Hey TQ, you took the easy way out. I married a butcher!TuscaloosaQ wrote:I just bought me a grinder scales, meat lugs and equipment for my home use.
I have not used the LEM #8, I have the Cabela's commercial grade 1 HP which is a #22, that baby cranks out 20+ pounds / minute - costs $$$ though. My neighbor bought a #8 grinder (not sure on the make) and he is not a fan. It will get the job done with some work, but for sausage making you have to grind it twice or 3 times, the little grinders just don't like to move the meat through tube.TuscaloosaQ wrote: LEM #8 is great for home use
That sounds great! Maybe a good thread of pics?alleyrat58 wrote:Frank - I am planning a weekend of sausage making with four or five other guys that all need to empty their freezer before deer season kicks in. When I get details I'll let you know, but the more the merrier I always say.
SmokinFF wrote:It's a good time. You should come up and see it all in action.
A piece of pvc pipe with flat plates on each end. It has a piston in the pipe. A water hose is conected to the bottom, it fills the pipe with water pushing the sausage out the top. Thats a quick and easy description. A buddy has one set up on a dolly that will hold about 125#. I've stuffed a lot of sausage, and I won't use anything else. I'll try and post some pics when I get a chance.