Search results for query: LEM grinder

When grinding meat keep the meat temp around 30* if double grinding go back to the freezer until the meat is around 27* or par frozen, this will help it feed and grind much more as a premium grind. Keep that meat cold all through the process. This will make the process much easier and give you a...

Tell me about it. I was perfectly content smoking ribs, butts, chicken, etc. on my Kamado Joe 3 weeks ago. Then I found this forum and have now purchased a new MES40, an A-MAZE-N pellet tray, a mailbox and pipe, this LEM vac sealer and am about to order a stuffer. My wife is going to kill me. Oh...

I have been watching BBQ USA on food network and have noticed many of the competitors they talk to at the KCBS contests use drum smokers. I haven't bought a new toy in a while so started looking around and the Oklahoma Joe Bronco caught my eye. Anybody have any experience with one? I'd like a...

First thing I noticed was everyone walking around in short sleeves shorts and flip flops and the meat was easy room temperature. Our FSIS inspectors would have a ball over there. Still nothing saying anything is necessarily wrong with there process, is much like we here were 100 years ago. Salt...

Think stir fry for the jerky slicer, I have a Kitchener that has the same setup, works great

Interesting on the double grinder. I'm curious, do these LEM grinders heat up at all? My little Waring Pro all metal grinder has never had a heat up problem and I just have meat like 32-34F cold (my fridge does that easy) and never had an issue ever. It's like a 450-500Watt grinder and goes...

Stopped at Academy Sports today as they USED to carry LEM products. Shopping for a new grinder. Hmm, local store (central Florida) only carries Meat Your Maker brand now. As long as we don't hear on the news about mysterious disappearing farm animals or spouses?

I think you aren't going to get a LEM 32# grinder for that price. https://www.lemproducts.com/product/big-bite-grinder-32-head-size/butcher-meat-grinders

I did same thing on the tenderizer attatchment,,got free shipping.\

Yep, I have the same. You will love it. After a few times of making sausage I was thinking I should have gone bigger. But I realized that I only make it from Fall to Spring and just a few batches. If you started out with the stuffing attachment for a grinder and then went to this you will...

Well alrighty, I'm going to do that and see, thanks...

Welcome to the tape machine club! It's the only way to go in my opinion. I am now doing like @indaswamp and I am using clear or all white bags and then using different color tape to indicate what meat it is visually. I'm still using a marker on the bag but the color coordinated tape is a cool...

I picked up a Weston #5 1/3rd hp grinder not too long ago. It was less than half price of what I can get the LEM #8 BB for. I've run more than a few kg of pork shoulder through it and I haven't had a hiccup with it. Most of the time I can't keep up with feeding. Given what I've read here about...

I'm not a noob in the sense I've smoked food my whole life(64) and am always willing to learn new things. I'm a big hunter, took a nice buck this fall, and bone out lots of it for sausage. I have 25# of clean venison for grinding. I bought pork fat (17#)from a guy that raises and butchers pigs...

Searching for a grinder, I found this https://www.thekitchentoolsshop.com/lem-big-bite-meat-grinder-32-with-premium-salvinox-1-8-and-1-4-grinder-plates/ Seems WAY to cheap. What do ya think?

A trick I learned. If you to to the LEM site, put a grinder in your cart then log out in a day or 2 they send you a discount to come back, when I did this with my vac they sent a 10% off, I waited a day then she sent a 20% off.

Stop it Rich, you're gonna push me over the edge...🤣

Welcome from union county !!

I was in the same position as you back in October last year @BXMurphy. I know the feeling. I am a proponent of buying quality equipment since it will last and you're more likely to be satisfied with it at the end of the day. Granted, your question about where do you stop? is a valid one. I'm...

I can attest that @DougE 's recipe is a very good place to start. I started making my own about 6 months ago with store bought ground pork. Wound up altering his a bit and adding a couple of things but it was good exactly as is. I started by making one pound each of 2 different batches and...