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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 05-21-2022, 04:19 PM   #1
16Adams
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Join Date: 01-16-13
Location: USA
Default 1HP Weston Meat Grinder- Initial Review

First Impression
Cost-- Bed Bath & Beyond $160+ tax free shipping with 20% off coupon
Arrived in a few days, double boxed really well packaged for shipping
Unbox simple, cleaned and hit with food grade silicone (LEM)
Assembly for grinding super simple
Has lock/unlock to remove auger feed tube parts
Sturdy, heavy duty, suction cup to prevent machine from walking
Purchased 3# of choice sirloin steak. Yellow Tag.
Cubed into two inch squares
Machine processed faster than I could feed. 30-40 second tops
No bogging down, no straining, no sinew wrap.
First impression is it's a winner. More to come in future

#neverquitgrinding

Last edited by 16Adams; 05-28-2022 at 05:31 AM..
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Old 05-21-2022, 04:36 PM   #2
16Adams
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Here is link with more.information, photos and reviews

https://www.bedbathandbeyond.com/sto...weston-grinder
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Old 05-21-2022, 04:54 PM   #3
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How many plates did it come with?

OK I see now. 2 plates.
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Old 05-22-2022, 07:02 AM   #4
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I always cut my meat into long strips, semi freeze and it just feeds itself and don't have to the pushy thing dirty.
Ed
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Old 05-22-2022, 08:12 AM   #5
LloydQ
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Strips work for me, too.
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Old 05-22-2022, 09:45 AM   #6
16Adams
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I am just in the beginning to a grind return. Once upon a time I processed my own deer. simple enough
backstrap butterfly, tenders whole. some cutlets and burger. :little deer near Brownwoodl TX. My goal s to avoid bone in burger (and pork too) Lately everything I buy has bone frags.im not going to quit buying store meat but when I see boneless beef cuts in the bargain bin, Im going to make some burger.
bought some Hi Mountain Breakfast Sausage Seasoning, I didn't see any AC Legs but I hear that's the primo.
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Old 05-22-2022, 09:46 AM   #7
16Adams
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Quote:
Originally Posted by ModelMaker View Post
I always cut my meat into long strips, semi freeze and it just feeds itself and don't have to the pushy thing dirty.
Ed
the plunger wasn't used much, as the meat went straight down the pipe and auger grabbed it quickly.
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Old 05-22-2022, 05:25 PM   #8
IamMadMan
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Nice price on that unit Adams.
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Old 05-22-2022, 06:36 PM   #9
airedale
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Quote:
Originally Posted by ModelMaker View Post
I always cut my meat into long strips, semi freeze and it just feeds itself and don't have to the pushy thing dirty.
Yup. Some grinds I never use the pushy thing at all; I push with the next semi-frozen strip on the rare occasion a push is needed.

I use a shaker to put the sausage seasoning on the strips as they sit in the sheet pan, then just grind once. If using two meats I put them onto the sheet pan as randomly mixed as I can. There is almost no end to my laziness.
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Old 05-22-2022, 06:37 PM   #10
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(sorry, duplicate post)
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Old 05-23-2022, 03:48 AM   #11
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Owens BBQ has a lot of different sausage seasonings that might be worth checking out. Brethren member too.


https://www.owensbbq.com/index.html


Have fun with your new machine. I look forward to you MSU offerings.


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