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Best grinder these days?
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<blockquote data-quote="SLE" data-source="post: 499668" data-attributes="member: 3889"><p>We use an LEM and do between 250-500 lbs a year on our annual sausage fest. Typically, to get the consistency we like we grind twice through the course plate and overall it works pretty well. If anything we ended up cutting down a small wooden base ball bat so it fit perfectly down the throat of the grinder with almost no space around the sides as it made pushing the once ground meat into the grinder much easier. The plastic one that comes with the grinder has too much space to push any ground meat into the grinder as it just pushes up around the sides.</p><p></p><p>TBH, we have all LEM stuff, from stuffers to vac sealers, and I haven't found reason to change to another brand. all of the products we use work well and have held up for many years.</p></blockquote><p></p>
[QUOTE="SLE, post: 499668, member: 3889"] We use an LEM and do between 250-500 lbs a year on our annual sausage fest. Typically, to get the consistency we like we grind twice through the course plate and overall it works pretty well. If anything we ended up cutting down a small wooden base ball bat so it fit perfectly down the throat of the grinder with almost no space around the sides as it made pushing the once ground meat into the grinder much easier. The plastic one that comes with the grinder has too much space to push any ground meat into the grinder as it just pushes up around the sides. TBH, we have all LEM stuff, from stuffers to vac sealers, and I haven't found reason to change to another brand. all of the products we use work well and have held up for many years. [/QUOTE]
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