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Old 02-08-2020, 05:59 PM   #1
TXbowman
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Default A couple sausage making questions

For you guys who use a stuffer, does the hand crank work fine or are you using an electric one?
Do you use the stiffer for meat bags too or links only? I would think it wouldn't be too hard to fill a bag straight from a grinder.
Do most of you season meat mand mix before grinding? In the pictures of Cabelas meat mixer the meat is already ground.
Thanks for any help.
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Old 02-08-2020, 06:08 PM   #2
kd350
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Hand crank... if we had a bigger one it would be nice to have electric

We don’t use meat bags. We vacuum seal our ground meat after we grind

We Have a mixer so we mix before. It will also mix when you grind
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Old 02-08-2020, 06:13 PM   #3
ColinR
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I use a hand crank stuffer no problem. Way way better than stuffing with a grinder.

When I used the bags for ground..yes I used the stuffer not my grinder. Now I just vacuum seal.

I don’t have a mixer so yes I add my seasoning before I grind. I put the cut up meat in a cooler, add seasoning and mix by hand. Then grind.
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Old 02-08-2020, 06:16 PM   #4
TXbowman
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Good info. Thanks guys
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Old 02-08-2020, 06:21 PM   #5
Rick
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When I load meat bags w ground meat, I use a canning funnel. Slip it in the mouth of the bag and wrap hand around it to hold it on. use other hand to load meat. tap bag lightly on cabinet a couple times to pack it, twist and tape. It is the easiest way I have found to do it
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Old 02-08-2020, 06:42 PM   #6
Electrican
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Hand crank stuffer for sausage links.

Use the grinder with 2” stuffing tube with bags for hamburger meat.
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Old 02-08-2020, 07:07 PM   #7
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I use my hand crank stuffer for sausage links and bags. I cube up all the meat and put it in a cooler and mix all the seasoning in before grinding.
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Old 02-10-2020, 09:30 AM   #8
TXbowman
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Eventually I like to get a vacuum sealer. But until then what are the opinions on the best way to package sausage for the freezer? Butcher paper...ziploc bags?
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Old 02-10-2020, 10:10 AM   #9
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I stuff off my 1HP Cabelas grinder with the extended plastic auger in the horn. That sucker will move some meat through casings.
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Old 02-10-2020, 10:11 AM   #10
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Electric stuffer for sausages. Just grinder for bags or “bricks” more on that below.

When making ground meat, I use a rectangular storage container to shape 1LB packages.

Meat goes directly into plastic container from grinder. After scale under container reads 1LB knock out meat “brick” out onto cookie sheet. After filling cookie sheet with meat bricks place sheet into freezer for an hour then pull out and vacuum seal “bricks.” You end up with a neatly shaped packages that store better and have that commercial look your non-hunter friends will appreciate if you gift them some.

Cubed meat is seasoned before grinding seems to work well for me.
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Old 02-10-2020, 10:12 AM   #11
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I have a vac sealer and I don't even use it for ground burger or pan sausage. Both of those go into the cylindrical game bags.

Matter or fact, I don't use it much at all for big game processing. I usually leave backstraps and all the roasts whole. Those get wrapped in butcher paper. I have a standup freezer, and I like to stack everything. Anything that's vac sealed doesn't really stack well at all. And it seems that no matter what I do, I always have some vac sealed packages that lose their seal.
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Old 02-10-2020, 10:14 AM   #12
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I use a hand crank for sausage and stuffing the bags. Works great. I also have a neck sealer for the bags that makes it easy to seal them up and cut the excess bag. To me it is much easier to use the stuffer for the bags. I have a mixer so I don’t have to hand mix anymore.
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Old 02-10-2020, 10:30 AM   #13
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Quote:
Originally Posted by TXbowman View Post
For you guys who use a stuffer, does the hand crank work fine or are you using an electric one?
Do you use the stiffer for meat bags too or links only? I would think it wouldn't be too hard to fill a bag straight from a grinder.
Do most of you season meat mand mix before grinding? In the pictures of Cabelas meat mixer the meat is already ground.
Thanks for any help.



I missed the rest of this.


Season when it is cubed and mixed with hands....then run through grinder to help mix even better.



