still deciding on if its worth it. Sausage patties

[Apriliamille]

For 55 bucks? Sheesh grind the snot out of that and don't look back

 

[chef k-dude]

By "roasting your new mixer" can I assume you mean you have a Kitchen Aid or similar with a meat grinder attachment?

I had a $100 meat grinder that lasted for several years. I replaced it with one that was $72 at the time. It's not even available anymore. I've probably run 50-75lbs through it and it works well. I always freeze the parts because someone told me to years ago. I also partially freeze the chunks of meat I grind laid out on a sheet pan just till it starts getting firm to the pinch.

I also make falafel using the grinder and not concerned at all about cross contamination. Of course the falafel balls get deep fried so bacteria may be killed. I soak the parts in hot sudsy water and scrub with a brush/bottle brush, and sponge what I can, then rinse with the hottest water from my tap. I am very fastidious about cross contamination, sanitizing my work surface after handling meat before shifting to vegetables, etc. Hand washed grinder parts dont scare me in the least because I know "I" washed them. I was the accredited NSF guy at a company that made commercial kitchen equipment, I learned all about where "Herman the Vermin" likes to live! To each their own of course. My mother freezes stuff like pasta she's so paranoid bugs are going to take residence in the box!

I made a customized open-ported grinding blade for sausage stuffing because I wanted to stuff AFTER mixing. These grinders require you to grind the mixture straight in to the casing or you have to re-grind while your stuffing. I still didn't prefer how it worked so I bought the Gander Mountain branded 5 lb stuffer similar to this (seems like everything I have is no longer available!)

Works pretty good. I made a custom (retired multi-metal welder-fabricator here) shaft that would fit on the shape the crank handle fits on to, that also fits a cordless drill so when un-cranking to reload or finish and clean, then cranking back down for storage, is fast. I have the wife operate the hand crank when I'm stuffing so I can handle the casing at the output tube. I use it primarily for stuffing boudin these days.

 

[Hijack73]

I bought a STX Turbo 3000 a few months ago.
It seems to be very well built, had good reviews and was around $160 from Walmart.

STX Meat Grinder

I have an old version of this. I see the new ones come with a foot pedal.
For a 'cheapo' generic it sure will grind meat as fast as I can feed it. I probably paid around 100-120 for mine 10 or a dozen years ago.

 

[DougE]

Any way the lesson learned is never freeze your attachment!

I could come up with a ton of replies that wouldn't go over well on this family friendly forum, so I will just keep them to myself lol.

 

[geostriata]

can I buy a grinder that will last for $150 or less?

The STX 3000 is probably the grinder for you in your price range. Make sure you maintain your blades/plates. I went this route and hated it, only to toss the grinder for a $500 dual grind and omg I can't believe how much a difference it made.

You could also stick with the KA grinder. I've personally abused mine by putting frozen chunks in there, and still the KA powered through it. I think as long as it's semi-frozen (not fully) and you cube the chunks well, you'll be fine using it forever.

Cleaning the grinder is a PIA. luckily I work from home.
Today's "work".

So despite the truth (that the dishwashing fluid) ruins the chrome, it'll still work fine once you throw it in the dishwasher. So, for me, cleaning my KA grinder was a snap. After removing the coat via the dishwasher, just:

1. Clean immediately after use
2. Set your faucet to spray hot hot water.
3. Coat it in dishwashing soap
4. Spray everything off, quickly use a nylon brush on the threads
5. Leave out to try.

Only takes me a couple mins. I use the same approach for my dual grind.

 

[tallbm]

This thread inspired me to look into Meat Grinders for WAY too long last night hahahaa. If I upgrade I think I'll be doing a Weston Butcher Series #8 for more money than I would like to spend but hey it would be good to go AND can use my existing grinding plates and blades so I at least have some parts.

After much looking I wanted to ensure I went with something that 1. had all metal gears, 2. didn't get hot easily, 3 was more reliable with some kind of customer service should I need it.

I passed over LEM basically because of all the reported heating up reports I didn't like and then secondly they are more expensive for really no more speed. I do like the customer service aspect but I don't want to have to stop processing 7-12 animals after hunting and freezing grinder parts, etc. The ease of use and time saving is so much more worth it to me than a little better customer service and higher overall cost :D

 

[geostriata]

I passed over LEM basically because of all the reported heating up reports I didn't like and then secondly they are more expensive for really no more speed.

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...

 

[DougE]

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...

