Meat Grinder

[DntBrnDPig]

I've some gift cards for Bass Pro shops. I've been looking at their LEM Big Bite Grinders. If you buy it before the 29th you can get the foot switch for free from LEM plus they have free shipping right now. Anyone have experience with the LEM Bit Bite grinders? It says they are commercial grade and all metal gears. Comes with stuffing tubes and 2 different sized blades.

 

[lightsareout]

I've some gift cards for Bass Pro shops. I've been looking at their LEM Big Bite Grinders. If you buy it before the 29th you can get the foot switch for free from LEM plus they have free shipping right now. Anyone have experience with the LEM Bit Bite grinders? It says they are commercial grade and all metal gears. Comes with stuffing tubes and 2 different sized blades.

I picked up the #8 this year. Worth every penny! That thing chewed up my deer faster than I could feed it. Zero complaints I'm sure I'll get years of service out of it. Very heavy and all the parts seem to be high quality. You won't regret getting one.

 

[catman529]

I've seen em and they look legit to me. I'd get it if I were you.


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[DntBrnDPig]

Thanks

 

[treefarmer]

I have a LEM (#5?) and feel LEM is the best. A wider throat is better so you don't have to cut the meat into thin strips.

 

[DntBrnDPig]

The deed is done. I have a #5 big bite on the way. Pretty excited since I have been using a Kitchen Aid mixer with the grinder attachment since I started processing my own deer a few years ago.

 

[Ironsmith-Jared]

You won't be disappointed. I've had the #5 for a few years and it grinds away. My brother has the big 1 hp and you can't keep up.

 

[Hunter 257W]

I bought the LEM #12 last year and it has to be seen to be believed how fast you can shove meat into that machine. You can't bog it down even with a full hopper full shoving it in as fast as you can. They are very heavy duty machines and you shouldn't have to buy but one in a lifetime. I'd like to have the foot switch myself - I'd say you will be pleased.

 

[mfisher]

I've thought about grinding my own as well. For those of you that do, how do you do it? Specifically do you add beef fat? If anybody would share their "recipe" Id appreciate it

 

[catman529]

I've thought about grinding my own as well. For those of you that do, how do you do it? Specifically do you add beef fat? If anybody would share their "recipe" Id appreciate it

I had never had deer burgers till this year. Made with several pounds of deer trimmings, and a few bacon strips ground in with the meat. The patties were pretty soft when I made them, but once grilled they held together well. The burgers were good too. I always like bacon on my burgers anyway, so why not grind it into the meat so the patties hold together. Meat was nice and tender too, I always use the fine grinding plate.

 

[AllOutdoors]

I've thought about grinding my own as well. For those of you that do, how do you do it? Specifically do you add beef fat? If anybody would share their "recipe" Id appreciate it

We just cut up and grind. No fat of any kind added. Burgers, stew, chili, meatloaf, sausage. Just ground venison. Works for us.

 

[lightsareout]

I've thought about grinding my own as well. For those of you that do, how do you do it? Specifically do you add beef fat? If anybody would share their "recipe" Id appreciate it

I had never had deer burgers till this year. Made with several pounds of deer trimmings, and a few bacon strips ground in with the meat. The patties were pretty soft when I made them, but once grilled they held together well. The burgers were good too. I always like bacon on my burgers anyway, so why not grind it into the meat so the patties hold together. Meat was nice and tender too, I always use the fine grinding plate.

I will try this with some of my next deer. The first one I got this year I didn't cut with anything and it has no gamey taste at all. So good!

 

[Hunter 257W]

I don't add anything when I grind venison. I've never tried making a patti for grilling, but I would expect them to fall apart on the grill with no fat to hold together. I use my ground venison for chili, spaghetti or meatloaf so there is no need to add anything. The processor I used to use (Mac's Slaughter in Winchester) told me they tried adding beef fat one year and their customers started complaining so they went back to pure venison with nothing added. I agree, it tastes better with no extra fat. A friend gave me a pack from his processor that had added fat and it had a greasy taste that I didn't like nearly as well.

I will admit that Catman's idea is interesting as most anything is improved with bacon.

