LEM VS MEAT YOUR MAKER

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FredBear86

Lil-Rokslider
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Sep 10, 2019
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Which grinder would you chose or did you chose and why? Looking at the 1 hp or the 1.5 hp. Pretty big difference in price with the sale meat your maker is having. Would probably have 4 or 5 deer run through it a season. Dual grind or the regular version? Any thoughts or opinions? Thanks
 
LEM. I’ve seen more unhappy Meat customers than I have with LEM. Many seem to like them though. I’ve had a couple of warranty/missing parts issues with LEM but unlike some reports from Meat customers LEM responded fast (answered the phone) and handled the issues very quickly.

Oh! Yeah, dual grind for me. Once I went that way I'll never (or try not to ever) go back to single grind.

If you subscribe to LEM and have patience you can get a pretty good deal now and then on a refurb. I've bought most of my LEM stuff refurb and other than beat up packaging they were all new.
 
I've been happy with my MEAT! .75HP grinder though I haven't had any warranty issues to deal with through three elk and two deer. I don't have any experience with LEM to compare to but they are typically considered top-of-the-line for home grinders.

If money was no object I probably would have gone LEM, but I was also swayed by the big Black Friday discounts MEAT! offers every year. They now offer a dual-grind tube kit as an upgrade for my grinder but I am conflicted since I don't have a separate/standalone mixer.

I typically grind chunks of meat and fat together through the coarse plate, give everything a quick hand mix and add seasonings if I'm making sausage, then grind again through the fine plate which yields a pretty uniform distribution of the fat and seasoning. I'm not sure things would mix as well if all the grinding was happening in a single pass. If I was grinding straight deer/elk without adding fat into the mix I'd think the dual-grind was a no-brainer.
 
intunegp said:
I'm not sure things would mix as well if all the grinding was happening in a single pass.
Click to expand...
I chunk my meat and fat out, put it all in a lugger or two and mix the seasoning in by hand. I grind the chunks of meat, chunks of fat and seasonings all in one pass on the dual grind and it's mixed completely fine. Easy and almost too simple.
 
I currently have a LEM #12. I’ll do about 25lb of meat at a time. My issue is when I use the small fine plate it gets clogged with the pork fat and just won’t work. I can only use the 3/8 plate with the pork mixture. I did buy there dual grind attachment hoping it would remedy the issue, but unfortunately it’s not any better. Im
Currently looking for an older Hobart machine. When I would use friends hobart machines there was never an issue. The Hobart are probably #22 or 32. Good luck
 
RS3579 said:
My issue is when I use the small fine plate it gets clogged with the pork fat and just won’t work. I can only use the 3/8 plate with the pork mixture. I did buy there dual grind attachment hoping it would remedy the issue, but unfortunately it’s not any better.
Click to expand...
I have a LEM #8 and #22 dual grind and neither have issues with pork fat and a 3/16" or 1/4" plate. I don't believe I've ever tried an 1/8" plate though. I keep the blades and plates sharp though so I wonder if yours need sharpening?
 
MEAT 22 grinder here, maybe 2 hogs, 2 elk, and about 10-15 deer since I’ve got it. No problems at all, been pretty happy.

I also have their chamber sealer which I’ve used quite a bit (fish small game steaks etc) and don’t like it as much. Pretty slow but maybe that’s part of the deal.
 
Yea i think the LEM is probably the gold standard but the MEAT being nearly half the price and hearing some good reviews gonna be hard to not go that route. Keep it coming. I'm bout settled on the 1.5 at the little price difference
 
I thought I read that the components between Lem/MYM were all the same Chinesium? Basically different labels.

I have the 1.5HP MYM grinder and it's great. Foot switch is a must. Probably getting a slicer this year for jerky. Freezing the fat is key.
 
I picked up the LEM #22 dual on sale at the business Costco last year, it replaced my LEM 575 #8 table top grinder. While I never ground twice with the #8 and it never had an issue grinding once through the 4mm plate the dual grind #22 is a beast and moves a lot of meat through the 6mm plate fast. This was a good day, after the grinder purchase I picked up 80 pounds of boneless pork shoulder for $.49 a pound at the Chef Store.

To throw another wrinkle in your plan don't discount Vevor products, they don't have much support but most parts can be found from other brands or the Internet. I purchased the Vevor 30 pound electric stuffer for 1/3 the price of a LEM comparable stuffer. The Vevor stuffer is well built and sure speeds up stuffing. I've even run small snack sticks out of it which they don't recommend.

I built a cart for my stuffer and grinder so I don't have to lug the heavy things aroundPXL_20241209_021004235.jpgPXL_20241218_223611406.jpg
 
Im sure both would suffice. I use a LEM #22 1hp. It has been solid and reliable. If you prep your meat and fat properly, it will coarse grind 25lbs in a couple minutes. The key, as others have mentioned, is having both the meat and fat partially frozen.

The 2nd pass thru, I put the largest casing attachment on, with a medium plate and stuff the 1lb bags quickly. Mine has been thru atleast 10 elk and another 10-15 deer/ antelope without a hiccup.
 
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