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!!