How many of you have been run through the meat grinder?
 

I'm in the market for a meat grinder to make my juices flow. What do you have? What do you recommend?

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Paging scho.

How much meat are you going to grind?

Grinders are separated by how much they'll grind per minute. For instance, a 0.5 HP grinder will run about 6 lbs/minute. A 1.5 HP will run about 18 lbs/minute.

I have a 0.75 HP grinder, so about 8-9 lbs/minute, basically a little more than I'll typically need to grind at one time. But when I have to grind several different meats and want to do it all in one evening, I don't have to worry about it getting hot and burning up the motor. Had that problem with my first 300-watt grinder.

Got mine at Cabela's, but probably you can't go wrong with a name brand.

Don't run that pump dry! You'll burn that mother ****er up.

Depends on how much you’ll be grinding. Do you have a KitchenAid? If so, the grinder attachment will work well for most people unless you are grinding a lot of meat.

Megatron96 is right about HP ratings. If you’re going to seriously get into this, I would definitely get something that measures power in HP rather than watts. I got a demo model from a cooking store a few years ago. ⅔ HP with reverse for only about $125. I use it for game meat* and making sausage. I just made a few pounds of maple sage breakfast sausage and some Italian sausage in the past few weeks.

Several factors to follow when making sausage:
1. Keep everything cold. I put all my parts in the freezer for a few hours prior to using them and I make sure the meat is well refrigerated.
2. Salt and season your meat 24 hours prior to grinding. Cut the meat into chunks, sprinkle your seasonings and salt, and then refrigerate. Makes a huge difference for texture
3. Don’t try to do too much at once. Far better to run things through a large die first, refrigerate for 30 minutes and then run through a medium than to force it through a medium die first.

Buying pre-ground meat is convenient but once you’ve tasted your own burger, it’s hard to go back.

* since hunting is a real time sink, I freely admit that I get game meat from friends and the “road kill” list

Clay is the board's Grindr expert.

I have the one for the kitchen aid, works well for occasional burger meat or a small batch of sausages. I also have the strainer attachment for it so I can do fruit juices.

If I was wanting to do more or didn't already have the stand mixer I would have went with a stand alone unit.

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Super important points.

That ****ing bitch Carol Baskin.

I once went to the store to buy a meat grinder. I said, "I don't have much money, so I'll just take the cheapest one you have."

And that's why billay lives in my kitchen.

I have 1 3/4 horse cabellas grinder which has been great for everything except stuffing beef sticks. I can double grind 100 lbs of elk in 20 mins.

I gotta hook you up with one of my Ex's. Ground that shit up GOOD.

Wut? I'd have to answer never, since I'm still in one piece. ;)

How did no one think of this yet?

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What cut of beef do you use for burgers?

We grind a lot of meet here at home. And have had them all I think.

If serious and want to do like whole pork butts for pork burger or home made sausage, the volume and speed of the Lem line is awesome https://s3.amazonaws.com/cdn.lemprod...L_Left_WEB.jpg

Number 5 is perfect for home, all stainless and has all the attachments to stuff sausage should you go that way

We try to grab sale briskets and sale Chuckroasts for burger 60/40 chuck to brisket is so much better than anything in store ground. For now, sale meat will not be a thing but in time it will come around

Chuck roast primarily. Sometimes I add a little fat. Kenai Lopez Alt has a good mixture for burgers using chuck, some oxtail and another cut. It’s spectacular.

im still not sure if were talking about bobs and vagene, or actual meat grinders.

Thanks. I was curious about the fat.

If I'm grinding straight chuck, I have added lard, fatback, pork belly, and bacon to add some fat.

Now that I'm at work, I found the article about blending burger. If you get a meat grinder and want to make truly spectacular burgers, give it a try. It's well worth it.

https://aht.seriouseats.com/2009/10/...s-of-beef.html

I have a a 1hp LEM. Runs like a champ.

Do you get bogged down by his Sausage?

I'll let you know once they're done grinding.