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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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Old 11-29-2020, 09:32 PM   #1
Pa_BBQ
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I am getting back into sausage making and already have a 10# sausage stuffer but sold my LEM #12 grinder when I was thinking I was going to be moving.

I am not sure I need the #12, but also do not want to go with the #8 and wish I had the power of the #12. For sausage making, what size would you recommend?
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Old 11-29-2020, 10:55 PM   #2
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I,m glad I have my bigger one, same mix leftover, same washing up.
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Old 11-30-2020, 10:32 AM   #3
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I,m glad I have my bigger one, same mix leftover, same washing up.
You have a good point.
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Old 11-30-2020, 10:41 AM   #4
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I see that Waltons Inc is having a sale on their in house grinder. I have not used one, but it looks like they combined the positives of many others and made their own.

I currently have the Cabela's Carnivore #12 and would not go any smaller. I like the wider throat on the #12, so the food prep is less. Mine works well on pork and beef, but I have to semi freeze chicken to get a good grind. Seems to hang up in the auger too long. I like the idea of the "big Bite" of LEM, which I think in reading the specs, Walton's adapted. I am thinking about stepping up to the #22, but I am not grinding enough to justify the purchase right now. But the want is there. lol
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Old 11-30-2020, 11:26 AM   #5
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Originally Posted by toys4dlr View Post
I see that Waltons Inc is having a sale on their in house grinder. I have not used one, but it looks like they combined the positives of many others and made their own.

I currently have the Cabela's Carnivore #12 and would not go any smaller. I like the wider throat on the #12, so the food prep is less. Mine works well on pork and beef, but I have to semi freeze chicken to get a good grind. Seems to hang up in the auger too long. I like the idea of the "big Bite" of LEM, which I think in reading the specs, Walton's adapted. I am thinking about stepping up to the #22, but I am not grinding enough to justify the purchase right now. But the want is there. lol
I would rather have the power and not need it rather than the other way.
I have no need for the Cabela's Carnivore #32 that I bought but "want" overrides "need" in my book.
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Old 11-30-2020, 12:14 PM   #6
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I would rather have the power and not need it rather than the other way.
I have no need for the Cabela's Carnivore #32 that I bought but "want" overrides "need" in my book.
Trust me, I live by the moto of forgiveness over permission, that is how I have 14 different cookers in the back yard. The wife just shakes her head. lol

With regards to the grinder, weight has to come into play. How much does the #32 weigh, cause moving my #12 from the garage to the kitchen counter is bulky to say the least. But when I see a #32 in action, the want pops up again.
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Old 11-30-2020, 12:27 PM   #7
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Trust me, I live by the moto of forgiveness over permission, that is how I have 14 different cookers in the back yard. The wife just shakes her head. lol

With regards to the grinder, weight has to come into play. How much does the #32 weigh, cause moving my #12 from the garage to the kitchen counter is bulky to say the least. But when I see a #32 in action, the want pops up again.
The #32 is a heavy beast. I bought a used buffet off Craigslist and it sits on there. The buffet also has plenty of drawers and compartments to store all my stuff.
In your case.... Why not just do the grinding in the garage? The Carnivore came with a collar that you freeze so overheating the meat isn't a problem. In fact I put the whole grinder section in the freezer the night before so everything is cold.
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