Good hand crank meat grinder?

[Jason977]

I'm hoping some hunters here have experience processing their own meat...

I have an old hand-me-down grinder that I'm sick of dealing with. I feel like the tolerances between the auger and the outside of the cylinder are too great, because the meat simply passes through this gap and does not get pushed out the end. I have sharpened the knives and they seem to interface with the end plate well.

First, I'm open to suggestions on how to make the one I have work better.

Second, assuming the one I have just isn't a good model, I'm looking for suggestions on a quality unit. Most units I find are store or no-name brand, so I'm assuming they're chinese junk.

Here is one I'm looking at:
http://www.onestopjerkyshop.com/scr....html?osCsid=db20eb1ae6e4b80f1435344c1498b427

Pricey, but made in the USA.

 

[desidog]

Here's a suggestion: get an electric one. If you're crankin' away you'll be tired and sore.

I got one from Cabelas; after a rebate number found online and a free-shipping thing they had going, it wasn't expensive. Many deer have passed through it, and it's running fine.

 

[Yarddog]

I've found that if you half way freeze your (processed)= Cut grissle out it works alot better JMO ; )
Y/D

 

[oldbanjo]

Gander Mtn. has them.

 

[buck460XVR]

I have a Polish #22 I bought from Sportsman's Guide 30 years ago that still works great. I have a pully and a motor for it to save my arm and to process large batches quickly. The one you show is pretty pricey, must be one of those preppy meat grinders. Here's one basically the same for less than a third of the price.......#22 meat grinder

Lately I've been using my wife's commercial Kitchen-Aid mixer with the meat grinding attachment........works very well, but like others have said, either hand or electric grinders works better if the meat is partially frozen so that it is cut and not mushed. I prefer grinding my burger as I use it, it keeps better that way. If I want to add pork or beef either whole meat or tallow, I do it at this time. I also prefer my venison burger "course" ground.

 

[countertop]

I've got the attachment for my Kitchenaide mixer. Works great.

I also cut off all fat and silver skin, freeze and chunk the meat up. I grind as much as I need at the time.

 

[Oyeboten]

They can wear out with enough use.


There are a zillion Antique, Clamps to the Table edge, Zink Plated, Cast Iron Meat Grinders on e-bay that go begging.

'UNIVERSAL' was usually the Brand of Choice on these.


They normally, or originally came with four or so different perforated Cutting 'discs' which fit into the end, and typically these are long since lost and not with the unit itself anymore, but, some will still have them.

Look for one with low miliage, and you could not do better.

 

[Justin Holder]

We've got one, to my knowledge it has never been used. But after using an electric grinder why would you want to?

 

[Varob]

Also, put the grinding parts in the fridge before you grind the meat.

If you are using it for burgers, get a little beef fat from your local butcher. This will help keep the cooking meat from crumbling apart.

 

[OYE]

"First, I'm open to suggestions on how to make the one I have work better."

This may help. When you are tightening the plate on the front it will help shear better
if it's quite tight. So the grinder turns with quite a bit of resistance with no meat at all. Knives should sharpen themselves on the shear plate.
Now this may seem like a lot of extra effort, but it cuts far better. Also don't keep the hopper stuffed completely full. When you run out of threads on the big nut on the plate
end before the blades are shearing well, disassemble and slip another thin washer on the
handle end of the auger. This takes care of the blade wear. I use mine primarily on elk.
It will also help to cut into smaller pieces. Even the small hand grinders can work quite well. The larger ones are more pleasant to use however. If you are not in a hurry, the spring can be a better time to buy one, after the end of the butchering season. Best

 

[brettrow]

get stainless steel. I bought one last year, dont remember what brand, but stainless steel wont rust. It ran a few hundred bucks for a hand crank, top of the line. I had electric ones, but had trouble with "grease" from the motor getting into the meat.