What kind of meat grinder does everyone have?
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- Passionate
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What kind of meat grinder does everyone have?
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.
- CrankyBuzzard
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#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.)
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.)
Experience - the ability to instantly recognize a mistake when you make it again.
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Mine is a Deni and I like it. Don
I am not aging, just marinating!
http://pelletsmokercooking.blogspot.com/
http://pelletsmokercooking.blogspot.com/
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.
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.
Redzedredzed 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.
Tom J
- NorCal Kid
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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.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 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.
Kevin
Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8
- sawhorseray
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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
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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.
I often wonder what people do with so much sausage as they make here.
Ross- tightwad home cook