Ss Brewing Technologies Giveaway!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Meat Grinder
Reply
 
LinkBack Thread Tools
Old 10-01-2012, 05:08 PM   #1
T-Dan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Deltona, Florida
Posts: 50
Liked 2 Times on 2 Posts
Likes Given: 15

Default Meat Grinder

Hi All,

I am seeing a lot of threads in this section about smoking meat, but I have not been able to find much about sausage making. I want to give it a try and need some advice on equipment to start with. I am thinking that a meat grinder with stuffer attachements will fit the bill to get started, and i have checked out different ones online. I think the LEM 575 would fit the bill for me right now, and it is aobut $112. I only plan to make small batches (3-5 lbs) every couple of months, so I don't need anything too industrial.

I am willing to spend up to around $200, and would prefer all stainless parts and more accessories, but that might be wishful thinking. (I would love for it to be able to grind grains for homebrew too, but that I KNOW is too much to ask... ;-) )

I would appreciate any advice I could get from others who have tried this.

Thanks,

__________________
T-Dan is offline
 
Reply With Quote Quick reply to this message
Old 10-01-2012, 05:16 PM   #2
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 477 Times on 420 Posts
Likes Given: 266

Default

I use a grinder like this and an actual sausage stuffer (up to 5# capacity) that you crank the handle on. I've tried using the grinder to also stuff, but didn't like the results. Be SURE to get natural hog casings for your sausages, in the size you want. They should come packed in salt and will last a LONG time in the fridge.

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2012, 01:40 AM   #3
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 35,953
Liked 2998 Times on 2952 Posts
Likes Given: 28

Default

I would recommend spend more money on a good stuffer and skimp on the grinder if you have too.

__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2012, 05:26 AM   #4
Olive Drab
Feedback Score: 3 reviews
Recipes 
 
Join Date: Dec 2007
Location: , Virginia/Various 3rd world shitholes
Posts: 237
Liked 1 Times on 1 Posts
Likes Given: 4

Default

I have a kitchener #12 from northern tool. It appears to be a clone of the LEM models and was around $100. I havent used it much grinding around 30# through it but it has performed flawlessly. All the parts except the sizing plates are stainless, so I replaced the 2 sizes I figured I would use the most as well as a stuffing plate with the stainless LEM equivalent part. Its worth looking at.
Ive used the grinder to stuff sausages but in the future I would like to get a dedicated stuffer that has more control over the flow into the casings. It gets the job done but the stuffer would do better and probably have less scrap filling.

Looking at the links above, both of those products should serve you well. The Waring products from my personal experience and my girlfriend's father who did business with the company for decades, is that their commercial line is overbuilt and made to last.

__________________
Olive Drab is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2012, 05:33 AM   #5
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 477 Times on 420 Posts
Likes Given: 266

Default

Quote:
Originally Posted by dataz722 View Post
I would recommend spend more money on a good stuffer and skimp on the grinder if you have too.
IMO/IME, getting a good grinder is more important. Otherwise, you'll be replacing the grinder long before the stuffer. With a ~$200 budget you can get good quality on both items.

I actually burned out the motor on a Kitchenaid Artisan mixer by using the grinder attachment on it to make sausages. I was grinding the meat, then running it through to stuff the casings. I then switched to the dedicated grinder and stuffer setup and haven't had any issues. Of course, the mixer was still under warranty, and they replaced it without issue. Still, getting a grinder that will withstand the stresses of use is critical.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2012, 05:51 AM   #6
basilchef
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Boston, massachusettes
Posts: 755
Liked 27 Times on 23 Posts
Likes Given: 8

Default

Agree with getting a hand crank stuffer. It will allow you to stuff properly and easier to avoid air pockets.. didn't read much of the thread but look into instacure#1 and #2 if you plane to hang or dry it. Also helps keep the color and keeps oxidation at bay in a way.

__________________
basilchef is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2012, 11:07 AM   #7
T-Dan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Deltona, Florida
Posts: 50
Liked 2 Times on 2 Posts
Likes Given: 15

Default

Thanks for all the great responses so far. I am looking at different options for the stuffer now, and while the LEM stuffer looks great, it is a bit pricey. trying to find one of the smaller press-types that actually works.

Thanks again!

__________________
T-Dan is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2012, 12:17 PM   #8
T-Dan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Deltona, Florida
Posts: 50
Liked 2 Times on 2 Posts
Likes Given: 15

Default

OK, I broke down and spent the extra $40 on the LEM stuffer. Everything I have read seems to indicate that the stuffer is necessary cuz the grinder doesn't do a good job suffing. And you guys have confirmed that.

So hopefully with the bag of hog guts I also ordered, I'll be ready to try my hand at some homemade linguica next weekend!!!!

Thanks Again.

__________________
T-Dan is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2012, 01:19 PM   #9
Fly_Rodder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Fayetteville, NY
Posts: 79
Liked 2 Times on 2 Posts

Default

For sausage making: http://www.wedlinydomowe.com/ has lots of good information.

__________________
Fly_Rodder is offline
 
Reply With Quote Quick reply to this message
Old 10-18-2012, 03:27 AM   #10
Packman715
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: , Merrill, WI
Posts: 84
Liked 7 Times on 5 Posts
Likes Given: 2

Default

take your time mind your casing and you will do fine. stuffing is an art as well as a science. relax have home brew while making stuff and you will do better.

__________________

It is better to be a smart arse than a dumb arse!
Keg 1: amber ale
Keg 2: Empty :(
Primary Carboy:soon to be an alt beir
Secondary Carboy: Nutella stout
Mead carboys 9gal total: Acerglyn still fermenting since end of April.

Packman715 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
new to smoking meat killian Meat Smoking, Curing and Sausage Making 4 06-28-2012 12:20 AM
Meat Slicer mr_goodwrench Meat Smoking, Curing and Sausage Making 10 01-16-2012 10:26 PM
Pig down, meat smoked. thrstyunderwater Meat Smoking, Curing and Sausage Making 3 01-04-2012 06:20 PM
Question about Frozen Meat Beerthoven Meat Smoking, Curing and Sausage Making 5 10-24-2011 01:14 PM
Meat Hoppocrates Meat Smoking, Curing and Sausage Making 32 12-22-2010 04:11 PM