What meat grinder you working with...

[Deleted member 27310]

Hello Guys,

Well after a few years of putting it off I think I want to buy me a meat grinder. I just started researching them online and seeing what out there. It will be awesome if ya'll can point me in the right direction? Any info will help and i'll go from there.

thanks
RICK

 

[Eric pecan]

I have the LEM products for almost ten years now with no problem. you can buy direct or your local Basspro shop.
They carry all you need to process your game.
http://www.lemproducts.com/category/butcher-meat-grinders?r=adwordsLEMBrandCampaign&src=ADWORDLEM&gclid=CLPKoerblckCFVBgfgodY6UPkg

 

[Nicholas909]

I have the LEM products for almost ten years now with no problem. you can buy direct or your local Basspro shop.
They carry all you need to process your game.
http://www.lemproducts.com/category/butcher-meat-grinders?r=adwordsLEMBrandCampaign&src=ADWORDLEM&gclid=CLPKoerblckCFVBgfgodY6UPkg

I use LEM also

 

[ilovesprig]

I've used a #10 Juniper hand crank for years......Works great for most small applications......Cabela's sells them for about 30 bucks.

 

[Flecko]

I use a Kitchen Aid. Works for a lot of stuff, including 30 lbs of venison sausage! Haven't used anything else so I can't tell you if there is a difference.

 

[Deleted member 27310]

wow, thanks guys. I hope to get one very soon. Flecko, that is awesome. thanksgiving is coming up fast and the guys are already texting to see what wild game is on the list to eat. I already have some fresh quail, duck, pheasant and venison ready to prep and from the sea wahoo and yft.. dude, I'm getting hungry already

 

[El Matavenados]

I just went in with a couple friends on a Cabelas Commercial Grade 3/4hp unit http://www.cabelas.com/catalog/product.jsp?productId=713906&categoryId=0&parentCategoryId=0&subCategoryId=0&indexId=0&itemGUID=d9dfd5d1ac10845723d09a9c0dc96dc7. It's a big investment, but I'm hoping it will last a good long time. We processed 50 lbs of elk burger the other day- grinds meat like a boss. Next week, we're headed to Wyoming, and hope to come back with a large amount of deer to process!

Here's what I've learned so far:
1. Work in short sessions. The motor heats up, and transmits that heat to the grinder assembly, which is what you don't want.
2. Grind the meat and the fat together, not separately. Mixing it together after the fact is a non-starter.
3. I have a lot to learn about running the meat through a 2nd time. I think the key will be to have it partially frozen.

 

[Flecko]

That'll do the trick! I found sausage making is a lot about ratios, ie, salt to meat, meat to fat, etc. have fun!

 

[Bonejour]

I like the Kitchenaid attachment too but I've only used the grinder. I don't have the sausage stuffer attachment shown in Flecko's pic... yet.
But now I'm inspired!