PING zxcvbob about meat grinder

Auntie said:

Bob, I want to get a decent but not too expensive electric
meat grinder for light home use.

I've read comments you made about the one you got a couple
of years ago at Northern Tool, item # 168620, and wonder
if you'd mind providing an update. How has the grinder
performed and held up? Do you have any suggestions?

TIA

Auntie

It has done great. It is a little too big to leave sitting
out on the countertop all the time, but it uses #12 knives
and plates (that's a good thing.) You can leave the meat in
big pieces before you grind it. If you get a smaller one,
look for a #8. Number 5 is just too small, in my opinion.

I've ground beef hearts, partially-frozen beef briskets, and
pork butts, usually about 10 pounds at a time. It hardly
even slows down when I put the heart in. It just takes a few
minutes to grond 10 pounds of meat.

I haven't tried stuffing sausage with it; I have a stuffing
"horn" for that.

Hope this helps, Bob

"zxcvbob" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

It has done great. It is a little too big to leave sitting
out on the countertop all the time, but it uses #12 knives
and plates (that's a good thing.) You can leave the meat
in big pieces before you grind it. If you get a smaller
one, look for a #8. Number 5 is just too small, in my

opinion.

Quoted message said:

I think 5" is too small, too, and 8" is a pretty good size.
12" is just too big, though!

<snip>

Quoted message said:

I haven't tried stuffing sausage with it; I have a
stuffing "horn" for

that.

Quoted message said:

:-D

Oh, wait a minute, we're not talking about the same
thing, are we?

rona

--
***For e-mail, replace .com with .ca Sorry for the
inconvenience!***

zxcvbob <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Auntie said:

Bob, I want to get a decent but not too expensive
electric meat grinder for light home use.

I've read comments you made about the one you got a
couple of years ago at Northern Tool, item # 168620, and
wonder if you'd mind providing an update. How has the
grinder performed and held up? Do you have any
suggestions?

TIA

Auntie

It has done great. It is a little too big to leave sitting
out on the countertop all the time, but it uses #12 knives
and plates (that's a good thing.) You can leave the meat
in big pieces before you grind it. If you get a smaller
one, look for a #8. Number 5 is just too small, in my
opinion.

I've ground beef hearts, partially-frozen beef briskets,
and pork butts, usually about 10 pounds at a time. It
hardly even slows down when I put the heart in. It just
takes a few minutes to grond 10 pounds of meat.

I haven't tried stuffing sausage with it; I have a
stuffing "horn" for that.

Hope this helps, Bob

Your update has helped, Bob.

After doing a lot of web research on what's available, I
decided to order that meat grinder from Northerntool.com. I
got a couple of extra knives, just in case, since you
mentioned in one of your earlier posts that your standard
Chop Rite #12 knife didn't quite fit. Thanks again.

Auntie

Auntie said:

zxcvbob <[email hidden]> wrote in message news:<[email hidden]-
berlin.de>...

Quoted message said:

Auntie said:

Bob, I want to get a decent but not too expensive
electric meat grinder for light home use.

I've read comments you made about the one you got a
couple of years ago at Northern Tool, item # 168620, and
wonder if you'd mind providing an update. How has the
grinder performed and held up? Do you have any
suggestions?

TIA

Auntie

It has done great. It is a little too big to leave sitting
out on the countertop all the time, but it uses #12 knives
and plates (that's a good thing.) You can leave the meat
in big pieces before you grind it. If you get a smaller
one, look for a #8. Number 5 is just too small, in my
opinion.

I've ground beef hearts, partially-frozen beef briskets,
and pork butts, usually about 10 pounds at a time. It
hardly even slows down when I put the heart in. It just
takes a few minutes to grond 10 pounds of meat.

I haven't tried stuffing sausage with it; I have a
stuffing "horn" for that.

Hope this helps, Bob

Your update has helped, Bob.

