LEM Dual Grind Tips

[Bratch]

I am getting ready to grind my first deer with a new LEM #8 dual grinder and I’m looking for tips and tricks on blending fat in. I’ll add 10% pork fat in to the ground.

When using a regular grinder I’ll run the fat through and then the venison on a coarse ground. Mix those by hand and then do another coarse ground and then a final fine ground.

I’m hoping to make this quicker with the dual grind LEM.

 

[Boarmaster]

If your only running it once thru. Just mix it all together before you grind and grind it all together. Make sure meat and additional fat are very cold and firm before grinding. After you grind it all the mix it good before you package it. Mixing the finished grind will give you the best assurance its evenly mixed.

 

[feanor]

Processed three elk this year in temps around 65 degrees with the dual grind. It really helps to have semi frozen chunks of meat. Suet needs to be totally frozen.
I’m not super concerned about a perfect ratio of fat to meat, so we just load up the hopper on top and sprinkle the suet as it’s grinding.
Somebody else mentioned freezing bags of meat with suet already mixed in. That’s also a great idea.

 

[Bratch]

We ground today, I cut the suet up into smaller chunks maybe .5”x.5” and blended them in with the venison in the meat tub. I made a point of grabbing a mix of fat and lean while adding to the grinder. We did 30# in 7 minutes, a little hand mix in the tub and then into 2# bags. It looks to be a good blend.

So much faster than the four grinds we’d done before.

 

[BBob]

When you get around to doing sausage add and mix your seasoning to your cubed meat/fat mix and keep mixing until it fully mixes and liquifies or gels a little. It might take a few minutes of mixing to liquify. Don't add any additional water before grinding. Grind first and then add your water prior to stuffing. The dual grind really saves time there too.

 

[Bratch]

We made 5# freezer bags of chunk and fat for sausage, I’ll probably make it in the spring. Thanks for the tips.