Best meat grinder?
I am looking for a good quality meat grinder to process a few deer a year and maybe an antelope every so often. I also plan to make other meat products like my own sausage, brats etc. I have done a bunch of research and have settled on either the weston bucher series, weston professional or the LEM all #12 size. All are 3/4hp other than the weston pro which has 1hp. Best I can tell is all are similar and all have 5yr. warranty. The LEM claim to fame is the big bite auger, but I am not sure about its actual functionality. The weston seem to come with more attachments and high speed auger. I also like they are sold by Waltons a couple hours away from me and if I ever need parts or help they will be there to help. Any recommendations based on experience or ideas?
From those choices, I think your top end option would be the Weston #12 Pro Series. You would definitely not be disappointed with that option! It’s got the biggest motor in that group and would do a fine job and last through years of use.
However, I really do like the Weston Butcher Series. We use the Weston Butcher Series in the Walton’s video room when we are making test batches and making other videos. If you are looking at the $449 price point, my opinion would be for this…
Take a look at the Weston #22 Butcher Series. Through the rest of October 2017, it’s on sale for only $10 more at $459. Having the head size as a #22 makes things a lot easier and faster in grinding. A #22 will easily outperform any other #12 in capacity and grinding speed, and I think the extra $10 for the Weston #22 Butcher Series Grinder is pretty much a no brainer right now.
Let me know if you have any other specific questions I can help with!
Bacon Acres Farm last edited by
I’ve owned two grinders. A LEM #8 big bite and my current one a Weston #32. What a difference!!! Grinding was stress with an small grinder, meat always overheated and became mushy at the slightest appearance of silver skin. The Weston is a workhorse. I ground 100 pounds of mixed meat four times in mere minutes to make a batch of hotdogs. Whatever size you think you need, get a size bigger., you wont’ regret it.
How did you like the big bite grinder? I live in a rural area and went to the big city last week and was able to look at the bigbite and carnivore grinder at basspro/cabelas respectively. I like the idea of the bigbite auger, but not sure if it really works as stated? Seems both brands were well built. Overall seems like the solid box around the bigbite would be easier to wipe clean. I think I could get by with a #8, but am going with a 12 like you suggest. I am having a hard time justifying anything bigger than a 12. Still torn between bigbite or weston.
Bacon Acres Farm last edited by
@SierraPete The BB Grinder was fine for it’s size. We never had a problem as long as we cut the meat small enough. I think the big bite part is a little oversold. The philosophy is to enable a smaller grinder to take a bigger piece of meat and grind faster. You should cut your meat no more than half the width of your grinder throat squared and have it par-frozen. Both Weston and LEM are great products. The Lem #8 big bite grinder was still working fine. I traded it to my buddy for a couple semi-loads of gravel.
I want to say thanks to everyone for their comments and advice on grinders. I was travelling through Wichita yesterday for work and decided to stop by the store for a hands on look at grinders. When I saw the grinders in person it was a pretty easy decision. I went with the #12 butcher series and the guy working the store was really helpful. There wasn’t the typical salesman push at all!!! It was on sale and fit my budget. I even got to try a piece of an experimental brat a worker brought out from the test kitchen. Can’t wait to get grinding.
@SierraPete I’m glad you enjoyed the Brat, that was me who was cooking the Brats and I always like to see if there are any customers in the retail store who might want to try them! I will be editing that video and I’ll have it up on our youtube channel in a few weeks. I will pass this along to the store manager as well.
I have the a Himalayan Salt Slab, but really didn’t know how to prep before cooking or clean it, so I have only used it once.
Thanks for the education on how to use my salt block, great video.
I picked up brisket at the Kroger Chain grocery already for $1.99 a lb. on sale. Walmart has some very nice full brisket with the round for $3.94 a lb. I have checked several butcher shops and they normally stock packer 6 full briskets with the round on it to a box @ $4.99 to $5.99 per pound or most butcher shops would sell you a individual brisket. You did not have to buy a whole case.