After doing a lot of web research on what's available, I
decided to order that meat grinder from Northerntool.com.
I got a couple of extra knives, just in case, since you
mentioned in one of your earlier posts that your standard
Chop Rite #12 knife didn't quite fit. Thanks again.

Auntie

I just want to mention that standard #12 plates work just
fine, only the knife didn't want to fit unless I file down
the square drive on the auger a bit. And I have a really
good knife that I bought for the Chop Rite too! But the
knife that came with the Northern grinder is a good sharp
one and I haven't had any problems -- so I haven't
modified anything.

I should get one of those plates that has 2 or 3 *big* kidney-
shaped holes and see how the grinder works as a stuffer with
a proper plate installed.

Good luck, and best regards, Bob

For 25 years in the meat business making link or rope
sausage was always made after the grinding and mixing by
hand. I never stuffed sausage through a plate.

--
Emil "zxcvbob" <[email hidden]> wrote in message -"]news:[email hidden]-
berlin.de...

Quoted message said:

Auntie said:

zxcvbob <[email hidden]> wrote in message

news:<[email hidden]>...

Quoted message said:

Quoted message said:

Quoted message said:

Auntie wrote:

>Bob, I want to get a decent but not too expensive
>electric meat grinder for light home use.
>
>I've read comments you made about the one you got a
>couple of years ago at Northern Tool, item # 168620,
>and wonder if you'd mind providing an update. How has
>the grinder performed and held up? Do you have any
>suggestions?
>
>TIA
>
>Auntie

It has done great. It is a little too big to leave
sitting out on the countertop all the time, but it uses
#12 knives and plates (that's a

good

Quoted message said:

Quoted message said:

Quoted message said:

thing.) You can leave the meat in big pieces before you
grind it. If

you

Quoted message said:

Quoted message said:

Quoted message said:

get a smaller one, look for a #8. Number 5 is just too
small, in my

opinion.

Quoted message said:

Quoted message said:

Quoted message said:

I've ground beef hearts, partially-frozen beef briskets,
and pork butts, usually about 10 pounds at a time. It
hardly even slows down when I put the heart in. It just
takes a few minutes to grond 10 pounds of meat.

I haven't tried stuffing sausage with it; I have a
stuffing "horn" for

that.

Quoted message said:

Quoted message said:

Quoted message said:

Hope this helps, Bob

Your update has helped, Bob.

After doing a lot of web research on what's available, I
decided to order that meat grinder from
Northerntool.com. I got a couple of extra knives, just
in case, since you mentioned in one of your earlier
posts that your standard Chop Rite #12 knife didn't
quite fit. Thanks again.

Auntie

I just want to mention that standard #12 plates work just
fine, only the knife didn't want to fit unless I file down
the square drive on the auger a bit. And I have a really
good knife that I bought for the Chop Rite too! But the
knife that came with the Northern grinder is a good sharp
one and I haven't had any problems -- so I haven't
modified

anything.

Quoted message said:

I should get one of those plates that has 2 or 3 *big* kidney-
shaped holes and see how the grinder works as a stuffer
with a proper plate installed.

Good luck, and best regards, Bob

Emil Luca said:

For 25 years in the meat business making link or rope
sausage was always made after the grinding and mixing by
hand. I never stuffed sausage through a plate.

The particular plate I was talking about is just a spacer,
and a support for the front end of the auger. The holes are
huge, and it's used without a knife.

I guess it might also serve some purpose with a knife to cut
bait or something.

-Bob

"Emil Luca" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

For 25 years in the meat business making link or rope
sausage was always made after the grinding and mixing by
hand. I never stuffed sausage

through

Quoted message said:

a plate.

--
Emil

That's how my uncle made his as well. I've stuffed casings
on the second, fine grind though, and was ok with it.

Then again, you're name is Luca, you live on the 2nd
floor.....

