Meat grinders

ssorllih
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Post by ssorllih » Wed Oct 19, 2011 20:55

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Post by ssorllih » Wed Oct 19, 2011 21:51

If you order from them tonight you will have your order in hand by friday or saturday.
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Post by ssorllih » Mon Oct 24, 2011 21:36

On Friday I dropped the plastic bushing from my #10 grinder into the garbage disposal and distroyed it so I ordered from McMaster-Carr and received the new bronze bushings today. I bough a pair. now I have a spare that I will probably never need.
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Post by Blackriver » Thu Oct 27, 2011 00:12

I would suggest finding a gear motor. They have a lot of torque and you don't have to use pulleys or belts. You just have to find a flex coupling for connecting the grinder to the motor. A guy I work with gave me the suggestion for the gear motor. I am going to try and motorize my sausage stuffer. Here is a example of how to motorize your grinder with the gear motor

http://utahwildlife.net/forum/viewtopic ... 2&p=249813

I know grainger sells those couplings. Hope this helps
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Post by ssorllih » Thu Oct 27, 2011 01:36

it is hard to find fault with Vee belt drive systems. They are efficient, quiet, and easily serviced. They are also inexpensive. That is why your automobile alternator, water pump, power steering pump and air conditioner compressor are all belt driven.
Additionally you can change the ratios for the price of a single pulley and a belt.
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Post by ssorllih » Tue Nov 22, 2011 05:09

Please tell us more about double decker meat grinders. Is this two independent grinders with different plates so that the meat is first course ground and then fine ground. I guess you could feed the meat into the first grinder with you right hand and then into the second grinder with your left hand and with your other hand you could keep the pile of ground meat from spilling over the side of the lug.
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Post by story28 » Tue Nov 22, 2011 05:17

OleBull wrote:Set up double decker grinders for maximum efficiency if you've got a lot of meat to grind.



Sven
Just be careful that the mass doesn't warm up and cause smearing; especially when being exposed to friction 2x without re-chilling.
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Post by ssorllih » Tue Nov 22, 2011 15:16

Sven if you are not a fraud you will explain this contraption. I have not seen or heard of such a system and I would be very pleased to know what it looks like and how it works.
The last time I studied physics I learned that if you appliy work to a mass some of the work is converted into heat so please tell us also how applying work to a mass of meat will not cause heating.
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Post by ssorllih » Tue Nov 22, 2011 16:17

Cleaning that assembly would be a nightmare.
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Post by ssorllih » Tue Nov 22, 2011 16:49

I'm impressed.
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Post by DLFL » Tue Nov 22, 2011 23:37

Looks like a 22 on top and a 32 on bottom.
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Post by crustyo44 » Tue Nov 22, 2011 23:44

If you are not extremely careful with this set-up, I can see fingers getting caught in belts and pulleys and not even mention the 2 mincers.
I prefer my set up, less risk involved to my cherished fingers.
Futhermore I prefer to mix spices in the 1st mince before I mince again the 2nd time and chill in between. Just my 2 bob!
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Post by uwanna61 » Tue Nov 22, 2011 23:54

I think it looks kinda cool, although as Crusty mentioned, would not want to get my camo apron string caught in it :mrgreen:
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Post by ssorllih » Tue Nov 22, 2011 23:56

I can't imagine how you don't spill ground meat all over the thing.
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Post by uwanna61 » Wed Nov 23, 2011 00:25

I think it`s kind of neat to watch the creative engineering of how some folks build things. It is one of the things I admire about homemade sausage making.
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