It’s a vinegar, oil, and spice marinade, very popular in upstate NY. Usually chicken cubed in 1"ish pieces and marinaded for a few days, grilled on kabob skewers, and served on a sausage roll. We do halves of game birds, marinade in 2gallon zip locks then indirect grill. Keep some of the marinade to baste with since wild birds are very lean.
Meat Hacks: Cooking on a Himalayan Salt Slab
Learn about cooking steak on a Himalayan Salt Slab with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
Cooking on a Himalayan Salt Slab
Salt is a key ingredient in almost any meat recipe. It improves the general flavor of almost any meat and has many other benefits as well. What happens when instead of putting salt on your steak you put steak on your salt? Himalayan Salt Blocks Like this one from Cameron’s have been increasing in popularity as a cooking and grilling surface. The Camerons Himalayan Salt slab is 8" x 8" and is 1.5 inches thick.
It appears to offer a few advantages over traditional methods like cooking on grill grates or cast iron. Since it is a solid slab of natural Himalayan salt it will season your meat as you cook it, so you don’t need to add any rubs or seasonings to your steak, if you don’t want to. This can help cut down on your sodium intake as even though you are cooking on a salt slab and will get some salt into your food the transfer will be less than a fully seasoned steak. Himalayan Salt also has a stronger flavor than regular salt so you don’t need as much to get the same flavor. Aside from the flavor Himalayan salt also contains micro nutrients that are not present in regular table salt.
These Salt Slabs are very good at heat retention, once you get them up to heat they will maintain a nice even heat and are suitable for cooking at extreme temperatures. These Himalayan Salt Slabs have a melting point of over 1,400 degrees so they can be used for almost any application. The surface is not very porous and the salt helps dry out and kill bacteria so it is a very hygenic cooking surface.
To get this ready to cook on we need to heat it in stages. Camerons recommends to preheat this slowly, so we will do 15 minutes on low, 15 on medium and 15 on high. This will work well because I like to give my steaks 45 minutes to come to room temperature before cooking them.
We are cooking a ribeye today, so we want to get this salt block up to around 500°, we are going to check that with the Laser Infrared Thermometer but if you want to know when you Slab is properly pre heated you can sprinkle some water on it and it should immediately sizzle. I am going to cook the steak for 3-4 minutes a side, as I want to get this steak to around 130°. When using a Himalayan Salt Slab it is recommended that you use a metal spatula or tongs, no plastic.
You could also cook vegetables or seafood directly on this but steak was the first thing I wanted to try.
So we have a Medium Rare Ribeye with a beautiful crust on it, that is partly because the salt from the block helped draw out the moisture from the outside of the meat and it crisped up beautifully.
To clean this you will need to let it cool first, so turn off your grill and leave it in there for about an hour or until it is cool to the touch. Then wipe it down with a moist towel or sponge until all the food particles are gone. Do not use soap on this or place it directly under running water or soak it.
All in all the Camerons Himalayan Salt Grilling Slab is a great tool to use in your kitchen or grill for when you want to try something different or impress your dinner guests. It cooked a very tasty steak and was a lot easier to use than I initially thought it would be. As a bonus it can be used as a serving dish and it looks great when left out on a counter or on a shelf.Subscribe to WaltonsTV
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Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!Shop waltonsinc.com for Himalayan Salt Slab Shop waltonsinc.com for Himalayan Salt Slab Holder and Brush Subscribe to WaltonsTV on YouTube Broil King Signet 320 Broil King Baron 420
I often thought about both, grinding and making my own burgers from brisket and sou vide, now for sure I going for it and with the brisket burgers I will add the bone morrow, man that has to be so good!
Hi I’m looking for a meat department manager with experience at a chain retail supermarket near NYC area. I work for my family’s butcher shop with multiple locations. I’m looking to change up our operations and potentially even pay consulting fees too.