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Joined: Feb 2015
Posts: 64
Campfire Greenhorn
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Campfire Greenhorn
Joined: Feb 2015
Posts: 64 |
I used the LEM #12 big bite grinder to make some deer bacon burger the other day. I did a course grind then mixed the bacon ends and deer together and used the fine grind plate with the largest sausage stuffer tube and filled the bags fine. I had no trouble stomping the meat through the grinder.
I have ordered a foot switch, a 2 inch stainless tube, and a 1,000 stuffing bags.
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Joined: Jul 2009
Posts: 8,923
Campfire Outfitter
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Campfire Outfitter
Joined: Jul 2009
Posts: 8,923 |
I use a 1 hp cabelas grinder, and do a course grind, mix in the fat, and then do a second course grind and bag it with the biggest sausage stuff attachment. I recently bought a #8 Big Bite and over the weekend I ground three pork roasts for breakfast sausage. I thought I would be able to course grind, season and course grind a second time. I grabbed a handful to make some lunch and the texture was revolting, I could not finish it and I like to eat but biting down on big marbles of fat was not good at all. I made smoked link sausage a few weeks ago, using pork roasts and course ground with the 3/8" plate followed by a finish grind with the 3/16" plate but it is work. The texture is good though. I ordered a 1/4" plate last night and I am going to to try a 3/8" grind followed by a 1/4" finish grind to check the texture. I use a crank style stuffer.
Dave
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Joined: Dec 2002
Posts: 6,930
Campfire Tracker
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OP
Campfire Tracker
Joined: Dec 2002
Posts: 6,930 |
I took humdinger's suggestion to heart and received the stuffing tube yesterday. Beautiful tube - everything is polished and smooth. Can't wait to use it! Looks just as good as the LEM aluminum tubes I looked at at Mills Fleet Farm, but stainless steel.
Selmer "Daddy, can you sometime maybe please go shoot a water buffalo so we can have that for supper? Please? And can I come along? Does it taste like deer?" - my 3-year old daughter 
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Joined: Aug 2005
Posts: 9,970
Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2005
Posts: 9,970 |
I took humdinger's suggestion to heart and received the stuffing tube yesterday. Beautiful tube - everything is polished and smooth. Can't wait to use it! Looks just as good as the LEM aluminum tubes I looked at at Mills Fleet Farm, but stainless steel. Selmer, Now that you have it in hand.. does the SS tube feel much stouter than the Alum tube? Like it would survive a drop better and not dent? I ask because the #8 in mills is cheaper than the amazon SS, but it may be worth it for us guys that suffer from "dropsy" once in a while.
Other than that, How was the show Mrs. Lincoln?
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Joined: Dec 2002
Posts: 6,930
Campfire Tracker
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OP
Campfire Tracker
Joined: Dec 2002
Posts: 6,930 |
I took humdinger's suggestion to heart and received the stuffing tube yesterday. Beautiful tube - everything is polished and smooth. Can't wait to use it! Looks just as good as the LEM aluminum tubes I looked at at Mills Fleet Farm, but stainless steel. Selmer, Now that you have it in hand.. does the SS tube feel much stouter than the Alum tube? Like it would survive a drop better and not dent? I ask because the #8 in mills is cheaper than the amazon SS, but it may be worth it for us guys that suffer from "dropsy" once in a while. Yes. Obviously it's heavier. I think the material itself is thicker, also. It should survive a drop. Just don't try to drive nails with it.
Selmer "Daddy, can you sometime maybe please go shoot a water buffalo so we can have that for supper? Please? And can I come along? Does it taste like deer?" - my 3-year old daughter
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Joined: Dec 2005
Posts: 9,587 Likes: 1
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2005
Posts: 9,587 Likes: 1 |
why do you need to regrind when stuffing? i use a kidney shaped stuffing plate to let the meat run thru the grinder easier. also when i stuff i always add a little water to the meat.it just makes it go thru the grinder or stuffer smoother.my deer bologna recipe calls for adding water. i'd put a large drinking glass full in 10lbs of meat and mix well.i have stuffed with my #5 lem grinder many times without much trouble.hand crank stuffer makes life easier.
