The Down Range Forum
Member Section => Down Range Cafe => Topic started by: TAB on October 05, 2011, 11:53:44 PM
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Any recomendations for a electric meat grinder that does not suck.
All the ones I've seen that were less then $1000 were complete junk.
Yeah, yeah I know the old school hand grinders rock, and I own 3 of them, but I'm planing on filling my hog book this winter( thats 8 pigs)
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I got this one from Cabela's years ago and it works great.
http://www.cabelas.com/product/Home-Cabin/Food-Processing/Food-Grinders|/pc/104798880/c/104723280/sc/104364180/Cabelas-Heavy-Duty-Meat-Grinder/1083204.uts?destination=%2Fcatalog%2Fbrowse%2F_%2FN-1101293%3FWTz_l%3DSBC%253BMMcat104798880&WTz_l=SBC%3BMMcat104798880%3Bcat104364180
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When I wanted an electric meat grinder I just attached a drill motor to a hand grinder. :) It worked very well.
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I hate to change the subject a little, but I had to ask.
Yall are only allowed to kill 8 hogs a year and, only within a certain season? I'm sorry, but hogs are a nuisance which should be eliminated. That's why we're allowed to kill as many as we want anytime of the year.
Good luck with your search for a grinder.
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Best grinder I used was an old hand grinder that had the crank removed and a VW windshield wiper motor installed in its place. Cubed the meat, spread it on a cookie sheet and put in the freezer for an hour or so until it was crunchy, and ran it right on threw. Worked great!
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Sorry for roaming off, but I had to go to my bookmarks to find this:
http://www.lemproducts.com/category/electric_grinders (http://www.lemproducts.com/category/electric_grinders)
I have heard good things about their stuff, and it comes sized for different needs
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I hate to change the subject a little, but I had to ask.
Yall are only allowed to kill 8 hogs a year and, only within a certain season? I'm sorry, but hogs are a nuisance which should be eliminated. That's why we're allowed to kill as many as we want anytime of the year.
Good luck with your search for a grinder.
In Florida on private land kill all ya want whenever ya want.
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Got some free time on November 5th - Got any running around downtown St. Pete?
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Got some free time on November 5th - Got any running around downtown St. Pete?
I keep looking for a farmer or such that will let me 'help him' with his problem.
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I hate to change the subject a little, but I had to ask.
Yall are only allowed to kill 8 hogs a year and, only within a certain season? I'm sorry, but hogs are a nuisance which should be eliminated. That's why we're allowed to kill as many as we want anytime of the year.
Good luck with your search for a grinder.
nope as many as you have tags for, any time of year. They are just sold in books of 8
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I've used a KitchenAid Professional 6 with the grinder attachment to grind up a LOT of venison at one time. Any KA with less power overheats, this one never did.
After reading Farmer Frank James blog, I wouldn't eat a feral hog unless it's tested.
From: THE BODIES???...
I know for a fact that Rod Pinkston down in Georgia does his best to salvage the hogs he 'controls' and he donates it all to the local food banks. But, there is a BIG difference in his case. In his area the local counties trap and blood-test their feral hogs to make sure there is no risk of brucellosis or anthrax. I'm not sure about all of Texas, but I know they don't where I was in Oklahoma.
If you want to put your family at risk of contracting brucellosis from eating infected pork from a feral hog, go ahead and be my guest, but don't invite me for supper.
http://frankwjames.blogspot.com/2011/08/bodies.html
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Someone in the comments section of the article suggest the same treatment for feral politicians.
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Someone in the comments section of the article suggest the same treatment for feral politicians.
And they weren't tallking about testing. ;)
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I've used a KitchenAid Professional 6 with the grinder attachment to grind up a LOT of venison at one time. Any KA with less power overheats, this one never did.
After reading Farmer Frank James blog, I wouldn't eat a feral hog unless it's tested.
From: THE BODIES???...
I know for a fact that Rod Pinkston down in Georgia does his best to salvage the hogs he 'controls' and he donates it all to the local food banks. But, there is a BIG difference in his case. In his area the local counties trap and blood-test their feral hogs to make sure there is no risk of brucellosis or anthrax. I'm not sure about all of Texas, but I know they don't where I was in Oklahoma.
If you want to put your family at risk of contracting brucellosis from eating infected pork from a feral hog, go ahead and be my guest, but don't invite me for supper.
http://frankwjames.blogspot.com/2011/08/bodies.html
I use a Kitchen Aid with the attachment as well. Not sure what model mine is but I've never had even come close to getting hot and I've run 50-100# batches through it. I always cube the meat and put it in the freezer for about an hour and bring it out about 10-20# at a time, works great. As far as brucellosis and other potential pathogens If the meat is processed and handled correctly and then cooked properly the risks are no worse than any grocery store meat. As a general rule I don't eat brain or marrow from any game animals and leave all the internal organs from hogs alone since thats where you'd get anthrax from. I've never heard of a documented case of anthrax in any US hog, farmed or feral. I guess there's always a first but I've been eating Florida wild hog for 30+ years and have never been sick once but I have contracted tricnosis from grocery store purchased pork. I don't cook wild pig like the domesticated stuff though, the only way it has any pink to it is if it's a smoke ring.