Jack Vega

My experience is that a second fine grind of Pork makes it
tough. Just use a medium hole plate with the seasoning on
the pork. Mix a little by hand. Sometimes a little water in
the mix helps if it is sticky. Then grind through without a
plate into a sausage stuffer tube. The worm should not need
any support. Always keep the casing in lightly salted water.
Open the end and dunk into the water so a bubble of water
opens the casing as you load it onto the horn. Gosh I have
made 600 to 800 lbs of sausage in a morning worth of work.

--
"Jack Schidt®" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Emil Luca" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

For 25 years in the meat business making link or rope
sausage was always made after the grinding and mixing by
hand. I never stuffed sausage

through

Quoted message said:

a plate.

--
Emil

That's how my uncle made his as well. I've stuffed casings
on the second, fine grind though, and was ok with it.

Then again, you're name is Luca, you live on the 2nd
floor.....

Jack Vega

"Emil Luca" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My experience is that a second fine grind of Pork makes it
tough. Just

use

Quoted message said:

a medium hole plate with the seasoning on the pork. Mix
a little by hand. Sometimes a little water in the mix
helps if it is sticky. Then grind through without a
plate into a sausage stuffer tube. The worm should not
need any support. Always keep the casing in lightly
salted water. Open

the

Quoted message said:

end and dunk into the water so a bubble of water opens the
casing as you load it onto the horn. Gosh I have made 600
to 800 lbs of sausage in a morning worth of work.

Thanks, Emil.

Jack Casing

zxcvbob <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Auntie said:

zxcvbob <[email hidden]> wrote in message news:<[email hidden]-
berlin.de>...

Quoted message said:

Auntie wrote:

>Bob, I want to get a decent but not too expensive
>electric meat grinder for light home use.
>
>I've read comments you made about the one you got a
>couple of years ago at Northern Tool, item # 168620,
>and wonder if you'd mind providing an update. How has
>the grinder performed and held up? Do you have any
>suggestions?
>
>TIA
>
>Auntie

It has done great. It is a little too big to leave
sitting out on the countertop all the time, but it uses
#12 knives and plates (that's a good thing.) You can
leave the meat in big pieces before you grind it. If you
get a smaller one, look for a #8. Number 5 is just too
small, in my opinion.

I've ground beef hearts, partially-frozen beef briskets,
and pork butts, usually about 10 pounds at a time. It
hardly even slows down when I put the heart in. It just
takes a few minutes to grond 10 pounds of meat.

I haven't tried stuffing sausage with it; I have a
stuffing "horn" for that.

Hope this helps, Bob

Your update has helped, Bob.

After doing a lot of web research on what's available, I
decided to order that meat grinder from
Northerntool.com. I got a couple of extra knives, just
in case, since you mentioned in one of your earlier
posts that your standard Chop Rite #12 knife didn't
quite fit. Thanks again.

Auntie

I just want to mention that standard #12 plates work just
fine, only the knife didn't want to fit unless I file down
the square drive on the auger a bit. And I have a really
good knife that I bought for the Chop Rite too! But the
knife that came with the Northern grinder is a good sharp
one and I haven't had any problems -- so I haven't
modified anything.

I should get one of those plates that has 2 or 3 *big* kidney-
shaped holes and see how the grinder works as a stuffer
with a proper plate installed.

Good luck, and best regards, Bob

Bob, I just wanted to let you know the outcome.

Yesterday I received the grinder from Northern Tool. Today,
after cleaning it, I used a package of "Stew Meat," from a
mixed quarter of Angus beef that we bought a while ago, to
test the grinder. I let the stew meat thaw a bit, but not
completely, then used the medium plate to grind it.

The grinder did a beautiful and, apparently, effortless job.
The resulting ground beef made delicious hamburgers!

I'm very pleased with the grinder. I believe it's more than
powerful enough for anything we'll need to do and it appears
to be quite solidly constructed -- all-metal mechanism.
Also, it seemed easy to clean though, I expect, it's
important to be sure it's thoroughly dry (especially the
high carbon steel plates) before storing it.