 

[catman529]

I don't add anything when I grind venison. I've never tried making a patti for grilling, but I would expect them to fall apart on the grill with no fat to hold together. I use my ground venison for chili, spaghetti or meatloaf so there is no need to add anything. The processor I used to use (Mac's Slaughter in Winchester) told me they tried adding beef fat one year and their customers started complaining so they went back to pure venison with nothing added. I agree, it tastes better with no extra fat. A friend gave me a pack from his processor that had added fat and it had a greasy taste that I didn't like nearly as well.

I will admit that Catman's idea is interesting as most anything is improved with bacon.

I normally don't add anything, usually use plain ground meat for chili or stuff like that. Soon as it actually gets cold outside, I'm gonna make up a pot of chili, it's about that time of year.


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[DaveB]

My Venison Burger recipe:
A one-pound pack of Wal-mart blue/white pork sausage.
4 pounds of venison already ground coarse and fine.
one large Vidalia Chopped into near mush with B&D chopper.
Garlic, salt, pepper, 1/3 cup Lea & Perrins Worcestershire Original sauce

I fine grate grind everything together EXCEPT the sausage. When it is properly mixed I hand mix the sausage and then regrind.

I cook them in a foreman grill with aluminum foil top and bottom.

You'd be surprised how yummy these are.

 

[mfisher]

Thanks for the info, really good to know. Now I just need to shoot one or four...

 

[treefarmer]

The LEM grinder comes with sausage stuffing tubes. Consider making summer sausage in your oven from a High Mountain Home Sausage Making Kit available from Academy Sports or Bass Pro. It comes in a brown box and makes 10 three pound sticks. It is easy to make, you heat it in your kitchen oven, and it makes great gifts at this time of year. It tastes like a professional made it. A batch of 5 sticks uses 12# of venison and 3# of pork so it can really empty out a freezer of last years venison. I make 10 sticks a year and it is appreciated by my adjacent landowners, friends, family etc.

 

[DaveB]

The first year I got a grinder and a dehydrator we turned 3 deer (minus the backstraps) into jerky. My Boys were handing out jerky to the whole school.

 

[TNLynn]

The LEM grinder comes with sausage stuffing tubes. Consider making summer sausage in your oven from a High Mountain Home Sausage Making Kit available from Academy Sports or Bass Pro. It comes in a brown box and makes 10 three pound sticks. It is easy to make, you heat it in your kitchen oven, and it makes great gifts at this time of year. It tastes like a professional made it. A batch of 5 sticks uses 12# of venison and 3# of pork so it can really empty out a freezer of last years venison. I make 10 sticks a year and it is appreciated by my adjacent landowners, friends, family etc.

Just made 5 sticks a few minutes ago-but I do add a few ingredients-2lbs pepper jack-1lb sharp cheddar-12 oz jalepeno-1tps minced garlic and about 1/4 cup chopped red pepper.

 

[DntBrnDPig]

I've got High Mountain Buckboard Bacon seasoning waiting on a deer. That and some venison snack sticks that I made last year will be the menu for the first deer this year. Been slow though. Only seen 1 deer on the stand on 5 hunts.

 

[Mike Belt]

I have a Cabelas 1 1/2 hp grinder and love it. You can't feed meat into it fast enough. The only complaint I have is that if you're stuffing casings (especially snack stick size) the barrel on the larger grinders won't empty all the meat. It takes meat feeding into the grinder to push the ground meat out. With the big units you end up with about 3/4 pound of ground meat around the auger. (Note... it will push all the meat out grinding but not stuffing). It would benefit anyone planning on doing a lot of stuffing to also have the stuffer that has the stuffing tubes at the bottom of the cylinder. You can get different sizes, both manual and electric. Elsewise you end up trying to hand stuff the casings toward the end of the operation. That's not so hard on the larger casings but the snack stick size is almost impossible.

 

[TNDeerGuy]

I bought a #12 LEM several years ago and don't regret it—I can grind an entire deer in minutes. The only thing extra I bought was a foot pedal and a 3" stuffing tube, which makes summer sausage and ground meat stuffing almost an absolute breeze. I've seen several people talking about making summer sausage and I totally agree with using the High Mountain kit—it is awesome, but I add a little cracked pepper and mustard seed to mine. The only other thing I do is to add Hi-Melt cheese to mine—the cheese doesn't melt down and disappear into a goo when you cook or smoke it if you go the Hi-Melt route.