Inexpensive grinder?

[BRTreedogs]

One of my blades can absolutely go in backwards. I'll get a Pic later.

It can go in backwards.
But it would be a bevel against the flat.

It wouldn’t cut at all.
It mite smush thru the holes.

But it wouldn’t look like or be the consistency of ground meat at all.

 

[fmyth]

I bought a Vevor 1.5hp on Black Friday for $189. I have done 2 elk with it and am impressed.

 

[Xxjuiced]

Harbor freight probably has one

 

[ResearchinStuff]

It can go in backwards.
But it would be a bevel against the flat.

It wouldn’t cut at all.
It mite smush thru the holes.

But it wouldn’t look like or be the consistency of ground meat at all.

Bet.

 

[svivian]

Bet.

View attachment 941052

What brand is that so I know what not to buy

 

[realunlucky]

Bet.

View attachment 941052

I've never seen one like that either

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[realunlucky]

I bought a Vevor 1.5hp on Black Friday for $189. I have done 2 elk with it and am impressed.
View attachment 940954

That's a lot of horsepower for 200. Does vevor make attachments too?

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[ResearchinStuff]

What brand is that so I know what not to buy

Lem screw on dual grind. Cuts 2 plates at once, works great if you remember which way the auger turns and match the arrow up appropriately. If not, it is unfun.

 

[svivian]

Lem screw on dual grind. Cuts 2 plates at once, works great if you remember which way the auger turns and match the arrow up appropriately. If not, it is unfun.

Ahhh dual grind… never used one and yet makes sense on the design of the blade.

I think that clarifies some confusion on blade being backwards.

 

[fmyth]

That's a lot of horsepower for 200. Does vevor make attachments too?

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I don't know. I bought it to grind elk/deer meat. Looks very similar to a couple of the big brand names not sure if other manufactures attachments would work on it.

 

[coiloil37]

From the way some of you talk it’s pretty obvious to me you’re less selective on what’s in your mince then I am. From my experience, the finished product tastes better when EVERY piece of fat and connective tissue are removed from the edible meat. It also gives me a chance to run my eyes over it all to make sure I’ve gotten every hair or piece of debris.
I don’t care what any of you are doing but personally, I go through every single bit of meat and cut every muscle group down and remove everything that isn’t red meat. That leaves me with nothing but small pieces to grind. It also removes any possibility of bragging how I can process a full reefer van of deer in under a minute with my 600 hp, diesel powered, 7” diameter, quad bladed grinder that’s the single most important part of my hunting equipment.

Perhaps some of you will reconsider consider the quality of your finished product, most probably not. Ultimately, you do you and I’ll continue doing what I’m doing.

 

[antlerridge]

LEM 1 hp would be my go to


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[TimberHunter]

From the way some of you talk it’s pretty obvious to me you’re less selective on what’s in your mince then I am. From my experience, the finished product tastes better when EVERY piece of fat and connective tissue are removed from the edible meat. It also gives me a chance to run my eyes over it all to make sure I’ve gotten every hair or piece of debris.
I don’t care what any of you are doing but personally, I go through every single bit of meat and cut every muscle group down and remove everything that isn’t red meat. That leaves me with nothing but small pieces to grind. It also removes any possibility of bragging how I can process a full reefer van of deer in under a minute with my 600 hp, diesel powered, 7” diameter, quad bladed grinder that’s the single most important part of my hunting equipment.

Perhaps some of you will reconsider consider the quality of your finished product, most probably not. Ultimately, you do you and I’ll continue doing what I’m doing.

I do it a very similar way but it takes me like 8 hours to do a deer by myself so I’m going to be a bit less selective on what goes into the grinder to hopefully significantly reduce the amount of time it takes to cut it all up


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[BRTreedogs]

From the way some of you talk it’s pretty obvious to me you’re less selective on what’s in your mince then I am. From my experience, the finished product tastes better when EVERY piece of fat and connective tissue are removed from the edible meat. It also gives me a chance to run my eyes over it all to make sure I’ve gotten every hair or piece of debris.
I don’t care what any of you are doing but personally, I go through every single bit of meat and cut every muscle group down and remove everything that isn’t red meat. That leaves me with nothing but small pieces to grind. It also removes any possibility of bragging how I can process a full reefer van of deer in under a minute with my 600 hp, diesel powered, 7” diameter, quad bladed grinder that’s the single most important part of my hunting equipment.

Perhaps some of you will reconsider consider the quality of your finished product, most probably not. Ultimately, you do you and I’ll continue doing what I’m doing.

Pretty bold of you to determine what other men do with there meat.

Maybe some of just are not blessed with a super easy job and a ton of time off to leisurely play with our meat for hours.

But it sounds like you got it on easy street and have nothing better to do.

 

[Tmac]

I’ll echo the buy once cry once sentiment. I ran a little #8 sized on for a long time, did cows, deer, moose and elk with it. Upgraded to a Cabela’s (bass pro) 3/4hp #12 almost 10 years ago. Thing was an absolute game changer. No more chopping into cubes, just make it fit in the pile and it’ll grind it. Takes as long to clean up as it does to grind a deer. Also stuffs sausage casing almost too fast for one guy to keep up.

My older Cabela’s #12 is going strong for over 15 years. I think the older ones we have were Weston’s, but I am not sure. It’s been great for us. Lots of use.

The new Cabela’s/BassPro Carnivore line looks nice, but no idea who makes them. If mine dies before I do, I’ll get another known quality #12. I’m pretty invested in the #12 accessaries. The things pay for themselves with just a few animals.

 

[City Slicker]

Struggle till Black Friday then hit the lem sale

This.

I usually do 2-3 deer a year and have a LEM #8 big bite. Grinds as fast as I can feed it.

 

[4th_point]

Are these $120 countertop LEMs any better or they just as bad as the other cheap options?

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That looks similar to what I have, but mine is an earlier version. Works fine if you are OK with the 1.5" head opening. Just keep everything chilled and work smart, given the small throat. You need to cut everything down to fit, and you don't want a pile of meat sitting and getting warm.

It'll clog with bigger silver skin though. You'll want something bigger to grind a lot of connective tissue. I'd say that is the biggest limitation. Speed is fine - you won't be waiting, it'll pull the cuts right out of your fingers.

When I was shopping last, the best reviews that I found were from people that feed their dogs and cats raw meat. They seem to be grinding daily or at least weekly to feed their pets. And many are grinding bones, with the meat - mostly poultry it seemed, but still a lot harder than muscle. Back then, the little LEM had a really good reputation but I'm not sure I'd use it for bones.

I did see a lot of reviews and posts from people grinding bones with various little countertop models, which seems abusive to the little machines, but like some hunters there are people trying to save a buck and some counter space!