I saw this video and watched out of boredom as I have had this grinder #8 for 3 seasons now....BUT, I had a "No Way" experience when you showed us the hidden drawer. All this time and I didn't know it was there...Fuk Sakes lol.
Just a suggestion, since you are double grinding, before you start the second grind, put a couple of hand fulls of the first grind through the grinder to chase all other first grind out. Then start your second grind. Some of what remains in the grinder body after the first pass can be pretty chunky.
Good tip, thanks. Someone mentioned that to me earlier as well and it does help with getting all that "chunky stuff" out before starting the second pass.
The CRC Food Grade silicone spray you recommend using has a warning lable which states HARMFUL or FATAL if Swallowed. Recomend using La Tourangelle, Expeller-Pressed Grapeseed Oil or simular oil.
Yeah I noticed that on all the food grade silicone sprays that were aerosol can based. Not sure how that warning and the words "Food Grade" go together. Will look into alternatives.
I have the LEM Big Byte #10 .75 HP grinder. I only grind thirty to fifty pounds of meat per year, so I'm not sure it was worth the cost to me, but the grinder works well and the ground meat is way better tasting than any supermarket or even Costco. A couple of tips that may help are, after grinding, put through two or three paper towels to get the last of the meat out. Also makes clean up easier. Silver skin can somewhat clog the meat grinder. It will still work, but it will be a litle slower. I don't want silver skin and grizzle in my ground beef anyway. I prefer to do two grinds with a coarse plate for burgers. To me the texture is better than meat ground in supermarket or by butcher with a thicker grind. I eat burgers medium rare with my home ground beef. Immediately after grinding, I make patties and freeze them right away. Then bacteria does not build up. It has been very safe for me to eat burgers cooked in cast iron pan,, burnt on the outside and medium rare to medium on the inside. I don't do that with store bought ground meat. The trick is to freeze the meat immediately if you don't want to make it well done. Clean-up is never fun, but a couple of tips may help. Get assorted size brushes to clean the parts and the grinding plates. These can be bought online or at Bass pro shops. I have had no problem with parts rusting, and I don''t oil the blades. After drying with micro fiber towel, I use a hair drier for about two minutes on the parts, in order to get the blades dry. It is the easiest way to get the parts completely dry. A disadvantage of this good, heavy duty grinder is that it isn't worth the work and effort to grind less than three pounds of meat. Using the grinder is fast and enjoyable, but the time involved in making patties, properly packing them before freezing, and clean-up makes it unfeasible to grind small quantities of meat. My 3/4 HP #10 is faster, a little more heavy duty, and appears to handle second grinds a little easier than the 1/2 HP. I think the 3/4 HP is approximately $100 more than the 1/2 HP. I have heard that the big byte grinders are durable from people who grind animals such as deer. According to the manufacturer, you can grind chicken bones with the #10 and higher grinders, but not with the #8. I will never grind bones, but people who grind chicken for dogs sometimes grind up the bones in a grinder.
Thanks for the tips. I actually use cheap plain white bread slices for cleaning out the machine. It works pretty well and helps wipe off some of the grease from the auger. You're right about it not being worth it to do small batches as the cleanup (at least proper cleanup) takes a while. I'm still glad I bought this machine though. I've found that anytime brisket, pork butt or chuck roast goes on sale it's time to break out the grinder. A mediocre cut of brisket still makes magnificent burgers :)
You should always lubricate your grinding head with vegetable oil before assembly. Your machine will last much longer, and you reduce the risk of producing any metal shavings.
I used the food grade silicone spray they recommend but I was thinking of using some type of edible oil next time. Not sure why they don't recommend oils.
Unfortunately I think inflation is here to stay so that $379 price might be the new normal. Even at that price I'd still but this machine again. I'm impressed by how fast it goes through a lb of meat.
Meat grinders should never run dry. You will dull your plates and blades very quickly. Thats metal on metal with no fat and meat to give it a lubrication barrier.
I've never tried mine with that but I have seen videos where others have used it to grind up chicken bones for raw dog food but I think they use the bigger models (i.e. #12 and up).
Use a stuffer if you can. If not use the largest plate you have to allow easy flow. The problem with using grinder as a stuffer is air pockets and bubbles in the casing. If you are not fussy go for it but it does leave air voids
Any lems good for venison? Bought the cheaper one and I returned it first day. I got 70 pounds of venison to run thru and I’m not spending 6 hours running it. Anyone here actually run wild game thru theirs? Not store bought bs
If you're talking about the Mighty Bite or countertop LEM grinders I would say those are not up to the task. I don't process the level of meat you are talking about, but with my #8 I've gone through packer briskets (15-18 lbs) in minutes without it even flinching. I'd say take a look at one of the larger models and don't hesitate on buying quality.
