What is a good quality manual (hand crank) meat grinder that you guys use? Got my first deer this year, and I would like to try making my own sausage with it. Don't really want to break the bank if I am not successful with it. Thanks guys.
I bought a grinder from Cabelas - it will grind meat and make sausage. Not the best quality, but it will do the job. You may wish to upgrade or sharpen the cutter.What is a good quality manual (hand crank) meat grinder that you guys use? Got my first deer this year, and I would like to try making my own sausage with it. Don't really want to break the bank if I am not successful with it. Thanks guys.
The Cabelas grinder came with coarse & fine plates was well as a sausage stuffer attachment.If you don't want to spend the money on a sausage stuffer, you can use a pastry bag. Put on a wide nozzle, pull the casing material onto it, pack the meat mixture into the bag, and start squeezing and twisting.
Fine.The Cabelas grinder came with coarse & fine plates was well as a sausage stuffer attachment.
Looks like the one shown here (the Cabelas site doesn't show manual meat grinders any more): https://www.amazon.com/Chard-HG-22-Cast-Iron-Grinder/dp/B009RDV5ZU/ref=sr_1_9?crid=2PHHNF013AYFU&keywords=#22+meat+grinder&qid=1552339140&s=home-garden&sprefix=#22+meat+,garden,233&sr=1-9
Mine came with a single stuffer tube, while the one from Amazon comes with 3.
What is a good quality manual (hand crank) meat grinder that you guys use? Got my first deer this year, and I would like to try making my own sausage with it. Don't really want to break the bank if I am not successful with it. Thanks guys.
I believe the numbers represent the size/capacity - as such, the plates are likely larger/smaller depending on the size of the grinder body.Onto my next question: the numbers/sizes of the grinders. Are they universal, or are they proprietary to the brand/manufacturer? I.E. are #8, 10, 22, and 32 all standardized, do they take the same blades and plates no matter which brand/manufacturer? What do the numbers/sizes mean?
Heat from grinding can make meat sticky and could result in a rubbery texture for the final cooked product.Hey Chazz. If nobody tipped you off yet.....grind your meat when it is half frozen. It cuts the work in half.
Actually, very fine mincing with a knife or knives (Mince meat anyone?). A mortar & pestle just makes a paste.Of course, if you want to be authentic you should be grinding the meat with a mortar and pestle.
Of course, if you want to be authentic you should be grinding the meat with a mortar and pestle.
It will take a bit of work to hand grind enough product such as deer or pork to make sausage even if it is partially frozen. I have a HOBART commercial grinder that will grind a 30 lb. batch of burger efficiently and fast, also use it to stuff the casings, using a stainless stuffing horn, never used a regular sausage stuffer for deer products but have in the past for pork sausage. Pricey yes but if you grind by hand enough meat you will appreciate the electric grinder. There has been a bunch of sausage and bologna that went through the grinder in past years. As a matter of fact here in the next few days we will make a batch of Antelope bologna, clean up last years harvest and get ready for this years Antelope hunt in Oct. Plates, knives and maintenance issues are easily taken care of as there is a Hobart dealer about 4 miles from my shop.Used to grind by hand but no more. My advice is to shop around and find a medium electric grinder.
I'd say it was a safe bet the gun came before the meat-grinder.According to who? Do you actually expect me to believe the "modern" ( in relationship to gunpowder and ancient weaponry) guns this forum covers preceded a simple mechanical meat grinder?
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