Meat Grinder

Stephen G

Stephen G

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Got to use my LEM #12 finally. Buddy brought me some deer from crop conservation groupšŸ™„.
2hrs prep work for 5min of grinding- rather disappointed to be honest. So I did a 2nd just to feel as if I had done something.
Total grind time (2 grinds) 15min for 30lbs of deer burger. Plus 4 hrs prep/ clean up. Going to need to kill more deer.

The #12 will take every attachment they have and small enough I can 1 hand it on the counter. After 15min of grinding the knuckle started getting warm, but only just. Meat still ice cold coming out. Also after the tendons and silverskin went through I had to pull arbor out and cut them to 4foot pieces. Ran it again, no proplem. The dog was happy.
I left some of the smaller muscles intact, no problem. Well aside from air pockets causing it shoot shit 15 foot across the room and getting all over everything. I keep a hand over output now. Problem solved.
Im very happy with it. Setup/ break down is easy. Cleaning no issues. I did get a 1/4 teaspoon of meat juice past bushing to knuckle. Theres a seal after that and I was abusing it the entire time. Not a issue for me. Not overly loud even during the critical pressure incidents.
Dont think Ill ever be needing another grinder for my lifetime.

I trolled the LEM site few times a week for 6 months after creating an account. The began to send me 10,15,20,25% off cupons. I broke at 30% off and free shipping. Just a thought
1000000961.jpg
šŸ˜‰
 
Did you add any type of fat to this to cut down on the meat sticking?
When I was a kid and ground game by hand my mother would cube
bacon and put it into the meat to be ground. I double ground it and
it made killer hamburger.
 
Stephen G said:
Got to use my LEM #12 finally. Buddy brought me some deer from crop conservation groupšŸ™„.
2hrs prep work for 5min of grinding- rather disappointed to be honest. So I did a 2nd just to feel as if I had done something.
Total grind time (2 grinds) 15min for 30lbs of deer burger. Plus 4 hrs prep/ clean up. Going to need to kill more deer.

The #12 will take every attachment they have and small enough I can 1 hand it on the counter. After 15min of grinding the knuckle started getting warm, but only just. Meat still ice cold coming out. Also after the tendons and silverskin went through I had to pull arbor out and cut them to 4foot pieces. Ran it again, no proplem. The dog was happy.
I left some of the smaller muscles intact, no problem. Well aside from air pockets causing it shoot shit 15 foot across the room and getting all over everything. I keep a hand over output now. Problem solved.
Im very happy with it. Setup/ break down is easy. Cleaning no issues. I did get a 1/4 teaspoon of meat juice past bushing to knuckle. Theres a seal after that and I was abusing it the entire time. Not a issue for me. Not overly loud even during the critical pressure incidents.
Dont think Ill ever be needing another grinder for my lifetime.

I trolled the LEM site few times a week for 6 months after creating an account. The began to send me 10,15,20,25% off cupons. I broke at 30% off and free shipping. Just a thought View attachment 24857šŸ˜‰
Click to expand...
Awesome!! I have a cheap grinder and just waiting till the day I burn it up so I can buy a decent grinder like the one you have.
Yep, prep take the longest just like painting, prep give you a great outcome.
 
serger said:
Did you add any type of fat to this to cut down on the meat sticking?
When I was a kid and ground game by hand my mother would cube
bacon and put it into the meat to be ground. I double ground it and
it made killer hamburger.
Click to expand...
I grind pork butt for fat in my venison grind. Three ponds venison with two ponds of pork butt seems to be just right. I use this mix for fresh and smoked sausage. This year I tried grinding turkey, for fat here just add the skin. That is where the fat is at in poultry. Once you start grinding and making your own sausage, you'll never go back to store bought that is half fat.
 
Along with the fat story, a few years ago we gave one of the wife's sisters a box of elk steak.
We told her family they wouldn't need to eat as much of it to be full because it was dense in
nutrients and very lean. They said they usually ate 3 pounds of meat a meal for the 4 of them.
And since they know so much more after trying to dissuade them of cooking that much we gave up.

About 2 weeks later my wife told me with a smile her sis had called and said they had slightly
more than half of the elk steak left over from that meal and couldn't believe how filling it was.

We had a laugh about that.
 
