Got home to find this by the door.

I figured I was gonna see a giant shoe...have to admit that I am a little disappointed!

 

Direct drive !!! That’s some serious chit there.
If parts are still available that has some value to anyone processing their own deer

 

Or making their own beer. I hooked a drill up to a hand grinder and it did the trick for some all grain beer.

 

Actually it has double reduction helical gears in oil bath and the motor is a repulsion induction one with a rather large amount of brush left. Can't seem to leave it alone.

 

Huh? I thought it was a meat grinder...

 

You need to bring that to the next GTG...never know when we might hafta choot somethin tasty...

 

Nice old grinder.
Time to make some sausage ??

 

Always wanted to make sausage but never pulled the trigger on it. We have a #8 lem as we buy 1/2 - full beef and burger up a lot of it.

 

That has to be fast as heck. We have a lem #8 and that can be tough to keep up with.

 

It really isn't hard , just a little time consuming.
I am overdue to do another batch since warm weather and grilling season is getting closer. Just so hard to find the time lately. I need to make it a point to get this done.

 

Maybe you could possibly post some pictures and tips and tricks ? Was looking at the Lem website and was thinking of trying their sausage mixes. I was given a jerky cannon and I'm wanting to give that a shot also.

 

I want to give it a shot. I know you hunt, are you into sausage making also ?

 

It's really trial and error. There are so many recipes out there. I found one I liked and made a small batch to start and just fine tuned it to my liking before making a giant batch that I didn't care for. I came up with a sweet Italian style sausage that also has some spinach and provolone mixed in. This is a great one for the grill.

I start with fresh pork butt ( not shoulder ) but the butt ; trim it up and use it all , even the fat gets used when it gets trimmed and cubed before grinding. Everything except the bone and any grizzle that gets trimmed out gets used.
One of the biggest things is to cube up the meat and I put it on a large sheet pan in the freezer before grinding , you want it as cold as you can , this makes grinding so much easier when it is boarder line frozen.
I don't have any pictures but will take some when I get a chance to get a batch going.

Don't be afraid to try different things and experiment until you get it to your liking.

 

That is a seriously heavy duty direct drive grinder. Hell, put a bigger hopper feeder on it and you could use it as a wood chipper

 

For brats, I followed the Bearded Butchers on YouTube and for my fat, used smoked bacon and they came out pretty good. They are other good meat processing videos on their channel.

 

Interesting idea of the bacon for fat. I'll check out the videos, thanks for the tips.

 

Never tried Brats , I like them but never attempted my own.
I'll have to check this out.
Thanks.