Is a reverse switch important?

Discussion in 'Sausage' started by fpmich, Jan 9, 2016.

  1. fpmich

    fpmich Smoking Fanatic

    I know it may be a goofy question, but just how important is a reverse switch on a grinder?

    When grinding just 5 or 10 lb. of meat, just how often do you really use it? 

    Just once, never, or multiple times avoiding to take apart grinder to clear cartilage, silver skin, or the like, out?

    I would like to use the kitchen-Aid, (525 watt, bowl lift, mixer) but it has no reverse.

    I doubt I would grind more than 10-20 lb. a month.

    Thanks for your input.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The kitchen aid grinder attachment works very well. The downside to a KA grinder is they are a little slow. At some point, you may want to upgrade to a dedicated meat grinder just for the speed. I have a Cabela's model & I have never used the reverse feature on it. 
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I was grinding meat in Brides KA grinder...   Broke the gear case when the grinder bound up.....  A reverse switch "may" have helped....    had to fix it AND buy a meat grinder because I was 86'd from EVER using her mixer again...  

    Save time, money and a trip to the dog house.....   buy a stand alone grinder....  and a 5# vertical stuffer...  For both, less than $200...  

    $90 stuffer....

    $100 Grinder.....
    Last edited: Jan 9, 2016
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It's only important when you need it! Not being a smart aleck, but I've used mine maybe 3-4 times over many years! When I needed it, it was a bad jam.

    I agree with Dave, ditch the KA idea, all that will do is make momma really mad if something happens. The grinder and stuffer that Dave linked to, will be good for you to start out with.

    If you do go with the KA, go slow, make sure your meat is small enough to go through, and make very sure that you've removed as much silver skin and tendons as possible.
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I have used the Pro 600 KA with grinder. Works ok but the Blade sucks. Not sharp, can't be sharpened and after 20lbs or so starts to smear rather than grind nicely. The plastic housing takes extra time to clean and degrease. Chef's Choice makes and all steel version but it is more expensive than the Kitchener #12 and you still risk messing up an expensive KA. For the extra $60, go for the Kitchener...JJ
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I have the KA grinder and I did buy the Ketchener #12 as Dave posted. My KA the plastic housing has a crack from trying to push the meat thru

  7. fpmich

    fpmich Smoking Fanatic

    You've all... , plus a lot of reading various sites, have convinced me to buy a separate grinder.
    DaveOmak, most of all convinced me due to his problems with KA, and some PM's.

    Cranky... "it's only important when you need it!"  I hear ya on that.

    Chef JJ, and tropics... I wasn't planning on using KA's plastic grinder.  I was looking at this one because it is "ALL"  stainless steel,  All I really need is stainless steel for knives, and plates.  And I could probably do this for close to same price as the unit I was leaning toward.

    Does anyone know where I can buy the stainless steel plates to fit the #12 Kitchener?  And how much extra it would cost me?

    It seems even though I shake water out well, pat with a towel, and dry them in low oven setting, and spray with oil, the carbon steel will still rust on me sometimes.   I'm just tired of fighting rust, and the manual grinder.
    Last edited: Jan 10, 2016
  8. Have you tried storing  your grinding plates in a plastic container filled with rice?
  9. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I like the regular steel knives and plates..  I can hone them easy to resharpen, (which I do every grinding batch..  just pass them over the paper), then rinse under hot water and pack in a paper towel, spray some pam on them....

  11. mowin

    mowin Master of the Pit

    I've got the all steel grinder attachment for my KA 600. I works good. I keep my chunks small and chill them in the freezer for a hr before grinding. Never had a jam, but I'm very careful.

    If im doing more than 15lb, I brake out the #22 hobart. I've put 1000's of lbs thru that beast over the past 20 yrs.
  12. fpmich

    fpmich Smoking Fanatic

    Now here is some info I didn't know before and always confused me.  I got this from butcher-packer site.
    What the ...?  Why not just one size, seeing as it fits both?  Go figure eh?  I thought the # of plate size was different OD size for the plates & knives.

