I can't find a review on meat grinders. Initially I want to try grinding meat for burgers then maybe for sausage later on. I don't see myself doing large quantities. I am guessing maybe 10-20 pounds of burgers at a time?
I thought a hand grind might work as I really don't want to spend a lot to give it a try. And I assume the quantities I listed are kind of low so maybe a manual grind won't be too hard?
The manual grinders are a PITA for a 1 man operation and your arm will be dog tired by the end of it. I have the Cabela's version of the LEM (I think) and it has held up great for the 3 years I have had it. I mostly grind PBs but did grind a full packer a month ago and it didnt have any problems.
Depends on how muscular and in shape you are. I used to find 5 lbs just enough for manual grinding - but I generally grind twice. If you have a Kitchen-Aid or Electrolux (or maybe a Bosch) mixer, they have a grinder attachment that works well. Otherwise, you might want to check out sausagemaker.com.
I have a LEM 575 that I use every few months or so for grinding pork butts and BNLS Chuck for burgs. You can find a ton of reviews on Amazon. Takes the LEM about 7 minutes to go through 9 lbs butt.
I'd get the LEM (or equal brand) 5lb sausage stuffer if I had the room to store it. All kinds of info and recipes out there. Nothing beats DIY ground meats and sausage
Yep, ton's of reviews on the LEM. I have a LEM #8, and the LEM 5LB stuffer. Love the things. You are doing good by trying it first with Kitchen Aid. This way you will know if you want to go all out or not. Honestly, mines overboard a tad for what I do, but I sure have fun using it and it's there when I need it.
And as Medusa said, there's nothing like your own sausage and ground meats. Echo to RonB 's comment about nearly frozen for the equipment and the meat.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I have the kitchen aid. I ABSOLUTELY love mine. I use it very often. Others don't like the KA. I don't know the LEM. My sausage stuffers is from "The Sausage Maker" in buffalo NY. Not the cheapest but quality products. Meat should be about 34° but not frozen. I store my grinder attachment in the freezer. All of my bowls and utensils go in the freezer hours before grinding as well.
...Meat should be about 34° but not frozen. I store my grinder attachment in the freezer. All of my bowls and utensils go in the freezer hours before grinding as well.
This is very valuable and important information. Grinders like cold things, and if the meat is cut small enough to go down the chute without using the pusher you can continuously grind a good quantity in a very little time frame! I generally put the cut up meat in the freezer for about 20 minutes along with the auger, blade, and plate.
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