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What kind of meat grinder does everyone have?
Posted: Mon Jan 14, 2013 01:37
I was just curious what kind of meat grinders other members have? Is it a electric or a manual and what size is it? How do you like it? I have a #12 Torrey M-12-FS. Other than some problems when I first purchased it, it works ok. I started sausage making with a #12 Chop rite manual that was slow and a lot of work. It did do a fantastic job though and if you make small batches it's perfect. I just got lazy and got the electric.
Posted: Mon Jan 14, 2013 02:29
I have now a #12 chop-rite#2 I started with a Cabelas #10 that I am not thrilled with.
Posted: Mon Jan 14, 2013 02:30
# 12 LEM and #12 Kitchener here.
Until 2 years ago I was using an OLD motorized something type grinder that had been my father's. it finally died on me.
Posted: Mon Jan 14, 2013 04:57
#12 Kitchener electric (sold by Northern Hydraulic). It's low volume but then, I'm a quiet kind of guy.
I rarely grind more than two or three kilos of meat at a time. ...freeze 'em in 1-kilo bags, so I can make small runs of various recipes of sausage. That way, I can try new recipes on short notice, without overflowing the freezer. (...which is my current reason for slowing down.)
Posted: Mon Jan 14, 2013 06:15
Lem #12 Big Bite. I rarely grind more than 20lbs at a time so it works for me. Takes me longer to wash it than to grind. I also have six different sized plates so can handle any recipe.
Posted: Mon Jan 14, 2013 07:01
Mine is a Deni and I like it. Don
Posted: Mon Jan 14, 2013 08:03
I have a Cabelas #12 3/4 hp, made in China for the Italian Trespade (sp?) company. I like it a lot. Can't imagine the need for anything bigger for my needs (10 - 15 lb. batches). It weighs 40 lbs., so is not that easy to lug around.
Posted: Mon Jan 14, 2013 11:33
I have A LEM # 22 Big Bite 1 HP with A 25# tilt mixer. It sure has made life easer for me. My old Waring Pro now sets on the shelf with A plaque of honor.
Posted: Mon Jan 14, 2013 11:40
I have a Weston #8 mdl. 08-0801-W, it does all I need. I ran 50 lbs. of partially frozen meat through it in about 15 minutes last week and didn't even get the head warm. I started with a little Cabela's grinder but it didn't handle the partially frozen product well and was pretty slow-OK for very small batches but that's all.
The Weston weighs a bit under 30 lbs so it can be moved around some but you don't want to store it on the top shelf.
Posted: Mon Jan 14, 2013 11:45
redzed wrote:Lem #12 Big Bite. I rarely grind more than 20lbs at a time so it works for me. Takes me longer to wash it than to grind. I also have six different sized plates so can handle any recipe.
I have found my LEM (using the foot switch) dose A better job stuffing than all my other stuffers.
Almost no air pockets.
Posted: Mon Jan 14, 2013 16:15
I just got the grizzley 1/2 hp #12 can't beat it for the $. orf...
Posted: Mon Jan 14, 2013 19:00
Cabonaia wrote:I have a Cabelas #12 3/4 hp, made in China for the Italian Trespade (sp?) company. I like it a lot. Can't imagine the need for anything bigger for my needs (10 - 15 lb. batches). It weighs 40 lbs., so is not that easy to lug around.
I've the same unit. Purchased 'refurbished' & saved considerable $$. I've been very pleased with the performance and durability. Plenty big for my needs; does 25lbs in about 4 minutes.
I used to lug it from the pantry every time I wanted to grind, but now it permanently resides on the kitchen counter, under a black Cabelas cover.
Posted: Mon Jan 14, 2013 19:24
I hand crank my grinder and I do well to put two or three pounds per minute through it. But from start to finish I can make ten pounds of sausage in less than an hour. That is faster than I can eat it.
Posted: Mon Jan 14, 2013 22:33
Cabelas 1hp commercial SS grinder with foot pedal, works like a dream for about five years now. Grinds 25 lbs of pork butt in about two minutes, stuffs sausage great with the foot pedal, tough without it. RAY
Posted: Mon Jan 14, 2013 23:39
I must not be doing this right. I was adding up my meat consumption and for an entire year Nancy and I eat only about 150 to 200 pounds of meat. Most of that is fresh. I guess that I use about 90 pounds of flour for baking. Much of my smoked or ground meat(sausage) ends up in some manner of cassarole. So my hand cranked grinder serves me well without being over kill.
I often wonder what people do with so much sausage as they make here.