I sold my LEM #5 which I had for over ten years without a bit of trouble. I ordered a LEM #12 from Amazon it came a few days ago and I just mailed the warranty card back to LEM. Can’t wait to get grinding the #12 after seeing this video.
I've had mine for about six years now I think. That thing will eat!! Judging by the videos of the Cabelas Carnivore 1 HP grinder the LEM #12 will out grind it by about 50%. I think the big bite screw design and the deep rifling grooves in the barrel is key to the efficiency of the LEM. It literally spits meat out several feet if you don't have it contained. One person alone can barely keep it fed. Hope you bought the foot switch. It's a must have accessory.
Thank you for this review. It was very well detailed and informative. I would have liked to hear how loud it was turned on, or even a meat demonstration. But maybe in a future one you make. Now to wait for a LEM deal to come around.
Great video and very informative. I love your videos and podcast. When you have time I would love to see some more of your practice sessions with your new northern mist.
will probably do another practice session video as it gets closer to hunting season and I start shooting broadheads more and shooting from a tree stand more. Thanks for the suggestion!
If you buy a standard sized grinder (#8, 12, 32, etc), you can buy the blades and plates from numerous suppliers as they are standard sized. I own a Cabelas grinder but bought different plates from Amazon for a lot less.
Agree 100% Id even pay more to get it if it was usa made. Usa made is getting so hard to find these days. my dad works in the auto industry and was just telling me only 20% of the parts used in todays cars is usa made like radios, buttons, air bags, etc type components. so sad.
Thanks for the review! A lot of people are interested in buying grinders for pet food preparation. It would be nice to have info on its bone grinding capability.
Great video! I'm not planning to process my game through the grinder. That would be few and far between. I would be grinding store bought chuck roast and/or brisket for burgers and other ground meat dishes, 20-30lbs each time. That being said, would the LEM #8 be sufficient?
Curious if it has heat build up. The other one I'm looking at heats up to the point where it cools the meat. They suggest wrapping a ice pack around it. This LEM really has me interested.
Not much heat. Worst I've seen with mine after doing 70 pounds of grind was when I pulled the augers out to wash I noticed some burn meat gear end of the auger. Took me 10 seconds to knock it off and wash it like normal.
If you have your meat cut up in strips and ready to feed you will never get the meat hot enough to cook. In fact with the high volume of meat passing through I doubt the screw will even get warm. This weekend I ground 15 pounds of pork butt to make breakfast sausage. (pork butts on sale for $.98/lb) With both hands feeding I was done with the rough grind in about three minutes. On the finish pass I sprayed the rough ground meat on the staging tray with ice cold water to lubricate the meat going down the feed throat. It took the meat as fast as I could poke it down the tube. The screw was nowhere near warm by the time I finished. If anything it was cold. I use a little bacon fat or lard to lubricate the nylon thrust washer behind the screw mostly to reduce wear but it may also help with reducing heat at the thrust end of the screw.
Do you have trouble with the grinder head getting hot? Had a few times it was cooking venison right there the gears connect on the shaft. Got really hot. That’s why I usually keep the grinder head in the freezer
I have not. But I also run meat thru it cold. before we grind I usually put the meat in the chest freezer for a half hour to get the meat cold. Then I can grind a whole deer with out stopping. If you are grinding warm meat its best to shut it down after 10 mins for it too cool for a few mins. So do your rough grind and then let it cool before you do the fine grind. Its like this with every grinder out there.
@@SamkoTradBow yeah I usually get my meat pretty cold if not slightly frozen but the last few deer I noticed when I took the auger out it was pretty warm near the gear. Just wasn’t sure if that was normal or if I’m experiencing some unnecessary friction
Just make sure you get all bone chunks out of your meat, because it will snap a blade real quick, happened to me grinding up a friend's deer one year he said he has everything out of the meat and I ended up hitting a small chunk of bone, but ran down to the local academy and got another blade.
Yep all day every day. This thing is a beast. Just remeber to let it cool down every 20 pounds or so for a couple mins so your meat doesn't get cooked in it. You have to do this with any grinder.
I have a smaller Lem grinder for about ten years and never had a bit of trouble.
I sold my LEM #5 which I had for over ten years without a bit of trouble. I ordered a LEM #12 from Amazon it came a few days ago and I just mailed the warranty card back to LEM. Can’t wait to get grinding the #12 after seeing this video.
You will love it!
I've had mine for about six years now I think. That thing will eat!! Judging by the videos of the Cabelas Carnivore 1 HP grinder the LEM #12 will out grind it by about 50%. I think the big bite screw design and the deep rifling grooves in the barrel is key to the efficiency of the LEM. It literally spits meat out several feet if you don't have it contained. One person alone can barely keep it fed. Hope you bought the foot switch. It's a must have accessory.
Thank you for explaining this grinder so clearly. I went and ordered one, once again, thanks.
Very welcome
Thank you for this great review. I just received my LEM #12 with some accessories today. Can't wait to start using it. Thx
you will love it!
