’t have that kind of sealer but the one I got started burning a small hole in every bag when I was sealing. I found a slight raised spot in the heating bar. Replaced it and had no problems since. I bought another replacement to have on standby if it happens again.

Grimpuppy said in freeze racks for sausage prior to vac sealing:

I found since changing to a chamber vac, I don’t need to par freeze them anymore

another selling point

Jonathon Thanks for confirming that. I suspected that it might be an old image but wanted to verify with the someone who knew for sure.

Denny O I hand wash mine also, quick and easy to do.

Kalebtrojacek can’t ask for better than that. Looks great 👍 congrats.

Jonathon said in Walton's Chamber Vac Sealer:

Mcjagger It will be a month or so but we have a video coming out on this. Still being worked on though.

processhead I assumed it was a lot more expensive than it is… even with the wall mount it’s not bad. I don’t need it, I don’t need it, I don’t need it. Ahhhh okay, this needs other parts. Their plug and plays are a little more inline with what I was thinking that they would be, but still not too bad at all. A mechanical/electric illiterate like me needs the plug and play option.

Possum If this does turn out to be the solution; order a second bushing in case you lose it or it gets damaged in cleaning. I always have a spare because I lost one, I assume it went down the sink drain while washing things up or rolled somewhere I can’t see. I never found it. I remembered Jon/Austin saying to always keep an extra auger bushing and an extra stuffer seal ring on hand. I now have spares of both on hand!

Did not see this post until now. You have described exactly what I am seeing on the Weston 22 I posted about a couple days ago. I ordered a new auger bearing earlier tonight and hoping that helps. Did you ever get this issue resolved Miket482000

Denny O said in Waltons Quick Patty Maker:

couple of extra stockings

Keen eye you have. We have 5 kids total. Twin girls 17, boy 14, girl 10, and boy 7. We did an advent devotional this year and each night we let the kids have 1 thing from their stocking. The extras were for if one of our twins’ boyfriends was over.

Spidey thanks for the heads up !!

Jonathon said in Equipment Covers:

probably should have thought of that too

I wish you would have. I’d consider purchasing one for my Sirman Galileo 350 manual model. Its got a footprint of about 29x30x21 (LWH).

Jonathon I think it would be great, vs using a small one & always having the inverter with you. I would find it best for fishing, especially if fishing (& catching) things like Tuna, where you want to fillet or steak fast, but not be in contact with a lot of water. Vac pack, & get on ice. I had a discussion with someone not too long ago on taking a packer into the field. We concluded that we might not necessarily use something like that for the regular meat as we like to age it first, etc. However, it might be good for quick packing things like the hearts, kidneys, livers, etc.

I use black storage totes (ones with the yellow or black tops)

https://m.northerntool.com/shop/tools/product_200885282_200885282?cm_mmc=Google-pla&utm_source=Google_PLA&utm_medium=Storage %2B Organizers > Bins %2B Racks > Totes&utm_campaign=Tough Box&utm_content=61327&gclid=Cj0KCQiA45qdBhD-ARIsAOHbVdHLMcPs8L33xmF-Mj-J5Td68_bl0HxXZbTBP54fmw4v4BHo3S1afJIaApJyEALw_wcB&gclsrc=aw.ds

Cody Wiese 0 looks like you are having lots of fun playing with the 3D printer…great application !!!

badexpresso I have done as little as 15lbs and it did a fantastic job.

bocephus thanks. I will probably go ahead with the order since I don’t need them right away anyway

John Belvedere I have used them too, they are Great!

johnsbrewhouse Thanks for sharing. That is helpful to know.

Denny O let me know when you find out. I’ve never thought of that but I have a l*m and could attach that to it if it works.

Wow, it still has the apple cider sleeve as well!!! That is awesome!

Jonathon perfect! I know I mentioned this a while back and you said that a video was going to be coming put.

dawg Thank you!

Just want to thank everyone that was involved with the issue I have had with scales. Austin, Jonathon, Ayani and the others in customer service, the reason that Walton’s is so great is not just the products but the way they stand behind what they sell.

Austin Thank you for the update!

AndrewPachon Wow, that could sell.

