LEM Grinder Experience
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1,508 Posts
What is the cost difference between the 2?
How much are you planning on grinding?:thumbsup:
How much are you planning on grinding?:thumbsup:
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15,162 Posts
I have a Cabellas #22 and Love it, know a guy with the LEM #12 (not sure on the HP) The #12 works good - unless you compare it to the #22. I do about 8 or 10 deer a year and it will grind 35 pds of meat (120 pd deer) in about ten minutes... the #12 usually takes about twice as long and the meat pieces have to be about 1/2 the size.
but still gets the job done!! My advice is buy as big as you can afford and size matters more than HP
but still gets the job done!! My advice is buy as big as you can afford and size matters more than HP
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17,441 Posts
Have the Cabelas also and three people feeding it can't keep up. Every year we threaten to pull out the hand grinder just to remind us how much fun it was.
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15,162 Posts
Spooney
Diameter of the plate is what determines speed - most grinders come with a heavy duty enough motor. A #8 plate has a 2.5" Diameter, while a #22 plate has a 3.25" diameter.... On the opposite end of the plate is the hole that you put the meat chunks in, which is larger and allows you to feed it larger "cubes" - mine are usually about half the size of my fist. All that being said mine is cool but over-kill for the small amount of deer I process. I would say get the #12, or the #8 and get you a 5pd sausage stuffer to go along with it. Dont depend on the grinder to stuff your sausage.... it doesnt work very well and is fairly aggrevating.... Dont want you to get mad & "lose your religion"!!
...Also my Grinder is a Cabellas but all of my other home butchering equipment is LEM... It is all very well made, you cant go wrong with a LEM -
This whole conversation has gotten me excited about what I'm gonna do to the first fat nanny down the trail on the 20th.... mmmmmmmmmm cant wait to smell that hickory smoke on those sausage
Check out last years batch of LEM Jalapeno summer sausage with cheese and some LEM deer salami.... which may be the finest tasting meat ever!!
Diameter of the plate is what determines speed - most grinders come with a heavy duty enough motor. A #8 plate has a 2.5" Diameter, while a #22 plate has a 3.25" diameter.... On the opposite end of the plate is the hole that you put the meat chunks in, which is larger and allows you to feed it larger "cubes" - mine are usually about half the size of my fist. All that being said mine is cool but over-kill for the small amount of deer I process. I would say get the #12, or the #8 and get you a 5pd sausage stuffer to go along with it. Dont depend on the grinder to stuff your sausage.... it doesnt work very well and is fairly aggrevating.... Dont want you to get mad & "lose your religion"!!
...Also my Grinder is a Cabellas but all of my other home butchering equipment is LEM... It is all very well made, you cant go wrong with a LEM -
This whole conversation has gotten me excited about what I'm gonna do to the first fat nanny down the trail on the 20th.... mmmmmmmmmm cant wait to smell that hickory smoke on those sausage
Check out last years batch of LEM Jalapeno summer sausage with cheese and some LEM deer salami.... which may be the finest tasting meat ever!!
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15,162 Posts
Trying to use a grinder to stuff casings is like trying to change a tire with a pair of pliers..... You can do it but it ain't gonna be much fun!!
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15,162 Posts
Quit giving away all the good secrets... Hide that pack of "Leggs Old Plantation" seasoning!!!!!
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