Thank you for this review. It was very well detailed and informative.
I would have liked to hear how loud it was turned on, or even a meat demonstration. But maybe in a future one you make.
Now to wait for a LEM deal to come around.
I did a video last fall called how I grind my burger. That video shows the lem in action!
Great video and very informative. I love your videos and podcast. When you have time I would love to see some more of your practice sessions with your new northern mist.
will probably do another practice session video as it gets closer to hunting season and I start shooting broadheads more and shooting from a tree stand more. Thanks for the suggestion!
Traditional Bowhunting And Wilderness Podcast I look forward to it. Thank you for the reply and all the hard work.
Great review just bought a #8. Thank you
You are gonna love it. Best Grinders Ever made.
Mine will be here tomorrow. Thanks for the video.
You are gonna love it
If you buy a standard sized grinder (#8, 12, 32, etc), you can buy the blades and plates from numerous suppliers as they are standard sized. I own a Cabelas grinder but bought different plates from Amazon for a lot less.
Correct. Thats what I love about the lem! Parts are available at many places.
Great review and explanations. The only thing I wish, is that it is made in America. That being said, I am sold on this one to. Thanks much!
Agree 100% Id even pay more to get it if it was usa made. Usa made is getting so hard to find these days. my dad works in the auto industry and was just telling me only 20% of the parts used in todays cars is usa made like radios, buttons, air bags, etc type components. so sad.
Thanks for the review! A lot of people are interested in buying grinders for pet food preparation. It would be nice to have info on its bone grinding capability.
Good question. I have never ground up bones so thst I don't know.
Thank you for the best review i am sold.
You will love it
Very informative review.
Glad ypu enjoyed it
Great video! I'm not planning to process my game through the grinder. That would be few and far between. I would be grinding store bought chuck roast and/or brisket for burgers and other ground meat dishes, 20-30lbs each time. That being said, would the LEM #8 be sufficient?
Yep the #8 would work fantastic and last a lifetime.
Curious if it has heat build up. The other one I'm looking at heats up to the point where it cools the meat. They suggest wrapping a ice pack around it. This LEM really has me interested.
Not much heat. Worst I've seen with mine after doing 70 pounds of grind was when I pulled the augers out to wash I noticed some burn meat gear end of the auger. Took me 10 seconds to knock it off and wash it like normal.
If you have your meat cut up in strips and ready to feed you will never get the meat hot enough to cook. In fact with the high volume of meat passing through I doubt the screw will even get warm. This weekend I ground 15 pounds of pork butt to make breakfast sausage. (pork butts on sale for $.98/lb) With both hands feeding I was done with the rough grind in about three minutes. On the finish pass I sprayed the rough ground meat on the staging tray with ice cold water to lubricate the meat going down the feed throat. It took the meat as fast as I could poke it down the tube. The screw was nowhere near warm by the time I finished. If anything it was cold. I use a little bacon fat or lard to lubricate the nylon thrust washer behind the screw mostly to reduce wear but it may also help with reducing heat at the thrust end of the screw.
Can u vaccum seal the bags that come from lem
I never tried it. Not sure. They are not advertised as sealable.
Do you have trouble with the grinder head getting hot? Had a few times it was cooking venison right there the gears connect on the shaft. Got really hot. That’s why I usually keep the grinder head in the freezer
I have not. But I also run meat thru it cold. before we grind I usually put the meat in the chest freezer for a half hour to get the meat cold. Then I can grind a whole deer with out stopping. If you are grinding warm meat its best to shut it down after 10 mins for it too cool for a few mins. So do your rough grind and then let it cool before you do the fine grind. Its like this with every grinder out there.
@@SamkoTradBow yeah I usually get my meat pretty cold if not slightly frozen but the last few deer I noticed when I took the auger out it was pretty warm near the gear. Just wasn’t sure if that was normal or if I’m experiencing some unnecessary friction
@@richhunter515 I would say that is normal. There is some heat that builds up there .
It works well without having to have the meat partially frozen?
Yep the lem is an amazing grinder!
Where is LEM grinders made?
Dont know that one. Might have to look it up.
Italy
China
Just make sure you get all bone chunks out of your meat, because it will snap a blade real quick, happened to me grinding up a friend's deer one year he said he has everything out of the meat and I ended up hitting a small chunk of bone, but ran down to the local academy and got another blade.
Does the machine work well for making sausages?
Sure does.
@@SamkoTradBow Thanks for the great review!
@@davidduonghau5332 welcome! Glad you liked it
Ok I’m getting ready to butcher a 12 hundred pound steer is it going to do the job
Yep all day every day. This thing is a beast. Just remeber to let it cool down every 20 pounds or so for a couple mins so your meat doesn't get cooked in it. You have to do this with any grinder.
Prices please
Click the links below the video to see the current prices
The add would have been more informative dad you actually demonstrated its usage.
You don't even show it running
I do in multiple other videos
grind some meat
I do in my other grinding meat videos