The instructions suggested using a light coating of veg oil
on the screw, knife and plate for lubrication. I decided to
use mineral oil, instead, to avoid any taste or potential
rancidity.

Anyway, I sure appreciated your replies to my questions as
well as your previous posts on the grinder.

Auntie

Auntie said:

zxcvbob <[email hidden]> wrote in message news:<[email hidden]-
berlin.de>...

Quoted message said:

Auntie said:

zxcvbob <[email hidden]> wrote in message news:<[email hidden]-
berlin.de>...

>Auntie wrote:
>
>
>>Bob, I want to get a decent but not too expensive
>>electric meat grinder for light home use.
>>
>>I've read comments you made about the one you got a
>>couple of years ago at Northern Tool, item # 168620,
>>and wonder if you'd mind providing an update. How has
>>the grinder performed and held up? Do you have any
>>suggestions?
>>
>>TIA
>>
>>Auntie
>
>
>It has done great. It is a little too big to leave
>sitting out on the countertop all the time, but it uses
>#12 knives and plates (that's a good thing.) You can
>leave the meat in big pieces before you grind it. If you
>get a smaller one, look for a #8. Number 5 is just too
>small, in my opinion.
>
>I've ground beef hearts, partially-frozen beef briskets,
>and pork butts, usually about 10 pounds at a time. It
>hardly even slows down when I put the heart in. It just
>takes a few minutes to grond 10 pounds of meat.
>
>I haven't tried stuffing sausage with it; I have a
>stuffing "horn" for that.
>
>Hope this helps, Bob

Your update has helped, Bob.

After doing a lot of web research on what's available, I
decided to order that meat grinder from Northerntool.com.
I got a couple of extra knives, just in case, since you
mentioned in one of your earlier posts that your standard
Chop Rite #12 knife didn't quite fit. Thanks again.

Auntie

I just want to mention that standard #12 plates work just
fine, only the knife didn't want to fit unless I file down
the square drive on the auger a bit. And I have a really
good knife that I bought for the Chop Rite too! But the
knife that came with the Northern grinder is a good sharp
one and I haven't had any problems -- so I haven't
modified anything.

I should get one of those plates that has 2 or 3 *big* kidney-
shaped holes and see how the grinder works as a stuffer
with a proper plate installed.

Good luck, and best regards, Bob

Bob, I just wanted to let you know the outcome.

Yesterday I received the grinder from Northern Tool.
Today, after cleaning it, I used a package of "Stew
Meat," from a mixed quarter of Angus beef that we bought
a while ago, to test the grinder. I let the stew meat
thaw a bit, but not completely, then used the medium
plate to grind it.

The grinder did a beautiful and, apparently, effortless
job. The resulting ground beef made delicious hamburgers!

I'm very pleased with the grinder. I believe it's more
than powerful enough for anything we'll need to do and it
appears to be quite solidly constructed -- all-metal
mechanism. Also, it seemed easy to clean though, I expect,
it's important to be sure it's thoroughly dry (especially
the high carbon steel plates) before storing it.

The instructions suggested using a light coating of veg
oil on the screw, knife and plate for lubrication. I
decided to use mineral oil, instead, to avoid any taste or
potential rancidity.

Anyway, I sure appreciated your replies to my questions as
well as your previous posts on the grinder.

Auntie

Whew, you scared me for a minute :-)

I think the grinder can do anything a professional grinder
costing 5 times as much *except* continuous duty. The
grinder is loud enough I'm sure it has a universal motor
instead of an induction motor, so it will need to cool off
every once in a while. If I ever have to grind 200 pounds of
really tough meat, I'll do it in 20 to 30 pound at a time
and let the grinder rest a little while between batches. The
grinder is powerful enough and sturdy enough it should last
forever with intermittent use.

I'm not sure what the kobbe attachment is for.

Best regards, Bob