Sausage Chronicles....

[Matthew]

I have made Brats many times over and over and it ALWAYS the little things that get you..... This time it was a bushing... I made 45 pounds of pork to make brats, cajun and smoke cajun brats.... I leant my grinder to a buddy and got back and proceeded with grinding.... first grind it was ok, not bad, but ok.... Then came the second grind and things went haywire.. Nothing was going right... the grind was like squeezing mashed potatoes through your hands... Rewind, As I put the grinder together, I noticed a plastic piece that I hadnt noticed before. nothing the different... I was on second grind and hence the problem... I tried to fix the problem and nothing I tried a few things and still nothing.. The missing piece was the bushing and I had on the wrong place... I talked to LEM and they had helped me with putting in the wrong place...and after, I had noticed things back to normal... as pictured the difference... Anyway... I am about to make 45 lbs of Brats

 

[Timothy F. Lewis]

These things are supposed to keep us humble.

 

[EricV.]

My grinder came with 4 different grind plates, when making sausage I use the wagon wheel plate. I like to use Course Ground Meat for Stuffing Sausage like Polish Sausage, Bratwursts, Kielbasa, Etc. This Plate is also used when you wish to "Double Grind" your meat for a Natural Mix of the Lean Meat and the Fat in your mix. I do double grind every time.

 

[Matthew]

It it all turned out great.