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

 

[tallbm]

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

Good point. If/when the time comes I will surely reach out here. This community is a great reliable source of info versus the wild internets :D

 

[TimShrek]

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

I went through two lem grinders, plastic gears, won’t buy again. $99 grinder, haven’t had an issue

 

[Apriliamille]

In regards to the Lem getting hot. I am pondering. How many actual grinder OEM manufactures are there that the known brands use. Case in point one of the smaller Cabela's grinders has a big bite auger. Some of meat grinders have dual grind like lem

 

[geostriata]

I went through two lem grinders, plastic gears, won’t buy again. $99 grinder, haven’t had an issue

Wow, you're right! Their cheaper grinders use plastic gears! That's crazy!

Fortunately, it does seem that the big-bite grinders don't use plastic gears. Still, it's odd to me to see any plastic gears in any grinder, even in their lower-end models...

 

[zwiller]

When I first joined I thought the guys curing and making sausage were pretty out there but not anymore! NO WAY I will ever be without a dedicated grinder. I am making several sausages I cannot source locally and making WAY better stuff than storebought. Totally worth it IMO but it does take some experience. These are a big deal here and cannot be easily sourced. Brat burgers. Grind up a butt, mix with spices, grill, and like $1/lb...
https://www.smokingmeatforums.com/t...h-coarse-grain-mustard-on-pretzel-bun.311151/

 

[uncle eddie]

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 and sometimes up to 50 pounds when making a bunch of venison burger for a few friends at one time.

 

[geostriata]

Quiet as a can opener

I know! I can't believe how quiet it is compared to my old $100 grinder. Night and day.

 

[nlife]

On the downside, once you have a dedicated grinder, a dedicated stuffer is soon to follow, as you get dragged down the rabbit hole of sausage making. It's a worthwhile trip, though.

Ha! Ain't that the truth! Though I did it the other way around. I tried the KA grinder and then picked up a dedicated stuffer since the KA was a PIA for stuffing. Next thing you know I needed a bigger grinder to keep up with my stuffer!

Well, now I need a bigger smoker since I'm beyond capacity for my Traeger and Bradley more often than not.

 

[fxsales1959]

new grinder cancelled. bike had to go in for complete service. it's camping season and we're ready to go.

 

[JckDanls 07]

camping season

In this hot weather ? Can't even sit anywhere's near a campfire.. I'll wait till it cools down some...

 

[DougE]

new grinder cancelled. bike had to go in for complete service. it's camping season and we're ready to go.

View attachment 701716

Ya need to relocate near me. You probably would have had cash to spare for the grinder. I do service and repairs for people at lower labor rates than the d(st)ealers. Tractors, ATVs, side by sides, outdoor power equipment, trailer wiring, trailer brakes, welding. I pretty much fix whatever.

 

[johnfyn]

By "roasting your new mixer" can I assume you mean you have a Kitchen Aid or similar with a meat grinder attachment?

I had a $100 meat grinder that lasted for several years. I replaced it with one that was $72 at the time. It's not even available anymore. I've probably run 50-75lbs through it and it works well. I always freeze the parts because someone told me to years ago. I also partially freeze the chunks of meat I grind laid out on a sheet pan just till it starts getting firm to the pinch.
View attachment 701556
I also make falafel using the grinder and not concerned at all about cross contamination. Of course the falafel balls get deep fried so bacteria may be killed. I soak the parts in hot sudsy water and scrub with a brush/bottle brush, and sponge what I can, then rinse with the hottest water from my tap. I am very fastidious about cross contamination, sanitizing my work surface after handling meat before shifting to vegetables, etc. Hand washed grinder parts dont scare me in the least because I know "I" washed them. I was the accredited NSF guy at a company that made commercial kitchen equipment, I learned all about where "Herman the Vermin" likes to live! To each their own of course. My mother freezes stuff like pasta she's so paranoid bugs are going to take residence in the box!

I made a customized open-ported grinding blade for sausage stuffing because I wanted to stuff AFTER mixing. These grinders require you to grind the mixture straight in to the casing or you have to re-grind while your stuffing. I still didn't prefer how it worked so I bought the Gander Mountain branded 5 lb stuffer similar to this (seems like everything I have is no longer available!)
View attachment 701557

Works pretty good. I made a custom (retired multi-metal welder-fabricator here) shaft that would fit on the shape the crank handle fits on to, that also fits a cordless drill so when un-cranking to reload or finish and clean, then cranking back down for storage, is fast. I have the wife operate the hand crank when I'm stuffing so I can handle the casing at the output tube. I use it primarily for stuffing boudin these days.

Your cleaning process and attention to detail are commendable! Proper scrubbing, soaking, and rinsing with hot water significantly reduce the risk of contamination. Deep frying falafel at high temperatures also ensures any bacteria is effectively eliminated. Your focus on cross-contamination prevention and sanitization shows a strong commitment to food safety. Trusting your process, especially with your careful approach, is completely valid!

Could you please let me know about some falafel grinders or machines? I mean, which company are you using?