Does the stuffer have a plug in port on the side? I believe the motors are backordered until Feb.

jason.neucere So that was the premise we ran on initially when we found out that our mixer fit our old Weston grinder, however, there are some pretty serious caveats to that. The size of the housing around the gear can vary to a good amount, for example, ours is large than Weston uses so it will work from grinder to mixer in this case but not from the mixer to the grinder. Another big one is how to lock the heads in. Ours and I think Cabellas are both top notches whereas a few of the others are either below the notch or a different sized notch, so it will come very close to hooking up but not fully connecting the auger drive shaft to the chuck in the grinder that turns the auger.

Tex_77 They are definitely winners!

Compressed air can work well too.

Mcjagger thats what I have and for 50% off, I dont know why anyone would get something different.

processhead said in Buffalo Chopper Auction ends 11-1-2022:

Did anyone note the hammer prices on those items?

I have gotten some good deals from this site before.

I picked up a Hobart 4812 power head only last week on a different site for $15.

Has anyone ever compared the Weston Pro2600 or 3000 to the Vac Master Pro260? Any thoughts? It seems like the Weston is much heavier & has a stronger motor when doing the calculations, but not sure as everything does not seem straight up & across the board on the available comparisons. I have not seen a lot of difference between the Weston 2600 & 3000, other than the 3000 says digital & the 2600 says manual. With regard to SIMPLE, HIGH QUALITY, I have had better luck with older manual, analog equipment vs newer digital. I find analog easier to use, etc. too, even though most all the advertisers say digital is easier & better.

processhead great to hear. Enjoy 😉

USMC glad to hear they are working on it. Really great people here and understand frustrations. They will get you what you need.

cdherman
you might just try a small file to enlarge the center a little if it is close and if a file won’t cut it try wrapping 100 grit cloth sandpaper on a piece of small square stock and see if that will enlarge the hole

TheBandit Papa & Process have hit the nail on the head. I don’t mess with any of the other stuff though, not even the ice. If they really need more of a cleaning after the soaking, I have some small bottle/pipe tube brushes that will finish the job.

I went on amz and looked. Found what I thought was a good size 4x6. Ordered 1000 pretty cheap. Got em and found that by the time I put anything in they were to full to seal. 2 yrs later bet I got 950 left.

Lance Just curious how you are liking this still?

In the picture above, the ends don’t look very formed, more like a rough chop. Are those collagen casings? I thought it was supposed to give a more formed/ twisted appearance?

bwsmokr
You can put a rack on top and get 20" above heater, or 23" to sides.
However, with just a couple sticks on side to elevate hanging rack to top of chamber, you could easily do 23 and a max of 27". That would work fine for like chubbs hanging down on hooks.
20221010_161259.jpg 20221010_161309.jpg

Pivodog said in Gear Box Oil for Hobart Chopper?:

processhead, I knew you had an answer, thanks!

I’m smoking 12.5 lbs of brisket hotdogs right now!

Say, I’ve been thinking about making hotdogs all morning, and I have 3 briskets in freezer. Can you tell your favorite hotdog recipe? I’ve looked at a bunch, but never seen someone say, “THIS one!”
Thx!

processhead I try to do the same & also do a Star San Spray on it, jut for storage as cannot be too much sanitization hardly & then spray with food grade silicone oil on all moving parts & metal finishes & check food grade silicone grease lubrication on all applicable parts for storage. It just makes starting up so much easier for the next run & cleaning up so much easier for the current run.

These folks have never failed me when I needed a seal or bearing without a part #. I have called them and gave them the measurements of the item and they either had it or could get it.
https://www.purvisindustries.com/

Spidey Now you have me thinking of using one of my black powder ramrods or something…

Something else to think about if you have the capital for it and are on the wait list. Buddy has one and been great for him to hang and get to them later.
https://www.koolabuck.com/product/koola-buck-jr/

Tex_77 You are awesome! Thanks.

Jamieson22 said in Walton’s 50# Mixer + L*M Big Bite #22 = Compatible!:

Am typing without thinking. My thought was to lower mixer legs and put it on a cutting board or something if the maxed legs cause me any issues.

I was thinking that you were heading in my direction but I just had to get my fun jab in when I had the chance!

Volley your serve friend!
🤣

Jesser Walton’s Fresh Seal Vac Sealer, this is what it is listed as.

Larry Tumblin that would be a dream setup for me.

Ken1261 glad to hear it. Congrats and great looking buckboard bacon.

Dave: For those longer pieces of meat like whole width slices of bacon, you can bend the belly and tie it. That is how I did it to slice bacon on my Cabela’s 10" slicer.

Dave in AZ good lesson thanks. I’ll use it.