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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-27-2013, 10:11 AM | #16 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Thanks everyone. A lot of good information.
I don't think I'm man enough for a manual grinder. I can't imagine how they used those in the past. I will keep my eyes open for a sale. I' guessing that since we're so far from deer season, there won't be any. Who knows. Quote:
I believe in buy quality once. But I also don't beleive in over buying just because.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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03-27-2013, 10:15 AM | #17 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
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Thanks from:---> |
03-27-2013, 11:05 AM | #18 |
Full Fledged Farker
Join Date: 06-30-12
Location: MOntpelier,OH
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We have a Cabelas 400 watt model, we have ground a couple deer up with it, brother in law has same one and it has done several dozen deer and still works great. It came with some sausage stuffing parts that I have never gotten around to using.
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Thanks from:---> |
03-27-2013, 02:42 PM | #19 |
On the road to being a farker
Join Date: 02-25-13
Location: Central, IL
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I have a LEM #5 and can echo what others have said. I process 2-3 deer on average per year as well as making my own sausage. It has more than enough power and replacement knives & plates are easy to find.
The throat is a bit on the small side, but if you take the time to cut your meat to a reasonable size, it's really not a big problem. It can be a little more of a hassle if you're doing multiple grinds or using the machine to stuff casings. Feeding meat that's already ground back through is kind of a pain. |
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03-27-2013, 02:53 PM | #20 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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Quote:
http://www.sausagemania.com/grinder.html
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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Thanks from:---> |
03-27-2013, 04:09 PM | #21 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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You can also get this one from amazon that attaches to the KA..
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Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer |
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03-27-2013, 04:43 PM | #22 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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I have one of the $99 Northern Tool grinders, and it is all you need for most uses. It grinds a lot more meat a whole lot faster than the KA attachment. I've used mine hard for over five years now. I grind a lot of deer and wild hog meat every year as well as store-bought meat. I can grind the neck, shoulders, and all the trimmings from a deer in less than ten minutes. I've never had any problems with mine in over five years. I know quite a few other people who have them and love them. If I was planning on grinding hundreds of pounds of meat on a weekly basis, I would probably spring for a commercial grinder, but otherwise, I don't see why you need one.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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03-27-2013, 04:48 PM | #23 |
Found some matches.
Join Date: 12-27-12
Location: Snoqualmie, WA
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I just ordered a chef's choice grinder for my Kitchenaid. It is about $140 but uses my 525 Watt Kitchenaid motor and is made of stainless and aluminum. Overall it has solid reviews, I'll chime back in when I give it a run. this way I dont have to stor yet another motor unit.
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03-27-2013, 04:49 PM | #24 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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LMAJ got one from cabellas and likes it
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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03-27-2013, 04:56 PM | #25 |
Is lookin for wood to cook with.
Join Date: 12-06-12
Location: Watertown, SD
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I've got an LEM #8 and have had it for about 5 years now. I grind about 300 pounds of meat on it a year and have never had a problem. I grind pretty heavy in fall because I make summer sausage and sticks for people when they get their deer, antelope, elk, bear, etc. Best advice is stick with a name brand and get the best one you can for the money. Grind speeds vary by brand and suck you in because one is faster than the other, but a lot of times their are grinding chicken or something easy to cut through. LEM's ratings are accurate for those tough game meats and beef. The Cabela's grinders I believe are made by LEM but you aren't saving anything bying the Cabela's name.
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03-27-2013, 05:00 PM | #26 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Whatever you choose, give us a review after your purchase. I'm sure a lot of guys (like me) will grind as often as you. I also find my kitchenaid grinder attachment somewhat lacking...not with a failed bearing yet, but I'm sure that's coming.
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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03-27-2013, 06:02 PM | #27 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Quote:
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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03-27-2013, 06:12 PM | #28 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Thanks from:---> |
03-27-2013, 08:54 PM | #29 |
Is lookin for wood to cook with.
Join Date: 12-10-12
Location: San Antonio,TX
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#8 LEM model here. I wouldn't recommend anything smaller. I do 3-5 deer annually and breakfast sausage and axis burger in between. It chomps frozen cubed meat very well, replacement parts are easy to find, and you'll never need to buy another one.
Make the investment and you'll use it more often. |
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Thanks from:---> |
03-28-2013, 11:03 AM | #30 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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