Looking to buy a grinder

[labrador 1]

I used to make sausage quite a bit - but haven't in a few years. Probabably be back at it this year and would like to get a new grinder. I have a commericial Hobart - but part of the reason I stopped making sausage is because the grinder is so stinking huge and heavy it took the fun out of it. Anyone have any suggestions on a small grinder? I looked at the cabelas stuff which seems ok - but figured there must be some other options. My use would be a couple times a year - 30 to 50 pounds at a time.

 

Thanks for the help.

 

Ryan

[Gilbey]

I use a grinder/stuffer attachment for my kitchenaid mixer that does small batches pretty well....15 pounds or so. I wish the hopper were a little bigger, but otherwise no problem. I'm pretty sure they run about $100 if you already have the mixer unit.

 

Alan

[david123]

I got the Cabelas 1/2 HP model and love it. For doing up 30-50 pounds the stand mixer won't cut it. I've used a lot of different models inxlusing the stand mixer attchment over the years and even the smaller tabletop models self destruct after a few years especially with venison. I have found that dedicated stuffers are more efficient also. Unless you have a foot switch a motorized stuffer ala grinder with a sausage horn on it is just too much a PITA . ANd even with the foot switch it's still a two person job as one needs to feed while the other handles the sausage coming off the horn.

[Gilbey]

David makes some good points....it is a two person job. I guess for the casual stuffer like me I am good with the mixer model, but if I were doing more than a handful of 10 pound batches a dedicated stuffer would be better.

 

If you have a mixer and want to try my attachment I will loan it to you for a few weeks. Just let me know.

 

Alan

[david123]

Alan,

 

Just to illustrate how easy it can be. The grinder I pictured above will grind an 8 pound boston butt, deboned and cut into strips in about 2 minutes. With the ellbow stuffer I have I can stuff 10 pounds in about 15 minutes from start to finish using hog casings and I can do it all without help. Naturally there are other time factors involved such as seasoning the meat and prepping the casings. I usualy season the meat and then regerigerate overnight and stuff the next day for a couple of reasons.

#1, the meat stored overnight cools the meat down again and makes it more suitable for stuffing and #2 the seasonings distribute through the meat better after a night in the fridge.

 

Another tip-------spraying the sausage horn with pam before sliding the casing on makes it easier to get the casing on and it slides off easier also

[Ay yo its fishin Joe]

they sell grinders inside some gas stations oh wait never mind.

[dogboy]

Alan,

 

 

Another tip-------spraying the sausage horn with pam before sliding the casing on makes it easier to get the casing on and it slides off easier also

 

 

 

adding a bit of water or wine to the sausage meat just before stuffing makes a big difference too

[david123]

I always use water..... Ice water .......to blend up the spice load before stuffing as it distributes the spices thoroughly.

[labrador 1]

THanks for the information. I am probably leaning towards the Cabelas smaller commercial grinder at this point.

[Steve in Mass]

Also, look into the "pork-it" (or something like that) products....I have one (hand crank and much smaller than what you are looking for to do 50 pounds at a time), and it is quality. But they have other larger, power models.........

[Raynman]

it's still a two person job as one needs to feed while the other handles the sausage

 

 

That just sounds wrong.

[HatterasJack]

I got the Cabelas 1/2 HP model and love it.

 

 

david, what's that model go for and would it also work for grinding hard cheeses ?

[david123]

Jack,

 

I paid $239 but it has gone up I think. They had a promotion going for a 6 month no interest payment plan which is no longer offered either.

 

As for hard cheese like the locatelli I use it would do the job easily