Search results for query: LEM grinder

Not disagreeing with you @indaswamp but I don't think INOX is any indication of size or fitment. I have very little experience with grinders. Only been using one for a couple of months. But INOX seems to be a European designation for stainless steel. I've seen lots of knives, guns, and tools...

...When I use the mixer, the dough is over worked and the pizza turns out too dense. I used the grinder once and sent it back and bought a Lem grinder, and Lem slicer. The KA grinder worked ok, it was just slow. I should prob sell the mixer, and use the money to help finance a vintage Fender...

The new set up is the smartest way forward. All I can say is that the dual grind, however you have it , is a real nice tool to have. Plus , LEM is quality equipment, can’t really go wrong. I have both heads and run the dual grind almost exclusively.

do you put any of the parts in the dishwasher? The PH will tarnish the blades and plates and that tarnish rubs off gray.

I'm new to grinding myself. Started out with the KA grinder and after a few times got a LEM #8 a few months ago. BIG difference. I can't feed that thing fast enough. Good luck with which ever grinder you decide on. I don't think you will regret it. Grinding my own beef has been worth it alone...

A ton of folks here run LEM grinders without issue, so I would discount the bad reviews elsewhere.

I usually add my ECA and more water right before stuffing. By the time I mix in the ECA (by hand of course), it's fairly loose. I've stuffed in a 13mm horn this way with no issues (manual stuffer). I normally stuff with a 5lb stuffer (the good ole' Kitchener I've had for 20 years or more)...

Hoping some of you guys with experience can help me understand what went wrong here. I have a LEM #8 that I got back around Christmas. I've used it with many pork butts, brisket, and top round with no issues at all. Cube it, chill it in the freezer mixing around occasionally, feed it to the...

I just bought a VEVOR #32 at a good price under $500. It's twice as big as my last one. I actually thought i was getting the 12 but I guess I puched the wrong button when ordering so I'll keep it.

I run a LEM Big Bite #8 ($400 + shipping). Works great. It is considered to be a "commercial" grinder - albeit on the low end of the commercial spectrum. Quiet as a can opener and totally grinds the pounds I run through it semi-frozen. I typically run 10 to 20 pounds at a time for home use...

Oh darn, I'm really happy with my dual-grind, but I haven't done more than 10lbs or so at once. Sad to hear that it might overheat if I do more than that. It really has been a great grinder for me...

I’m looking for a new meat grinder. I grind around 3-5 deer a year. I want one that I don’t have to cut the meat up super small. What do y’all use? Mainly grind for burger.

I have a Lem "Big Bite #8 Model 779. This is the higher hp model of the big bite #8 series, I am having problems with it wanting to pull the meat through the cutter, no matter which plate I am using. The meat was partially frozen and this time I was using the 3/8 plate and still had to force...

Hi there, I know your post was from a while ago, but hopefully this will help you or anyone else in the near future.... I also have a General Model D meat grinder and I saw your post about what type of Oil to use and how much to add (capacity)... I still have the original tag that came with...

I bought a LEM grinder couple of moths ago and have been grinding my own hamburger ever since. I can buy ground chuck at the local butcher for $5.39/lb or get brisket, like today for $3.88. Granted I lost a lot in trimming but the hamburger stays red a lot longer in the fridge. Tastes so much...

That sucks . I know it's commonly mentioned , but I never go in the freezer with grinder parts . You'll get the LEM suggestions . Good choice for sure . I have this one . Put a bunch of meat through it . Be an upgrade from the kitchen aide for sure ...

Thanks! I'll give the lem brush kit a try.

I upgraded to the LEM dualgrind and gifted this one to my brother. The reason I moved on is that I needed an extra-coarse 12mm plate and I couldn't source anything that would fit this machine (the plates are proprietary). Another reason is that the machine is LOUD, and my wife found it annoying...

Thank you, I've not had much luck grind and emulsifying together as it separates the water when I poach at 165F to internal temp of 155F. I don't have that problem if I grind (3mm) the meat separate, salt and sit the meat overnight and emulsify it followed by adding the fat (4.5mm) and spices...

Hot soapy water and the lem brush kit has worked great for me. Nice grinder and thanks for the review!