Author Topic: new grinder comming (Read 1802 times)

Lloyd Smale · « **on:** September 11, 2012, 01:12:01 AM »

Had a gander moutain #12. Its been a great grinder and has ground up 100s of deer. It was a constant fight though to second grind meat for summer sausage. Ive been procrastinating for a couple years now and finally pulled the plug and ordered a weston #32. Even ordered a power steak cuber attactment for it so no more cranking that handle either. dad was happy as hes been using a grinder attactment for mas mixer so he will get the old one. Which is a GIANT step up for him. Cant wait to get this animal and make a batch of sausage. Next thing on my list is to replace the 5lb vertical stuffer with a 15lb unit. Then ill be styling.

52bagman · « **Reply #1 on:** September 11, 2012, 01:29:12 AM »

A good grinder is hard to beat. My Dad bought one from Cabela's years ago and don't know what we'd do without it. I keep custody of it now. I have a tape on it where we mark how many deer go through it and I'm think around 75 at the moment.

blind ear · « **Reply #2 on:** September 11, 2012, 05:01:59 AM »

Burger, sausage, tasso, summer sausage, spagettie sauce, taco, meat loaf, pizza topping, pepperoni, boudin, on and on and on. ear

52bagman · « **Reply #3 on:** September 11, 2012, 07:23:27 AM »

That's what I'm talk'n about ear, the only time I buy ground beef is to make a hamburger, every thing else is made with ground deer. Got burnt out on deer burgers when I was a kid, mom made'm 3-4 times a week. lol

blind ear · « **Reply #4 on:** September 11, 2012, 12:02:40 PM »

I buy ground beef for burgers also. That is the one ground item that I can get too much deer taste to seeing as I don't add any fat to what I grind. I just can't do beef fat. ear

Ranger99 · « **Reply #5 on:** September 11, 2012, 12:58:34 PM »

mr l.s. ,
do you need my adress to send it to
me so i can work the bugs out of it
and get it broken in for you?

AtlLaw · « **Reply #6 on:** September 11, 2012, 01:03:57 PM »

Is that a hand grinder Lloyd?

bobg · « **Reply #7 on:** September 11, 2012, 10:53:47 PM »

If the crank handle unbolts like my Eastman grinder just unbolt the handle. Screw in a longer bolt and chuck it in you vari speed drill motor. Sure beats cranking by hand.

Lloyd Smale · « **Reply #8 on:** September 12, 2012, 01:38:17 AM »

no its a 1.5 hp power grinder. Big sucker! http://www.everythingkitchens.com/weston_commercial_meat_grinders_sausage_stuffer.html You guys that dont like the taste of ven buger should try what i do. I will fine grind about 10lbs of venison and then add one of those 3 lb tubes of that cheap store bought burger that looks more white then red. It makes the fat content of the finished product around 10-15 percent. IMO burger needs some fat for taste and to hold together when cooking. My dad allways added pork fat and i never cared for that flavor. Another thing i do is make up batches of it with 10 lbs ven and a lb of bacon and to that i will add two packs of dry lipton union soup mix. It makes excellent burgers. You an also replace the onion soup with a couple packs of dry ranch dressing mix.

Quote from: AtlLaw on September 11, 2012, 01:03:57 PM

Is that a hand grinder Lloyd?

AtlLaw · « **Reply #9 on:** September 12, 2012, 07:00:19 AM »

Wow!

Now THAT"S a grinder!

Bugflipper · « **Reply #10 on:** September 12, 2012, 07:06:53 AM »

It's hard to beat a quality grinder Lloyd. I have a late 1800's 32#. I put a pulley on it maybe 20 years ago and run it with a belt and motor. Not a part replaced on it yet. No telling how many pounds (or tons

) of meat have been through it because I process my own livestock and harvested meat. The good thing is everything is universal. The parts from your brand new one would go in my old one. So that will give you piece of mind as long as the motor keeps going. I imagine you could buy one of those as well though, if it ever went out.

blind ear · « **Reply #11 on:** September 12, 2012, 03:52:26 PM »

Quote from: Lloyd Smale on September 12, 2012, 01:38:17 AM

You guys that dont like the taste of ven buger should try what i do. I will fine grind about 10lbs of venison and then add one of those 3 lb tubes of that cheap store bought burger that looks more white then red.

-If I did that my urin would look like stump water and I would have to miss work a couple of days while I recovered from the gallbladder attack. You guys enjoy the artery filler. ear

Lloyd Smale · « **Reply #12 on:** September 12, 2012, 11:58:48 PM »

I hope i die with a good burger in one hand and a bud in the other!!

