Your the Coppa looks fantastic. How can you wait 120 days?

Hi Pete, thanks! I unscrew the knob that attaches the grinder throat to the body and the whole assembly (housing, worm, plate, knife) pulls right out in one piece to go into the freezer. I have two upright freezers in my garage and try to always keep the bottom shelf in one of them vacant, that way I can also freeze the tank for my 20lb vertical stuffer. When stuffing I also like to put the sausages on a wax-papered cookie sheet and set them into the freezer shelf as they come off. If they stay in the freezer for 90 minutes or so they hold much better form when shrink-wrapping.Pete wrote:Never fit my No32 grinder in a freezer but the worm and cutter/plate will, mightgive that a try.