Ordered my LEM grinder and stuffer!

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qdog

Fire Starter
Original poster
Oct 10, 2010
33
11
Marion Ia
Pretty pumped! Ordered the #22 grinder and the 10lb vert grinder. I have. Full time concession trailer biz and bringing hot links to the party next year! Plan on pretty straight forward "cooked" hot links. Need to be careful from a health dept prospective.. But really new to all of this so bring it fellas! Tell me what a fool I am :)

Will post so pics. Of course we are having Burgers Friday to break in...
 
For some reason I want to say grinding and stuffing your own for resale requires a FDA inspector on site.  I may be wrong though.

EDIT......

Answered my own question.  Cut and pasted from FDA publication "Sausage and Food Safety"....

"USDA’s Food Safety and Inspection Service (FSIS) inspects all sausages in interstate commerce and all sausages that are exported to other countries. If sausages are made in a retail establishment (such as a grocery store, meat market, or restaurant) and are sold within the State where the establishment is located, the sausage may be under the jurisdiction of that State’s health or agriculture department."

http://www.fsis.usda.gov/PDF/Sausage_and_Food_Safety.pdf

So if you only sell "in state", FDA inspection does not appear to be an issue.  Just the State and local requirements.  I'm sure the local health inspector will be more than happy to point you in the right direction if asked.
 
Your new toys are nice!

Have fun QDog!

Show us some pics of your operation.  
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Congrats with the new toys. Check with your local dept of agriculture. They will tell you what you need to do. IMHO I doubt you will be able to process meat and sell it from a concession stand but that's OK because there's nothing like making your own home made sausage,,,,,,,
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Joe
 
 
I have not used the Lem stuffer but that grinder is very powerful. You can throw handfuls of meat at it. I think you will be very happy with your investment.
 
 
Well these appliances are here!  man these are heavy and very cool looking.  As far as the heath department I have talked with my inspector and burgers and raw sausage (which i knew) no issue I may need a HACCP plan on others depending on the "cooking" process but my understanding of the code I will not as I am not preserving or cold curing etc.  Cross that bridge later....  I am proposing "cooked" sausage.  But any way

My first impression on the units is wow very very heavy.  The throat piece on the grinder is very heavy as well and wasn't expecting that when I picked it up.  The stuffer is about what I expected but it too is very heavy.  You can fell the quality in these products and sure I will be a happy camper and can't wait to use them!
 
here are a few pics.  I was impressed by the under the hood pic.  Really a nice simple design




Just ran 20lb of chuck and sirloin for burgers, cant wait to gun some real poundage through this guy!

Cheers and have a great weekend!
 
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