Im looking to buy a good meat grinder. Any good suggestions
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Im looking to buy a good meat grinder. Any good suggestions
Princess auto sell grinders, sausage stuffers, lots of neat stuff. New store just opening in Owen Sound. Grand opening Nov 17, I think. A real mans store, I can spend a couple of hours, looking around. old 243
How much meat do you plan on grinding and how often FT ?
Grinders do fall into that 'you get what you pay for' category...the cheaper/low end ones have smaller motors and nylon gears. The more costly units have metal gears and stronger motors...
I have a LEM to do up a deer or two a year and some misc meat....works great
see reviews at link...
http://meat-grinders-review.toptenreviews.com/
I use a model from TSC and only make deer sausage and sometimes double grind everything. It works great although I agree with MikeP, you really get what you pay for in motor size, gears, etc.
The Lems are good. The Cabelas store brands are all Lems. I've processed at least 25 deer now with my $99 Lem. Does everything I need it to do.
FYI the store in O.S. opened on Oct.21/15, Cabela's has a sale starting this thur. with meat grinders $100 off regular priceQuote:
Originally Posted by old243
I have the Kitchen Aid Stand Mixer (650W) and have every attachment for it except the ice cream maker. The grinder is top notch and converts to stuffer once meat grinding is done. Lots invested in different attachments, but pasta maker (makes great pasta and it is fresh), veg/fruit/cheese shredder and all the bread baking attachments. The whole unit is very versatile and gets frequent use in our house. Once grinding is done, I boil the parts in water with a touch of bleach. Prior to use each time I boil them again. Buy your spices in bulk at Bulk Barn. Experiment with different flavors of sausage and always cook a portion in pan once you mix (taste test). Keep in mind, the as the meat sits, the flavor will intensify (even frozen). Still waiting on my first deer to process, but all ready to process the whole deer. Last thing is get yourself a good dehydrator, I have the Salton 5 rack system. When pork shanks go on sale (about his time) I buy 3-4 to make all my Italian sausage and bulk sausage (meat sauces) to last the winter. The advantage of a multi-use tool is it gets used more and justifies the investment.