Revisit grinder options.

[schmalts]

For some reason I just want to get a grinder that gets the job done faster. Even though maybe 3 deer a year is all I see in the future. I use the STX 3000 and can't even say how many pounds i ran through it but i really like making sausage and burger so the faster the better. I usually single grind through the fine plate as double grinding seems to not feed well in that machine. Looking at the Meat 1.5 hp #32 size as some have said going from a #12 to #22 wasn't a huge difference. So anyone got the #32 they can comment on?

 

[marksjeep]

Look at the dual grind in whatever size you are looking at.

 

[mtmuley]

Bigger is better, but my #22 grinds as fast as I can stuff it. mtmuley

 

[INMT]

I bought a Meat #22 last year and I can’t feed it fast enough.

Did an antelope, cow elk and a few deer last year.

 

[brymoore]

1.5 hp seems big. I use a 1hp grind Lee and can grind an elk quickly.

I like to double grind - large then small. I don’t know the numbers. Small holes grinded quickly. We ground only large hole size one year. Family didn’t like the meat grind that size.

 

[schmalts]

Look at the dual grind in whatever size you are looking at.

Have you used one? I've seen the double grind version on website. A few people commented that if adding fat, and I do, the double grind heads dont mix the fat in as good as a usual double grind. My worries with the double grind version is if they have enough push to also use a burger bag stuff tube. I've found in the past the more restrictions downstream of the knife and plate, such as stuffing tubes, the more chance of smearing and clogging up. These things are pricey, i wish I could try that double grind version out before buying one.

 

[mtmuley]

Have you used one? I've seen the double grind version on website. A few people commented that if adding fat, and I do, the double grind heads dont mix the fat in as good as a usual double grind. My worries with the double grind version is if they have enough push to also use a burger bag stuff tube. I've found in the past the more restrictions downstream of the knife and plate, such as stuffing tubes, the more chance of smearing and clogging up. These things are pricey, i wish I could try that double grind version out before buying one.

Kinda like buying 6.5 plus peak. I like my regular grinder. mtmuley

 

[INMT]

Kinda like buying 6.5 plus peak. I like my regular grinder. mtmuley

Oh boy!

 

[marksjeep]

I have a double grind for a #22. I grind straight into a bag with 2" stuffing tube, zero factor. Usually mix 10% pork fat with the lean. Cut the fat cubes small to distribute evenly and make sure the meat is chilled to avoid smearing.

Eagerly waiting for 6.5 plus peak plus triple grinder...

 

[schmalts]

I have a double grind for a #22. I grind straight into a bag with 2" stuffing tube, zero factor. Usually mix 10% pork fat with the lean. Cut the fat cubes small to distribute evenly and make sure the meat is chilled to avoid smearing.

Eagerly waiting for 6.5 plus peak plus triple grinder...

Meat or LEM?

 

[marksjeep]

LEM