Well its been a long day. I tried to burn that new grinder up since I ahd trouble with the first one but it never missed a lick. I never heard the motor sound in the least like it was in any sort of a bind. Below is my thoughts on all the stuff. Im making more posts on all the sausage I made but this is the just of it
For the Cabelas 3/4 hp Grinder - Really Impressed
- 17 pounds Beef
- 10 pounds Fresh rabbit
- 40 pounds pork butts
I was really suprised in how quite the grinder was. I could hardly tell it was even running. I thought there would be a bunch left in the grinder once finished but that was not the case, I bet there wasnt even an ounce of meat in it once finsihed with all 3 meats. Clean up was pretty easy as well. I have it all washed and disinfected and will add some oil to the parts and put it back together tomorrow
Northern Tool 5lb Stuffer - Really liked it but for large batches it would suck because it does take a little time to reload it. Not too bad but not quick. 5 lber just for small abtches
I stuffed with it
- 25 pounds of sausge
- 10 pounds of rabbit into bags
- 17 pounds of beef into bags
Cabelas Mixer 17lb - Liked this as well, I bought this and at the moment with only doing really small batches I only used it once and then just done it by hand. My sausage was 5 lbs of 5 different kinds so I didnt use it much. it is well built and deffinantly has its place in sausage making.
The cabelas scales I liked very much as well and I also got a new Food Saver. Not sure the model but man it beats the hell out of the old black and decker one I had.
All and all I think I made the right choices on what I bought.
Here are some pictures of the Rabbit and beef ground and packaged. Im gonna do another post for the sausage with some details
Got these at Sams on mark down, Sirloin roast
Half way through Cubing up
Using the Stuffer to fill the bags
Beef Is finished and headed to the Freezer
Rabbit were 21 1/2 pounds total. It was 8 rabbits
Deboning, Man what a Job this is
10 Pounds Deboned
Grinding up some Rabbit
Im making another post on the sausage...Thanks for loking