Check it out, I just made 6 pounds of smoked sausage last week along with I pounds of fresh sausage.
IMG_3394.JPG

Turkey with cheddar cheese.
IMG_3395.JPG

Venison with hot pepper cheese. Pork butt added for fat.
When I grind venison, I just vacuum pack in in one pond packs to be use like hamburger one mix it with spices and vacuum pack in one pound package.
 
Right on, lean meat is more filling than fatty beef.
I tenderize my venison steaks with a meat hammer then marinate.
Always cook them on the rare side so that they stay tender.
 
One of our friends does extruded jerky using ground deer cayenne pepper and pepper jack cheese.
 
I pour a little olive oil in hopper. I also added pork butt. 30% pork butt comes out to 3 or 4% fat for burger.
Chilli, spaghetti meat I leave out the pork.
Caint wait to try the sausage stuffer attachment.
 
Hawkeye said:
Check it out, I just made 6 pounds of smoked sausage last week along with I pounds of fresh sausage.
View attachment 24861
Turkey with cheddar cheese.
View attachment 24862
Venison with hot pepper cheese. Pork butt added for fat.
When I grind venison, I just vacuum pack in in one pond packs to be use like hamburger one mix it with spices and vacuum pack in one pound package.
Click to expand...
What are you using to smoke them?
 
A local processor does meat sticks/ slimjims. MAN they are good. Stupid$$ but worth it. I got 15lbs few yrs ago from small doe. Lasted a month, had people coming by " just say to hey" and ask if I had any left.
 
Stephen G said:
What are you using to smoke them?
Click to expand...
I started out smoking with all wood smokers but found it was hard to control temperature, now and for the past 10-15 years I have use gas smoker. They use a small amount of wood which lets you control the level of smoke taste in your meat.
IMG_3396.JPG

I can smoke 8-2.5lbs tubes, about 20lbs of sausage or 4 whole pork butts at one time. I smoke at 225-275 degrees. Sausage to internal temp of 145-150 degree. I find smoking to 160 dries out sausage.
Butts I like internal tamps to be 200 degrees and meat is falling apart. Smoking venison really add more flavor to sausage.

One part of venison that is overlooked when home processing is neck meat. One big buck can give you 5-6 roasts the size of a chuck roast. We don't buy chuck anymore just venison, venison neck is the sweetest part of venison and makes great roasts and soups. The only drawback is you have to cook it longer, cook 350 for three hours then add veggies and cook for another hour or till meat falls apart.
Neck meat makes great BBQ too, you can pressure cook it for 55 minutes, drain and shred add sauce, good stuff!! This year I smoked some venison neck in my smoker and made BBQ. The smoked flavor really kickup my BBQ this year.
 
We pressure cook the neck and put up the resulting meat as stew meat.
Also makes good sloppy joes if ground while just about frozen.
 
Ive been torn between gas and electric. I only need for smoking not cooking. I have a grill/smoker for that. The wood/ coal is pain. I like the " IDEA" of setting temp and walking away with internal probe in meat. Shutting off when complete.
I/we use to smoke 100lbs at a time. Im not that mobil or motivated No Mo.lol
Only what I do here at the house. Maybe 20 lbs or so at a time.
Gas is convenient- change couple things and run it off the house natural gas.
 
I have a Trager. It works great. I did a fair amount of research on which one to buy. I have no desire to 'tend' to a smoker all day and night. I want to set it and forget it until the meat is done.

I also got sick of traditional grills not lasting and bought a Blackstone griddle. Love that thing. I cook meat, vegetables at the same time. I sometimes make breakfast on it. Eggs (any style) and hash browns.

The other machine I bought was a commercial grade deli slicer. Beats the shit out of buying crazy expensive lunchmeat that is full of chemicals. I buy a roast, ham or turkey breast, cook it in a slow cooker or smoker, them slice it up. Cleaning it is a chore but I don't really mind. That takes about 15 minutes.
 
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Slicer is down the road maybe. Buddy got a harbor freight bandsaw $30?? We use it for meat. Pork ribs mostly. It works.
Put a old pool pump motor on meat cuber. Skary its awesome. Thinking about sewing machine motor and foot control for sausage stuffer.
Hogs are getting bad. Probably be doing more of them in days future.
 

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