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Joined: Aug 2005
Posts: 9,970
Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2005
Posts: 9,970 |
why do you need to regrind when stuffing? i use a kidney shaped stuffing plate to let the meat run thru the grinder easier. also when i stuff i always add a little water to the meat.it just makes it go thru the grinder or stuffer smoother.my deer bologna recipe calls for adding water. i'd put a large drinking glass full in 10lbs of meat and mix well.i have stuffed with my #5 lem grinder many times without much trouble.hand crank stuffer makes life easier. I just got into processing my own, but I think stuffing on the second grind is to avoid a "third grind" through the stuffing plate. Or they may not have a separate stuffing plate.
Other than that, How was the show Mrs. Lincoln?
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Joined: Dec 2005
Posts: 9,587 Likes: 1
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2005
Posts: 9,587 Likes: 1 |
I use a 1 hp cabelas grinder, and do a course grind, mix in the fat, and then do a second course grind and bag it with the biggest sausage stuff attachment. I recently bought a #8 Big Bite and over the weekend I ground three pork roasts for breakfast sausage. I thought I would be able to course grind, season and course grind a second time. I grabbed a handful to make some lunch and the texture was revolting, I could not finish it and I like to eat but biting down on big marbles of fat was not good at all. I made smoked link sausage a few weeks ago, using pork roasts and course ground with the 3/8" plate followed by a finish grind with the 3/16" plate but it is work. The texture is good though. I ordered a 1/4" plate last night and I am going to to try a 3/8" grind followed by a 1/4" finish grind to check the texture. I use a crank style stuffer. for sausage all you need to do is grind once with a 3/16th plate. season first and keep meat as cold as you can,then grind.i use a 3/16th plate for almost everything. i do use a 3/8 when i need to mix fat with meat. i will grind the fat when half froze and then add it to the chunks of meat so it mixes better.
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Joined: May 2003
Posts: 16,971 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: May 2003
Posts: 16,971 Likes: 1 |
The 1 hp grinder is a #22 grinder plate, I grind Course, mix what ever I have then simply put it through again and it comes out close to med / fine. Sometimes I only grind course- I really don't like my food in powder form.
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Joined: Oct 2004
Posts: 16,916
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,916 |
COARSE !!!  
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Joined: Dec 2002
Posts: 6,930
Campfire Tracker
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OP
Campfire Tracker
Joined: Dec 2002
Posts: 6,930 |
Well, I finished butchering a forequarter of beef yesterday and ground burger into bags using the big stuffing tube. I COARSE!!! ground first time around, then 3/16" ground straight into the bags. Definitely worked better than the first time I tried this game. Thanks for all of the input and the discussion!
Selmer "Daddy, can you sometime maybe please go shoot a water buffalo so we can have that for supper? Please? And can I come along? Does it taste like deer?" - my 3-year old daughter
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Joined: Feb 2003
Posts: 3,209
Campfire Tracker
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Campfire Tracker
Joined: Feb 2003
Posts: 3,209 |
I've got the Cabela's 1hp #22 grinder, usually grind with a 3/8 plate and knife from an old manual grinder, then a 2nd pass through the 1/4" while stuffing the bags. Cheesy loaned me his crank stuffer this year and there is no comparison. If I let the meat get too warm while grinding, it doesn't auger well, just mashes up into a nasty jello. I ground 70 lbs last week and the separate stuffer really made things easy. Only thing I'd change is to use a bigger stuffer, the 7 lb model had me refilling too often.
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Joined: Jun 2012
Posts: 120
Campfire Member
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Campfire Member
Joined: Jun 2012
Posts: 120 |
I've not had good luck using the grinder. The 8qt cast iron enterprise stuffer works well and you can still find parts for them.
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