Problems grinding fat today...

[SherryT]

Well, looks like I'm gonna have to throw in the towel on this thing.

• Sharpened the blade and plate...same thing...fat pushes down to the plate, packs up, and it stops the auger. I hit reverse, auger turns, go back to forward, auger turns again, but I have to remove it, clean the packed fat out, start over...same thing.
• CHANGED to a brand NEW plate/blade...ditto
• Cut the fat into 1" cubes...ditto
• Cut the fat into 1/2" cubes...ditto
• Froze it more...ditto
• Froze it less...ditto

Nothing that I can SEE or FEEL (end of auger or the hole it goes into) is stripped (edges are all clean and well-defined)...I'm stumped and, quite frankly, TIRED of fooling with it!

So...is the LEM 1158 Mighty Bite #8 Grinder any good? I grind no more than 5lbs at a time (usually 1 - 2lbs) of pork (lean...AND FAT!), beef, or chicken/turkey, so no game and I now have a stuffer so I won't be using it to stuff.

For any of you who are familiar with this grinder, would you please give me some feedback on this?

THANKS!

 

[DougE]

Well, looks like I'm gonna have to throw in the towel on this thing.

• Sharpened the blade and plate...same thing...fat pushes down to the plate, packs up, and it stops the auger. I hit reverse, auger turns, go back to forward, auger turns again, but I have to remove it, clean the packed fat out, start over...same thing.
• CHANGED to a brand NEW plate/blade...ditto
• Cut the fat into 1" cubes...ditto
• Cut the fat into 1/2" cubes...ditto
• Froze it more...ditto
• Froze it less...ditto

Nothing that I can SEE or FEEL (end of auger or the hole it goes into) is stripped (edges are all clean and well-defined)...I'm stumped and, quite frankly, TIRED of fooling with it!

So...is the LEM 1158 Mighty Bite #8 Grinder any good? I grind no more than 5lbs at a time (usually 1 - 2lbs) of pork (lean...AND FAT!), beef, or chicken/turkey, so no game and I now have a stuffer so I won't be using it to stuff.

For any of you who are familiar with this grinder, would you please give me some feedback on this?

THANKS!

I think Ryan Brokenhandle has that grinder. I have a Weston 8# with similar specs, and it does a good job.

 

[boykjo]

Its possible the bushing at the back of the unit where the back of the auger rests against has worn and is allowing the fat to get between the blade and the plate and causing the jam. The fat will take more force to run through the grinder Causing the seperation between the blade and the plate and thats why your not seing it with the meat

My 2 cents

 

[SherryT]

I think Ryan Brokenhandle has that grinder. I have a Weston 8# with similar specs, and it does a good job.

Thanks Doug.

 

[boykjo]

Its possible the bushing at the back of the unit where the back of the auger rests against has worn and is allowing the fat to get between the blade and the plate and causing the jam. The fat will take more force to run through the grinder Causing the seperation between the blade and the plate and thats why your not seing it with the meat

My 2 cents

There should be a bushing back of the housing where the back of the auger goes.
See if it has worn into the bushing.

 

[Brokenhandle]

Yes, just bought this grinder this year for doing small batches...think it was on sale for $120. Works really good. Is a bit noisy compared to my big grinder...but it's a 1 1/2 hp grinder. I'm sure it would work well for you for not alot of money.

Look at me...such an enabler!

Ryan

 

[SmokinEdge]

There should be a bushing back of the housing where the back of the auger goes.
See if it has worn into the bushing.

View attachment 651559

Maybe so that the bushing is worn, but that is adjustable at the ring on the front that holds the plate in. If it’s snug, the back side is tight on the bushing, has to be. If the bushing is so worn that tightening the ring won’t solve the issue then a new bushing is needed.

 

[SherryT]

View attachment 651558

Yes, just bought this grinder this year for doing small batches...think it was on sale for $120. Works really good. Is a bit noisy compared to my big grinder...but it's a 1 1/2 hp grinder. I'm sure it would work well for you for not alot of money.

Look at me...such an enabler!

Ryan

Yup...I just placed the order and it'll be here Thursday.

Now, what will I make from my inaugural grind...decisions, decisions!

 

[tbern]

Yup...I just placed the order and it'll be here Thursday.

Now, what will I make from my inaugural grind...decisions, decisions!

Congrats on your new toy! Great "Christmas" gift to yourself!

 

[DougE]

Now, what will I make from my inaugural grind...decisions, decisions!

lol the possibilities are pretty much endless.

 

[Brokenhandle]

Yup...I just placed the order and it'll be here Thursday.

Now, what will I make from my inaugural grind...decisions, decisions!

With the advice from chopsaw I recently made some kabonsy sticks , the recipe from Marianski...they were delicious and my wife and I loved them!

Ryan

 

[SherryT]

With the advice from chopsaw I recently made some kabonsy sticks , the recipe from Marianski...they were delicious and my wife and I loved them!

Ryan

I read Marianski's recipe/instructions and he provides an option to further cure/dry them...is that how you made them?

 

[SmokinEdge]

I read Marianski's recipe/instructions and he provides an option to further cure/dry them...is that how you made them?

Not to interrupt, but once you make the sticks, brown bag them or wrap them in unwaxed butcher paper and into the fridge for a week or two for drying. They will dry perfectly and you pull them and vac seal or eat when you like. Maybe 7 days or 10 days or more.

 

[SherryT]

Not to interrupt, but once you make the sticks, brown bag them or wrap them in unwaxed butcher paper and into the fridge for a week or two for drying. They will dry perfectly and you pull them and vac seal or eat when you like. Maybe 7 days or 10 days or more.

THANKS!

 

[chopsaw]

I read Marianski's recipe/instructions and he provides an option to further cure/dry them...is that how you made them?

Yes , if the conditions are right I'll hang them at 60 degrees for up to 7 days before going in the fridge .
These are out of the smoker ,

After hanging at 60 degrees .

In my opinion hanging at room temp allows any fat to equalize , and whatever ends up on the surface can be wiped off .

 

[Brokenhandle]

Ya, what Rich said lol! Mine didn't quite dry that long...lack of patience!

Ryan

 

[SherryT]

UPDATE

Ordered the LEM Mighty Bite #8, it arrived Thursday, but I didn't open it up until today...ground up 5lbs of pork fat without a hitch AND faster than the STX.

I'm a happy girl again.

ONE OF THESE DAYS, I'm gonna get out of my own way and buy good equip/tools from the get go.

 

[DougE]

ONE OF THESE DAYS, I'm gonna get out of my own way and buy good equip/tools from the get go.

Human nature to try and get by on the cheap. Sometimes it works out fine, but other times it comes back and bites you on the hind end.

 

[SmokinEdge]

UPDATE

Ordered the LEM Mighty Bite #8, it arrived Thursday, but I didn't open it up until today...ground up 5lbs of pork fat without a hitch AND faster than the STX.

I'm a happy girl again.

ONE OF THESE DAYS, I'm gonna get out of my own way and buy good equip/tools from the get go.

Buy once and cry once for some specific tools is a good program. Just have to decide which tools to spend the $$$ on and which ones you can compromise on.

 

[SherryT]

Human nature to try and get by on the cheap. Sometimes it works out fine, but other times it comes back and bites you on the hind end.

I know...that cheapskate gene is hard to overcome!