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General Time / Temp for Sausages? - Page 2

post #21 of 26

dave, that sounded great n made sense, right up to the ''blew up the gear case'' part.

 

i use my KA daily n don't wanna kill it.

post #22 of 26
Quote:
Originally Posted by susieqz View Post

dave, that sounded great n made sense, right up to the ''blew up the gear case'' part.

i use my KA daily n don't wanna kill it.


I had crushed ice in the meat to keep it cold.... It wouldn't grind up in the cutter.... formed a BIG frozen ball and the gear case gave up....

So, take the top off of your KA mixer... if you have the Bakelite gear housing, change it out to the metal housing That will save you in the long run.....

These folks have everything... http://www.ereplacementparts.com/kitchenaid-mixer-parts-c-114958_114959.html .... plus parts for other stuff....



post #23 of 26

Thanks for the link to the repair parts. Good info.

post #24 of 26
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post #25 of 26

That is great information to have dave. Duly saved. I have one from the 1950's and it is rock solid. I have been thinking I need to lube it up though. Can you tell me what I would lube once I have it taken apart?

post #26 of 26
Quote:
Originally Posted by timberjet View Post

That is great information to have dave. Duly saved. I have one from the 1950's and it is rock solid. I have been thinking I need to lube it up though. Can you tell me what I would lube once I have it taken apart?


http://www.amazon.com/KitchenAid-mixer-4176597-grease/dp/B000TRBW42

http://www.heritageparts.com/Manufacturers/Kitchen-Aid/KITCHEN-AID-LUBRICATING-GREASE/p/KA4176597?gclid=CLDE77jz4cICFRFafgodIwQAVA


That's what I used.... PM me your address and I'll mail you some...
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