indaswamp
Thanks for the tip. I already knew that, but would have forgotten had you not just mentioned it. I only did about 75 lbs today. After the second batch I had a mech working on the grinder and wasn't sure I'd have time for the third batch once he was done, so I pulled the left over casing off and trayed it up with a bit of water. I hate to throw away perfectly good casing, especially when I could desperately use it at home. (not gonna take it without paying for it). It was a prime time to see if I could reload it. Your tip worked like a charm. I did try at first with out running the meat out and it proved near impossible.Really well soaked casing made a huge difference. No sticking, much easier to control the fill just better all the way around. Then the boss (he has a processing business at home) showed me a couple thing to make it faster.
1. Spin every other link (skip a link and spin one) this will effectively twist 2 links at once. Also no need to track which direction you did the last link, you can go the same way every time.
2. When cutting links apart, lift by the second link and cut either side of it. You do kinda need to let the links on either side of it touch work surface just enough to keep them from un-winding. As I get more used to doing it, I will be able to lift more links at a time and cut even faster.
Just these 2 things reduced the twist and cut to 1/3 the time.
chopsaw
.. yes there is a dizzieing assortment of flavors. Worst part from my end is some are bulk only, some link or patty, some link or bulk and I think some may be link only. I have made some in bulk and once I went to wrap them, I found there was no price/label code for them that way and had to re-work the whole 25 lb batch into patties. I have a cheat sheet now.I'm having the time of my life but don't tell anyone. You know how management reacts when they think you're having fun.