If we have folks at the sausage making that want meat bags for their ground, we stuff off the same horn and extended auger with the 1HP Cabelas grinder or hand stuffer....moves it real good.


I personally like to place my gound in vacuum sealed bags in 1.5lb amount and then press them flat with my hands before we seal. Super easy to do, thaws quicker than a round chunk and makes for a great stack in the fridge. Besides space savings, sealing this way, makes it real easy if I want just burgers. Just cut off bag and make a t in the middle for 4 perfect square patties already pressed.



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Sausage mixings....pre grinding...

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Last edited by Smart; 02-10-2020 at 10:37 AM.
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Old 02-10-2020, 10:33 AM   #14
Uncle Saggy
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I like the square burger idea


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Old 02-10-2020, 10:49 AM   #15
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Quote:
Originally Posted by TXbowman View Post
For you guys who use a stuffer, does the hand crank work fine or are you using an electric one?
Do you use the stiffer for meat bags too or links only? I would think it wouldn't be too hard to fill a bag straight from a grinder.
Do most of you season meat mand mix before grinding? In the pictures of Cabelas meat mixer the meat is already ground.
Thanks for any help.
It just depends on the amounts you are doing and how much effort you want to put into it. Grew up hand cranking everything and now being much older and wiser I prefer doing things the easy way and having everything powered. Big grinder, electric and hydraulic stuffers and mixers.

Have added seasoneings before and after grinding but now grind all meat then add seasonings and mix in an electric mixer.

Try doing different things and you will find out what works best for you.
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Old 02-10-2020, 11:06 AM   #16
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Default Bags

Quote:
Originally Posted by Smart View Post
I missed the rest of this.


Season when it is cubed and mixed with hands....then run through grinder to help mix even better.



If we have folks at the sausage making that want meat bags for their ground, we stuff off the same horn and extended auger with the 1HP Cabelas grinder or hand stuffer....moves it real good.


I personally like to place my gound in vacuum sealed bags in 1.5lb amount and then press them flat with my hands before we seal. Super easy to do, thaws quicker than a round chunk and makes for a great stack in the fridge. Besides space savings, sealing this way, makes it real easy if I want just burgers. Just cut off bag and make a t in the middle for 4 perfect square patties already pressed.



Attachment 991561

Attachment 991562

Attachment 991563

Attachment 991564

Attachment 991565

Attachment 991566




Sausage mixings....pre grinding...

Attachment 991570
Attachment 991568
Attachment 991567
Attachment 991571
Smart, what are the dimensions on the bags for the hamburger???? Looks perfect.
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Old 02-10-2020, 11:43 AM   #17
bowhntrmatt
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I use my stuffer for everything. I’m spoiled by having a 40lb hydraulic stuffer. Nothing wrong with a hand stuffer. I know some guys prefer to stuff with their grinder. I’ve never liked it.
I really like the big stuffer to fill vacuum bags. I can turn the speed up and fill them fast. The stuffing tube keeps the edge that gets sealed from getting dirty for much more reliable seals.
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Old 02-10-2020, 12:35 PM   #18
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Quote:
Originally Posted by South 75 View Post
Smart, what are the dimensions on the bags for the hamburger???? Looks perfect.



8W bags cut at 11"L....


With a 16 roll that equals = 21.8 bags
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Old 02-10-2020, 12:54 PM   #19
Duckologist
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We built a water stuffer that holds about 70lbs of meat. Can stuff a lot of sausage fast. Also, we season before we grind. I just made 100lbs this past Saturday.
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Old 02-10-2020, 06:23 PM   #20
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Awesome. Thanks.
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Old 02-10-2020, 06:35 PM   #21
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Quote:
Originally Posted by Duckologist View Post
We built a water stuffer that holds about 70lbs of meat. Can stuff a lot of sausage fast. Also, we season before we grind. I just made 100lbs this past Saturday.


Man I got to see this set up .
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Old 02-11-2020, 03:51 PM   #22
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Originally Posted by Strummer View Post
Man I got to see this set up .
I'll get some pics dis weekend

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Old 02-11-2020, 06:40 PM   #23
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Quote:
Originally Posted by Smart View Post
I missed the rest of this.


Season when it is cubed and mixed with hands....then run through grinder to help mix even better.



