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I finished up the rest of the pork butt I ground tonight. I made two recipes in 2lb batches, a mango jalapeno and a Manchester (both from the Wedliny Demowe site, though I modified the jalapeno recipe by skipping the white wine and using mango juice and a diced up mango). I fried up the leftover...

I could be wrong, but I thought the 5lb (think LEM and similar) and 15 lb like the one I linked on Amazon, and every other one like it, have the same diameter drum/plunger. It's the wider ones (the LEM 15lb and if you look at the 22+ lb models from Hakka) that had the issue? Is the 5LB LEM...

Ok, thanks! I'll search around and see what is recommended. I think I looked at a few threads earlier about that.

Is that more from people trying to do 15 lb's at a time in it? Or just the design? I was thinking about that today and figured it'd be easier to just do smaller batches in it at a time. It's not like you HAVE to put 15lbs of meat in it. I'm completely new to all this. Previously I've made...

Yeah, I'm actually looking at getting this one: 15LB with stainless nozzles and they have pretty good reviews. A 5LB stuffer isn't very much less.

Thanks everyone. I did buy some hog casings from a local butcher here to use for the rest of the meat I have (going to make some type of jalapeno sausage tonight). I had put the sheep casings into a high concentration brine and threw them in the fridge. I might try taking them back Thursday or...

So I've got two people saying to not use them and two people saying to use them. o_O If they didn't have those green flecks on them I'd lean towards using them, but those have me worried, even if it was a small number of them. The smell was definitely stronger at the spot with the green flecks...

Hi all, new guy here. Just started smoking my own meat in a Masterbuilt Electric 30 that I got for a steal from Walmart at the end of the season, and just tonight am doing a second try at making my own sausage. Unfortunately while I finally managed to find a decent breakfast sausage recipe and...