weston meat mixer parts
gerygaub last edited by
I wonder if anyone has the 44 pound meat mixer from Weston. I recently went to use mine and realized I am missing parts. On the opposite side of the handles on the mixer there is the metal piese that you slide in and the 2 screws that you use the allan wrench to tighten. What ever there is after this piece is missing. Can anyone assist so that I can purchase the correct part/parts. Not sure if there was a knob or a spring or just what is gone.
@gerygaub I have a Weston 44 lb meat mixer back in the video room, I took it apart and am attaching pictures of what I think is missing, it is just one bronze piece and then the black knob screws into this. It is called a Pivot Pin and I would imagine you could order a new one from Weston.
Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas
Tom T from Boise, ID
Oh… I ground the pork fat and the venison at the same time. 2 chunks of venison, 1 chunk of pork, back and forth…
Yes… sure cure and sure gel binder. The venison and pork fat were both still partially frozen when I ground them. First through the large course plate, then again through the small plate. (Not sure of sizes, but these are the plates i normally use for summer sausage). I probably should have put the meat back in the freezer before seasoning but i was pressed for time. I mixed by hand for 14 or 15 minutes. I also think I might have added to much water. The video said 2 quarts for wild game 2 pints for fatty pork. I put in 1 quart and about another cup. I mixed until it got tacky and then mixed some more. The meat seemed soupy to me but the video said that would be ok.
The shriveling occurred before I bumped the temp up. I was using a digital thermometer with a probe, when the temp stalled for a couple hours, I suspected the temp might be reading inaccurately so I opened the door to confirm with a dial thermometer. The digital was accurate but the sausage was already shriveling.
Another thing that bothered me was the casings… these had perforations for some reason. I e never used perforated casings before and seemed like I was losing a pot of moisture through them. Did I have the wrong casings? The other fibrous casings in the catalog said you were supposed to poke them anyway.