If we have folks at the sausage making that want meat bags for their ground, we stuff off the same horn and extended auger with the 1HP Cabelas grinder or hand stuffer....moves it real good.


I personally like to place my gound in vacuum sealed bags in 1.5lb amount and then press them flat with my hands before we seal. Super easy to do, thaws quicker than a round chunk and makes for a great stack in the fridge. Besides space savings, sealing this way, makes it real easy if I want just burgers. Just cut off bag and make a t in the middle for 4 perfect square patties already pressed.



Attachment 991561

Attachment 991562

Attachment 991563

Attachment 991564

Attachment 991565

Attachment 991566




Sausage mixings....pre grinding...

Attachment 991570
Attachment 991568
Attachment 991567
Attachment 991571
For me, it works out better if I put the burger in the bag, seal the bag, then roll the meat flat with a rolling pin.
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Old 02-11-2020, 07:24 PM   #24
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Quote:
Originally Posted by db@100 View Post
For me, it works out better if I put the burger in the bag, seal the bag, then roll the meat flat with a rolling pin.

takes about 10 seconds to flatten it out and then sealing 30-40 flat bags works better for me.


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Old 02-11-2020, 07:48 PM   #25
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We’ve made ~900 pounds of sausage each of the past 3 years. We do a mix of links and bulk bags. As others have said, we season the cubbed meat then hand mix then run it through the grinder to mix even better. We typically season and grind in batches of about 300 pounds.

Until this year, we used the grinder for both, grinding and stuffing. Stuffing with the grinder always made the meat turn to mush, which tasted fine but didn’t look right. It’s strange when you can’t see any cheese in your J&C sausage because it’s all mush. It seemed like meat would continue to grind as it was going through the auger and we couldn’t figure out a fix. Also, doing it this way usually would take us 2 full days of work to get it all done.

We finally decided to buy a stuffer this year and went with a 50 pound canister with electric motor. Best purchase we’ve made out there. We used it to stuff all links and bulk bags...the sausage was no longer mushy. We were also completely done with stuffing all meat by ~5:30pm on the first day!

The stuffer was a total game changer and I’m now a firm believer in them. I’ve also used a 5 pound hand crank to go through ~100 pounds and that was no problem at all. The hand crank works well, just not ideal when we’re making 900 pounds.
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Old 02-11-2020, 10:52 PM   #26
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We’ve always used a hand stuffed for links and breakfast sausage In cylindrical bags. Thinking about buying a new grinder that will double as a stuffer so tagging myself.
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Old 02-12-2020, 06:09 AM   #27
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I use a hand crank stuffer
I course grind first, season and mix the meat, then fine grind.
I vacuum seal the sausage, bags on the ground meat
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Old 02-12-2020, 06:44 AM   #28
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Quote:
Originally Posted by Smart View Post
I missed the rest of this.


Season when it is cubed and mixed with hands....then run through grinder to help mix even better.



If we have folks at the sausage making that want meat bags for their ground, we stuff off the same horn and extended auger with the 1HP Cabelas grinder or hand stuffer....moves it real good.


I personally like to place my gound in vacuum sealed bags in 1.5lb amount and then press them flat with my hands before we seal. Super easy to do, thaws quicker than a round chunk and makes for a great stack in the fridge. Besides space savings, sealing this way, makes it real easy if I want just burgers. Just cut off bag and make a t in the middle for 4 perfect square patties already pressed.



Attachment 991561

Attachment 991562

Attachment 991563

Attachment 991564

Attachment 991565

Attachment 991566




Sausage mixings....pre grinding...

Attachment 991570
Attachment 991568
Attachment 991567
Attachment 991571
Pretty much to a T how we do it. Stacking and thawing those flat bags became way easier since we started going this route.
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Old 02-15-2020, 04:27 PM   #29
Duckologist
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Originally Posted by Strummer View Post
Man I got to see this set up .
This is our stuffer. Made of 8" pipe. Basically a giant syringe. Water pushes up da plunger with the meat on top. The stainless horn bolts on the top.

Sent from my SAMSUNG-SM-G890A using Tapatalk
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Old 02-15-2020, 06:16 PM   #30
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Quote:
Originally Posted by Duckologist View Post
This is our stuffer. Made of 8" pipe. Basically a giant syringe. Water pushes up da plunger with the meat on top. The stainless horn bolts on the top.