Quote from: blind ear on September 12, 2012, 03:52:26 PM

Quote from: Lloyd Smale on September 12, 2012, 01:38:17 AM
You guys that dont like the taste of ven buger should try what i do. I will fine grind about 10lbs of venison and then add one of those 3 lb tubes of that cheap store bought burger that looks more white then red.
-If I did that my urin would look like stump water and I would have to miss work a couple of days while I recovered from the gallbladder attack. You guys enjoy the artery filler. ear

blind ear · « **Reply #13 on:** September 13, 2012, 01:32:20 PM »

Oh, don't get me wrong, I love a good beef burger and steak to. I just have to eat them on special occasions and not very often. ear

Lloyd Smale · « **Reply #14 on:** September 18, 2012, 12:13:00 AM »

It came yesterday. What a beast. I had to use a hand cart to get it in the house. thing must weight close to a 100 lbs! Ground up 25lbs of scraps in about 5 minutes though. I think you could stick a whole front shoulder in it bone and all and it wouldnt even grunt. wifes happy. She cant even budge it off the counter so claims its no longer her job to clean the grinder when im done for the day.

AtlLaw · « **Reply #15 on:** September 18, 2012, 01:43:30 AM »

Lloyd's Sausage Factory

Size does matter!!

bulletstuffer · « **Reply #16 on:** September 18, 2012, 02:16:09 AM »

If you like making sausage or jerky, buy the mixer attachment. You can mix 30lbs of meat at a time with no sore frozen hands when you are done! The jerky attachments are slick too

You are going to wonder why you didn't buy one of these decades ago!

Good luck keeping it filled

Bulletstuffer

Lloyd Smale · « **Reply #17 on:** September 18, 2012, 06:58:53 AM »

ive got a meat mixer. Is a 20lb manual one. Someday id like to step up to one of the 50lb power units. Next thing though will be to upgrade my 5lb vert stuffer with a 10-15lb unit.

bulletstuffer · « **Reply #18 on:** September 18, 2012, 07:05:19 AM »

The mixer I use just bolts on to the mouth of the grider as well as the jerky attachment. Check out LEM.

Good luck,

Bulletstuffer

Lloyd Smale · « **Reply #19 on:** September 19, 2012, 12:25:00 AM »

ya i see both lem and weston make them but there bigger units then mine. I called weston to see if they made parts to convert mine to motor operation but they dont. Only option is to buck up and by the bigger mixer. It would be nice to have a bigger one anyway. Mines a 20lb but 12lbs is about all you want to deal with in it with the hand crank. Your jerky cutting deal much be the same thing as my steak cuber attachment. thats a real time saver too. I didnt get the jerky cutter because i have a slicer and like my jerky THIN and hard and was worried that there was no ajustment for thickness with it.

bulletstuffer · « **Reply #20 on:** September 19, 2012, 01:40:56 AM »

The jerky attachment that I use is for ground jerky and it squeezes out 3 sticks at a time on to a paper that is attached to the jerky attachment. Pretty slick if you like the softer jerky. I would run the jerky on to an 8 foot table in 8 foot lengths and fill the entire table with jerky. Then I would go back and cut the paper that held 3 strips in to 2 foot sections so they would fit in the smoker. after smoking I would vacuum pack them and toss them in the freezer.

Just more gadgets to make life a little easier, but not less complicated

Bulletstuffer

Lloyd Smale · « **Reply #21 on:** September 19, 2012, 11:48:54 PM »

a few years ago i bough a jerky shooter to do ground meat. Just never wrapped myself around the ground jerky thing and it just sits on the shelf. I like my jerky thin and hard enough that you have to work at it a bit before you can swallow it. Made a batch of summer sausage up yesterday and its in the smoker right now. With my old grinder it took 3.5 hours to process 12 sticks. i did it with the new grinder in 2 hours yesterday and it was almost enjoyable to do. Did i say i love this thing!

longwinters · « **Reply #22 on:** September 27, 2012, 04:48:35 PM »

I've never seen that done. It would be fun to watch the process up close and personal. Sounds like you process enough venison for 1/2 the U.P

Long

Lloyd Smale · « **Reply #23 on:** September 28, 2012, 12:50:28 AM »

Ive got the second batch of burger meat out thawed to grind today. About a 100lbs of it. That will make 200lbs of burger for the year. Still have enough scraps for 2 more 30lb batches of summer sausage left. Crop damage shooting is going to end though in a couple days so i dont know if ill get much more. Still have deer season but i have enough venison now and most of the deer we shoot now were donating to friends and family and the food bank. The farmer usually gives the three of us a cow for the price of butchering but both my freezers are alleady full this year and id have to buy another freezer to store it so i think ill pass this year.