Dear Sir allow me to say that the way you tightened the auger screw shows that you already have a long experience in sausage making so enjoy the presence of your lovely children God bless them doing this you give.them an history to narrate to their children I wish your family the best
Thank you so much. Been doing it for years and now I have 2 Little helpers. The reason why we made videos like this because our traditions and self learning and sustaining are quickly disappearing. I want my children to learn this while they are young. Thank you so much. I appreciate your comment.
Thanks for the video. You have a very cute family. Those kids are being raised right. One thing that I do have a suggestion that will definitely benefit you very well. I did not hear you mention anything about freezing your grinder parts that come in contact with the meat. I put the meat in the freezer for about 30-45 minutes before I grind. I also ensure that all of my grinder components that come in contact with the meat are in the freezer as well. This keeps the heat from building up while I grind and the partially frozen meat grinds so much easier and consistent. There is a lot of friction and heat generated as you have stated and freezing everything makes the process so much easier. Thanks again for the video.
Good work! I just ordered a LEM 25# mixer myself. Only thing I would suggest is investing in a vertical stuffer someday. We used to stuff through a grinder also, but the auger has a tendency to over-work the meat into an unappetizing bologna-like paste, particularly if you're trying to stuff into small casings, or if the ground meat isn't almost frozen. The smaller the horn you're using, the worse it gets too. After purchasing a hand crank stuffer 20+ years ago, I'd never stuff with a grinder again. It doesn't affect the texture or appearance of the meat, how it goes into the stuffer is exactly how it goes into the bag or casing when it comes out of the stuffer. Oh yeah, it about 10x faster also! LOL! LEM and Walton's make pretty popular stuffers for a reasonable price I believe. Have the Missus put one on your wish list! Cheers!
Thanks for the suggestion, Cameron! I’ve used crank stuffers and they are definitely better! I only use the LEM grinder to stuff casings for small batches and it works well if you are stuffing by yourself (using a foot petal). The foot petal is key. The grinder is not running constantly when stuffing but only when you depress the foot petal. I believe this helps maintain the integrity of the sausage. I have an antique crank stuffer but maybe Ems, my wife, will get me one next Christmas! 😅
What capacity is the mixer I mean how many kilos it can mix. The grinder is number 12 does the mixer have any number .because not all the LEM mixers mix as good as the one you are using thank you and best regards please Sir waiting for your reply
Thanks for the question, Hugh. Keeping the meat/fat as cold as possible during mixing prevents the pieces of fat from melting and turning your sausage into a gooey mush. When a recipe calls for water, add ice water with lots of ice. This will keep your sausage cold, creating a great sausage texture.
I have a the LEM 32 and looking to get the 50lb mixer. I normally grind 100lbs at a time twice a year but we season it heavily. You mentioned you had 25lbs in the 25lb mixer. Do you feel it's adequately sized ?
The 25lb mixer does a nice job with 25lbs. of meat and I usually add ice while mixing to keep the meat/fat cold. It evenly mixes 25 lbs. but I would not put any more than that in it.
How is this unit doing after several years of use? We did a review, however we have only had the unit for 3 months. ruclips.net/video/iGVka3F4Ta8/видео.html
Dang please redo your good video but with no kids,,then a great video it will be, was extremely educational on use of products, but should be a video of what not to teach children of their ages...😢
Great job getting the kids involved! They'll remember that for the rest of their lives!
Thank you. :)
Dear Sir allow me to say that the way you tightened the auger screw shows that you already have a long experience in sausage making so enjoy the presence of your lovely children God bless them doing this you give.them an history to narrate to their children I wish your family the best
Thank you so much. Been doing it for years and now I have 2 Little helpers. The reason why we made videos like this because our traditions and self learning and sustaining are quickly disappearing. I want my children to learn this while they are young. Thank you so much. I appreciate your comment.
Thanks for sharing! Kids will have a great memory !
Thank you for leaving us comment. We appreciate you stopping by.
