LEM Dual Grind

[RS3579]

Anyone have any experience with the LEM Dual Grind attachment. I’m interested but looking for real users experience. I have the #12 grinder.

 

[JRay]

We purchased a dual grind and the cast blade broke on the first use. Returned it and purchased a single grind. The dual grind’s slight increase in grinding output didn’t justify the price. And it broke!

 

[feanor]

I love my dual grind model. Obviously mine didn’t break though. Went through two cows in an hour. The only steaks we cut were back straps and tender loin. Saves a ton of time.

 

[Jeremyc_1999]

My question is when dual grinding how does one add suet? I typically add it in my corse grind, then mix it in tubs and then do my final grind right into burger bags.

 

[feanor]

Yeah I’m quick and dirty. I like it lean, so I just add suet with the cubed meat in the top hopper. So I get some coming out at 10-5 percent on average. But I don’t care.

 

[Read1t48]

I have the LEM dual grind #8.

Did 165lbs of elk burger yesterday in under 3 hours from start to finish. #12 would be faster but it works fine and I like going slower to double check the cleanliness of the meat before feeding. I freeze in 7lb bags and then pre weight all suet per bag and go. It’s slick.
And my time included chamber vac sealing which is 45 sec + per bag. I’m pleased and would never go back to single grind.

 

[Catchfish]

I’ve had this same question about the double grind features seems. I also grind all my suet and meat separate mix and then run through one more time with the same plate. I don’t use the smaller plate any more.
If doing sausages i also like to add my seasonings before my second time through the grinder.

 

[Gone4Days]

worth it 100%. just used it on a batch of venison brats

 

[Boarmaster]

About the only complaints I ever hear on LEM grinders are on the duel grinders. I been using a 1 hp #22 Lem big bite for a decade now. I only grind once but I always make sure my meat are very cold and firm.
I get a good product with one grind. Its so fast even if I did want to do a second grind it wouldnt take very long to do a bunch.

 

[muddydogs]

I’ve had this same question about the double grind features seems. I also grind all my suet and meat separate mix and then run through one more time with the same plate. I don’t use the smaller plate any more.
If doing sausages i also like to add my seasonings before my second time through the grinder.

Easy, grind your meat and suet at the same time and hand mix. You should be hand mixing anyway as a second grind doesn't mix the suet or spices as well as a good mixing by hand or meat mixer. Worried about cold hands, get a pair of gauntlet insulated barbecue gloves to keep your fingers from freezing off while giving the mess a good mix.

 

[ResearchinStuff]

I love the dual grind conversion kit on my #12. Literally grinds as fast as a single grind

 

[BBob]

My question is when dual grinding how does one add suet? I typically add it in my corse grind, then mix it in tubs and then do my final grind right into burger bags.

I’ve had this same question about the double grind features seems. I also grind all my suet and meat separate mix and then run through one more time with the same plate. I don’t use the smaller plate any more.
If doing sausages i also like to add my seasonings before my second time through the grinder.

I have two dual grind models, an 8 and a 22. With either I evenly pre mix the cubed fat/suet with the cubed meat and grind. When doing sausage I do the same as above plus mix the seasonings in until it is fully mixed and sort of gelled then grind it all together. I add the extra water for stuffing after grinding which helps to further mix everything when the water is mixed in. I got this from other threads where others had the dual grind and that's how they did it.