    Thanks everyone for your replies.  I appreciate it very much.

    areoforce100, do you do this rice storing thing yourself?  And does it work well for you?  Never heard of it before, but it makes sense.  Do you oil them 1st., or just pack dry?

    I'm still undecided on whether or to go to the expense of SS.  Maybe with the rice storage, and buying a couple of extra carbon knives to match plates ( one for each plate so they wear evenly together and reduce sharpening need).  Should be about the same cost I would think.

    Which way would you go?

    Now I don't do much stuffing, probably because it's a pain with the hand cranker and poor results.  So I will have to wear my wife down a bit, with kindness above and beyond, to convince her I need one.  Or the tough love method.  Make her help me stuff sausage with the hand grinder again.  LOL
  13. gomez93

    gomez93 Meat Mopper

    I have a Cabela's 1/2 hp #8 and have never had a problem with it that would have needed a reverse.
    Another thought that I read this somewhere; I bought an extra knife and keep them matched to the same plate, the theory is they will wear together and continue to match as they wear.
  14. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    When grinding game meat that has sinew it can get between the blade surface and the grinding plate. Using reverse will dislodge any tough fibrous tissue and tendons and allow you to continue grinding...... Reverse is  not usually needed in commercial grade grinders.
  15. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I use some fine 900 grit sandpaper and "polish" or sharpen mine every so often, the blade and the plate, it does not take long to rub them down on a flat surface and I feel it does make a difference and you dont haveto buy a new blade or plate this way.
  16. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    hoity toit likes this.
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I recently bought an STX grinder (I have a thread here). Has reverse, came with three blades, plus stuffing tubes ( which I won't use), and a kube plate which I might.

    I did use the KA attachment on our mixer for several years. I wouldn't go back. This is day and night difference, even for small batches.

    We grind our own burger from bulk so this has made a huge difference.

    One of the things I looked at prior to buying was the reviews and those mentioning using machines to grind bones for dog food. I have no plan to grind bones, but any machine that does will out last me.
  18. fpmich

    fpmich Smoking Fanatic

    Thanks everyone for your help.  I really appreciate it.   I love this forum!

    Reality hit me and some frugal common sense at same time.

    I looked at the STX, and yes I want it, but can't justify the price to pocketbook.

    I can get the grinder from Northern, buy two extra knives to match to plates, all for 130.00 including shipping.

    And I won't have to true up the plates and knives us so often.  Or so the theory says.  It makes sense to me. 

    Just have remember to mark one side of each plate, so that I am always using only one side of it.

    If things get too mushy, then just buy 3 knives for 30 bucks and reverse the plates to unused side, and good to go again.

    Yes I want a stand stuffer, but I'll have to wait on it.  Pocketbook again.

    I understand how to sharpen the knives and plates, but my shoulder won't let me. 

    I had to buy a little vertical sander to sharpen my knives on because I can't do it by hand anymore because of my shoulder problems.

    I'm going to have to give up on the all stainless steel parts.  Pocketbook again.  Besides, part of that desire was just laziness on my part.  LOL 

    I will try at least once, stuffing with the electric grinder, but I can see blown out casings all over the place, because I couldn't slow it down, or hit the off button fast enough.

    And just maybe, that may help convince wife to go along with a separate stuffer.  Maybe. 

    Otherwise I guess it will be a funnel and thumbs, or the old hand crank grinder.   I can do the funnel and thumbs by myself,

    but for the hand grinder stuffing or dedicated stuffer, I'll still need a second person to crank the handle.

    In other words, if she wants stuffed sausage, she has to crank up both the handle and pocketbook.  LOL

    Thanks again for all of your input and suggestions.  What a Great Group of people!
    Last edited: Jan 12, 2016
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Hmmm, I payed $139 for my STX 3000 TF. Free shipping on Amazon. $9 more seams fair for getting the reverse.
  20. mowin

    mowin Master of the Pit

    A foot switch for your grinder will make stuffing so much easier. Still can't come close to the ease of a stuffer though.

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