Sent from my SAMSUNG-SM-G890A using Tapatalk
So plunger is at the bottom when empty. Fill tube, cap and add water via the valve on the bottom?

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Old 02-16-2020, 08:25 AM   #31
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Yes, two valves at bottom. One to fill and one to drain. We have a foot pedal valve for control

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Old 02-16-2020, 09:57 AM   #32
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I season before I grind.

Hand crank is fine. Id use it for sausage and chubs.
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Old 02-16-2020, 11:39 AM   #33
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Do y'all add fat to your cubed meat pre grind?
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Old 02-16-2020, 11:50 AM   #34
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Quote:
Originally Posted by Duckologist View Post
This is our stuffer. Made of 8" pipe. Basically a giant syringe. Water pushes up da plunger with the meat on top. The stainless horn bolts on the top.

Sent from my SAMSUNG-SM-G890A using Tapatalk
How did you build the plunger? I never thought about building Something like that. I work on valves that work on the same principal, using air instead of water. I may try to build something like this using air. Sure beats hand cranking. Lol. Do you get any water leak by?
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Old 02-16-2020, 02:16 PM   #35
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Originally Posted by panhandlehunter View Post
How did you build the plunger? I never thought about building Something like that. I work on valves that work on the same principal, using air instead of water. I may try to build something like this using air. Sure beats hand cranking. Lol. Do you get any water leak by?
The plunger is machined out of the plastic stuff the make cutting boards out of. It's 4 inches thick and has 2 gaskets around it. Zero water leaks by. Air compresses so u will likely end up wit a sausage explosion. Water does not compress

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Old 02-16-2020, 03:37 PM   #36
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Originally Posted by Duckologist View Post
The plunger is machined out of the plastic stuff the make cutting boards out of. It's 4 inches thick and has 2 gaskets around it. Zero water leaks by. Air compresses so u will likely end up wit a sausage explosion. Water does not compress

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It would work the same with air as it would with water, air would have to be regulated down to the point the plunger moves slowly. Air doesnt compress unless you have a compressor. Im going to build one with air and will report back.
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Old 02-16-2020, 05:21 PM   #37
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Originally Posted by panhandlehunter View Post
It would work the same with air as it would with water, air would have to be regulated down to the point the plunger moves slowly. Air doesnt compress unless you have a compressor. Im going to build one with air and will report back.
Alrighty

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Old 02-16-2020, 05:53 PM   #38
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Quote:
Originally Posted by Duckologist View Post
This is our stuffer. Made of 8" pipe. Basically a giant syringe. Water pushes up da plunger with the meat on top. The stainless horn bolts on the top.

Sent from my SAMSUNG-SM-G890A using Tapatalk


I have a water stuffer too . Like this set up better . Mine is a 6 in I think . Holds about 20lbs kinda a pain to get the plunger back to reload it .
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Old 02-16-2020, 07:51 PM   #39
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So does anyone have a "how to" on tying the links with butcher string for hanging?
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Old 02-16-2020, 09:14 PM   #40
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Quote:
Originally Posted by Duzy View Post
So does anyone have a "how to" on tying the links with butcher string for hanging?


We stopped tying years ago and /twist the ends. Pinch an
inch (see meatballs in the bowl) from each end and twist. No string, no tying and the smoker (even cold smoked) closes it up great










Last edited by Smart; 02-16-2020 at 09:21 PM.
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Old 02-16-2020, 09:22 PM   #41
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Quote:
Originally Posted by Smart View Post
We stopped tying years ago and /twist the ends. Pinch an
inch from each end and twist. No string, no tying and the smoker (even cold smoked) closes it up great
So instead of hanging the sausage from then end, you hang it from the middle?
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Old 02-16-2020, 10:04 PM   #42
Duckologist
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So instead of hanging the sausage from then end, you hang it from the middle?
Yes

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Old 02-16-2020, 10:17 PM   #43
Smart
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So instead of hanging the sausage from then end, you hang it from the middle?


Yes on rebar. Just like you see in the pics. No issues whatsoever
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Old 02-16-2020, 11:55 PM   #44
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Quote:
Originally Posted by Smart View Post
Yes on rebar. Just like you see in the pics. No issues whatsoever


Thanks very much.


I get to...
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