Meat Grinder Advice

Rimbaud

Rimbaud

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Hi all - I'm in the market for a meat grinder that can handle a few deer and pigs each year, and the occasional larger animal. Was going to buy Weston until I saw the company was owned by Hamilton Beach. Now, thinking about LEM. Focusing on .75 to 1.5 HP. Much appreciate any insights from the community. Thank you.
 
I personally use the meat grinder attachment on the KitchenAid mixer. It is really a two-in-one that works really great for the grinding of the meat into the bowl, then the mixing in the bowl for meatloaf, meat balls, sausages, burgers, etc.
I typically process the lesser meat cuts from one elk, a couple deer and a couple pigs every year but I do not grind all the meat at one time. I freeze it in 1 to 2 lbs cuts and grind them after unfreezing them when I cook them.
This may not be the best grinder if you want to grind an entire deer at a time, something more commercial-sized might be more adapted...

upload_2020-1-2_18-33-29.png
 
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I have enjoyed my grinder that I purchased from Cabelas. I originally thought I was going to make sausage with it also, but after the first 25 lbs decided to purchase a sausage stuffer so as not to have to put it back through the grinder. I have the 1.5 hp (I think) and it's a relabeled LEM(I think). Two years old and we've done approx 10 deer so far and about 75 lbs of sausage. Seems like I found it on sale for 200 which was 40% off.
 
Here is an article about grinding meat which may be interesting to you: Sausage Making II - Basic Procedures: https://www.africahunting.com/threads/sausage-making-ii-basic-procedures.14411/

Here is the series of articles:
- Sausage Making I - Ingredients: https://www.africahunting.com/threads/sausage-making-i-ingredients.14410/
- Sausage Making II - Basic Procedures: https://www.africahunting.com/threads/sausage-making-ii-basic-procedures.14411/
- Sausage Making III - Casings & Stuffing: https://www.africahunting.com/threads/sausage-making-iii-casings-stuffing.14412/
- Sausage Making IV - Fermenting & Smoking: https://www.africahunting.com/threads/sausage-making-iv-fermenting-smoking.14413/
 
Secound the cabalas grinder , in Canada they are marketed as the carnivores line. 1.5hp model. Mine has done 25-30 beef so far as well as around 100 pigs lambs deer ect.
To be fair mine is on its last legs however I'm completely satisfied with its performance for the price paid. I also suspect very few will abuse on harder then I have.
 
Rimbaud,

i'd suggest to go big. you are only going to buy it once, trust me, more power is better. every time you use your large grinder, you will smile and say to yourself "yup, did that one right". it'll cost more, but worth it as long as you have a place to store it anyway.
 
More power the less time you will be standing around. Life is too short.
 
As someone who has spent years around abattoirs I can attest to the more power is better. Especially when grinding the secound time.
 
It's possible to buy refurbished commercial units in my area , that may be somthing to look into as the price is generally substantially less and the quality is far superior.
 
Skinnersblade said:
As someone who has spent years around abattoirs I can attest to the more power is better. Especially when grinding the secound time.
Click to expand...
Thank you - I'm a total newbie at this. I take it that running the meat through he grinder once is not enough and that two grinds is the standard?
 
Sorry, I am still using a hand me down hand crank model, that’s closing in on 90 years. But I do have the Kitchen Aid attachment for small jobs.
 
It is generally the excepted practice to grind twice as it gives a finer burger which is easier to form either into patties or sausages.

Your grinder will come with multiple blades and plates start with a corse plate on the first grind and finish with a finer plate on the secound grind.
 
wesheltonj said:
Sorry, I am still using a hand me down hand crank model, that’s closing in on 90 years. But I do have the Kitchen Aid attachment for small jobs.
Click to expand...
There was an elderly gentleman in my area who had a large hand cranked grinder with the crank shaft converted to accept a chain sprocket. He ran a bicycle style chain through the wall of his shop to a 10 horsepower brigs and Stratton stationary motor. The ingenuity of the previous generations was outstanding im convinced there was no problem they couldn't overcome.
 
If you have a restaurant supply in your area, check it out. Usually have a good quality used ones there. LEM is a good line, with spare parts available when needed like knives, plates, etc. A foot pedal is essential for smooth operation as you can cycle it on an off without using your hand.
 
Skinnersblade said:
There was an elderly gentleman in my area who had a large hand cranked grinder with the crank shaft converted to accept a chain sprocket. He ran a bicycle style chain through the wall of his shop to a 10 horsepower brigs and Stratton stationary motor. The ingenuity of the previous generations was outstanding im convinced there was no problem they couldn't overcome.
Click to expand...

Actually, if you put a socket on the end of a drill, you can do the same thing in the comfort of AC and/or heat without the hole in the wall.
 
My grinder is 3/4 HP. Been using it for over 10 years. It does 3 ish deer and 2 ish elk a year. I stuff sausage from the grinder on the second grind. Only thing it lacks is reverse. Only needed reverse once, but managed to find a work around. It grinds about as fast as I can stuff in 1-2” cubes on the first grind, slower on the second grind. If in doubt go bigger, but 3/4hp does everything I have needed. One of the best things I have ever done, wife and kids help and enjoy it. Get the foot pedal too...
 
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Whatever you buy, just make sure it has metal gears and not plastic.

I grind once for burger, but I use 100% game meat. If blending pork or making sausage, grind twice. If making sausage with casings, I think it is best to stuff them with a hand crank to avoid air pockets.
 
A friend of mine on another forum has used a $99 one from Northern Tool to grind more than 3,000 lbs sofar since he bought it a few years ago. You name it and he grinds it along with making sausage, salommie, and anything else that you make out of ground meat.

The last I looked that grinder was around $80 and on sale. But whatever one you get, get a foot switch for it
 
One Day... said:
I personally use the meat grinder attachment on the KitchenAid mixer. It is really a two-in-one that works really great for the grinding of the meat into the bowl, then the mixing in the bowl for meatloaf, meat balls, sausages, burgers, etc.
I typically process the lesser meat cuts from one elk, a couple deer and a couple pigs every year but I do not grind all the meat at one time. I freeze it in 1 to 2 lbs cuts and grind them after unfreezing them when I cook them.
This may not be the best grinder if you want to grind an entire deer at a time, something more commercial-sized might be more adapted...

View attachment 321597
Click to expand...
I would advise completely informing your wife of your intent to grind meat with her Kitchen Aide mixer before proceeding down this road. The meat grinder attachment works very well, just be sure your wife is on board with the project. This is one instance where it is far better to get permission first, rather than ask for forgiveness after.
 
I've been using a cabelas 1hp I think it is for 10 years now. Still like new.
I swear if I ever got my fingers in far enough it would suck me right through.
 
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