Thanks for the video. You have a very cute family. Those kids are being raised right. One thing that I do have a suggestion that will definitely benefit you very well. I did not hear you mention anything about freezing your grinder parts that come in contact with the meat. I put the meat in the freezer for about 30-45 minutes before I grind. I also ensure that all of my grinder components that come in contact with the meat are in the freezer as well. This keeps the heat from building up while I grind and the partially frozen meat grinds so much easier and consistent. There is a lot of friction and heat generated as you have stated and freezing everything makes the process so much easier. Thanks again for the video.
Thank you for the suggestion. Will keep it in mind. We appreciate you leaving us comments. :)
Good work! I just ordered a LEM 25# mixer myself. Only thing I would suggest is investing in a vertical stuffer someday. We used to stuff through a grinder also, but the auger has a tendency to over-work the meat into an unappetizing bologna-like paste, particularly if you're trying to stuff into small casings, or if the ground meat isn't almost frozen. The smaller the horn you're using, the worse it gets too. After purchasing a hand crank stuffer 20+ years ago, I'd never stuff with a grinder again. It doesn't affect the texture or appearance of the meat, how it goes into the stuffer is exactly how it goes into the bag or casing when it comes out of the stuffer. Oh yeah, it about 10x faster also! LOL! LEM and Walton's make pretty popular stuffers for a reasonable price I believe. Have the Missus put one on your wish list! Cheers!
Thanks for the suggestion, Cameron! I’ve used crank stuffers and they are definitely better! I only use the LEM grinder to stuff casings for small batches and it works well if you are stuffing by yourself (using a foot petal). The foot petal is key. The grinder is not running constantly when stuffing but only when you depress the foot petal. I believe this helps maintain the integrity of the sausage. I have an antique crank stuffer but maybe Ems, my wife, will get me one next Christmas! 😅
What a cheerful video to watch! Haha 👍
Thank you.
Отличная мясорубка и модификация с миксером! Заказал себе такую в Россию. Только в США делают такие замечательные и функциональные вещи! 👍👍👍
производство все в китае, раньше было в сша
Thank you for replying very kind love the children Best regards
You're welcome. ❤️
What capacity is the mixer I mean how many kilos it can mix. The grinder is number 12 does the mixer have any number .because not all the LEM mixers mix as good as the one you are using thank you and best regards please Sir waiting for your reply
It will mix 25 pounds max and there's no number on the mixer. Thank you for asking.
What does the ice water do?
Thanks for the question, Hugh. Keeping the meat/fat as cold as possible during mixing prevents the pieces of fat from melting and turning your sausage into a gooey mush. When a recipe calls for water, add ice water with lots of ice. This will keep your sausage cold, creating a great sausage texture.
@@TheMillersWay thanks! Once it's mixed, do I need to let the water seep out for a period of time?
I have a the LEM 32 and looking to get the 50lb mixer. I normally grind 100lbs at a time twice a year but we season it heavily. You mentioned you had 25lbs in the 25lb mixer. Do you feel it's adequately sized ?
The 25lb mixer does a nice job with 25lbs. of meat and I usually add ice while mixing to keep the meat/fat cold. It evenly mixes 25 lbs. but I would not put any more than that in it.
What is the grinder model? 32, 22 or 12
It's 12.
What is the HP rating on the grinder?
This is the LEM Big Bite #12 grinder, which is 0.75HP
love the foot pedal. I think $45.00 for it???
I would say. Around $45-50.
This is awsome. But in ever use bread to finish off. I use the meat that been ground already. …. Then when your done the meat inside was ground
AWESOME
Thank you.
Hope you don’t clean your guns with your kids on the table
The little girl is so cute that I would put her away for safety purpose. But great video!! Thanks!!
OMG 😬😬😬 I cringed every time your daughter put her hand in the grinder that is an accident waiting to happen
Thank you for your concern but our kids are very well taught. We always look after them. They love to help and they love to learn.
How is this unit doing after several years of use? We did a review, however we have only had the unit for 3 months. ruclips.net/video/iGVka3F4Ta8/видео.html
We used it maybe twice a year and still in great shape and condition.
Maybe not have the toddler on the high counter and walk away
Little kids with arms around meat grinders, not a good deal, but with supervision, wow thats scary ,😢 so 😨 😢😢
Dang please redo your good video but with no kids,,then a great video it will be, was extremely educational on use of products, but should be a video of what not to teach children of their ages...😢