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What do I need to look for in a vintage meat grinder? - Page 2
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Thread: What do I need to look for in a vintage meat grinder?

  1. #11
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Location
    Raleigh, NC
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    1,271
    A #12 would be perfect like what i posted above. Its a handy little grinder and can still accomidate larger batches no problem. Word of advise: Buy some sort of plastic coated insulated gloves. Like the kind that Raichlen makes. Trick to making great sausage is: 1.) Grind meat just above frozen, grind small batches (so you can keep it cold), use Fat back as the fat (not belly, pork from Butt, shoulder...).

  2. #12
    Senior Member
    Join Date
    Mar 2011
    Location
    Denton, Tx
    Posts
    508
    Chop-Rite plates and blades are expensive. LEM makes replacements that fit at a cheaper cost.

    http://www.basspro.com/LEM-Products-...product/55812/

    http://www.basspro.com/LEM-Products-...product/55813/

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