Great video, thanks for sharing 👍🏻
No problem. Thanks for watching!
I saw this video and watched out of boredom as I have had this grinder #8 for 3 seasons now....BUT, I had a "No Way" experience when you showed us the hidden drawer. All this time and I didn't know it was there...Fuk Sakes lol.
Lol well at least you know now. Good for storing the grinding plates for sure.
Mine doesn’t have that drawer. I must have an older model
Just a suggestion, since you are double grinding, before you start the second grind, put a couple of hand fulls of the first grind through the grinder to chase all other first grind out. Then start your second grind. Some of what remains in the grinder body after the first pass can be pretty chunky.
Good tip, thanks. Someone mentioned that to me earlier as well and it does help with getting all that "chunky stuff" out before starting the second pass.
Toss some garden veggies in there also for natural seasoning also. It's a Texas thing 😎
Holy cow!!!! The point of a brisket is TX gold!!! Hell, grind the flat!
@@joey8567 Gotta grind the good stuff too sometimes :)
The CRC Food Grade silicone spray you recommend using has a warning lable which states HARMFUL or FATAL if Swallowed. Recomend using
La Tourangelle, Expeller-Pressed Grapeseed Oil or simular oil.
Yeah I noticed that on all the food grade silicone sprays that were aerosol can based. Not sure how that warning and the words "Food Grade" go together. Will look into alternatives.
Any cooking oil is perfect! Just not from Amazon!😎🇺🇸
I have the LEM Big Byte #10 .75 HP grinder. I only grind thirty to fifty pounds of meat per year, so I'm not sure it was worth the cost to me, but the grinder works well and the ground meat is way better tasting than any supermarket or even Costco. A couple of tips that may help are, after grinding, put through two or three paper towels to get the last of the meat out. Also makes clean up easier. Silver skin can somewhat clog the meat grinder. It will still work, but it will be a litle slower. I don't want silver skin and grizzle in my ground beef anyway. I prefer to do two grinds with a coarse plate for burgers. To me the texture is better than meat ground in supermarket or by butcher with a thicker grind.
I eat burgers medium rare with my home ground beef. Immediately after grinding, I make patties and freeze them right away. Then bacteria does not build up. It has been very safe for me to eat burgers cooked in cast iron pan,, burnt on the outside and medium rare to medium on the inside. I don't do that with store bought ground meat. The trick is to freeze the meat immediately if you don't want to make it well done.
Clean-up is never fun, but a couple of tips may help. Get assorted size brushes to clean the parts and the grinding plates. These can be bought online or at Bass pro shops. I have had no problem with parts rusting, and I don''t oil the blades. After drying with micro fiber towel, I use a hair drier for about two minutes on the parts, in order to get the blades dry. It is the easiest way to get the parts completely dry.
A disadvantage of this good, heavy duty grinder is that it isn't worth the work and effort to grind less than three pounds of meat. Using the grinder is fast and enjoyable, but the time involved in making patties, properly packing them before freezing, and clean-up makes it unfeasible to grind small quantities of meat. My 3/4 HP #10 is faster, a little more heavy duty, and appears to handle second grinds a little easier than the 1/2 HP. I think the 3/4 HP is approximately $100 more than the 1/2 HP. I have heard that the big byte grinders are durable from people who grind animals such as deer. According to the manufacturer, you can grind chicken bones with the #10 and higher grinders, but not with the #8. I will never grind bones, but people who grind chicken for dogs sometimes grind up the bones in a grinder.
Thanks for the tips. I actually use cheap plain white bread slices for cleaning out the machine. It works pretty well and helps wipe off some of the grease from the auger. You're right about it not being worth it to do small batches as the cleanup (at least proper cleanup) takes a while. I'm still glad I bought this machine though. I've found that anytime brisket, pork butt or chuck roast goes on sale it's time to break out the grinder. A mediocre cut of brisket still makes magnificent burgers :)
The 1hp goes right through missed silver skin.
Wow 🤯 wow nice 👍🏻
I was looking 👀 on amazon same brand 😊
I think you'll like it if you decide to buy it.
I wish I could find that deal today. It’s more than the .75 hp meat your maker grinder.
Yeah it only lasted a few days then went up in price. Hopefully there are some black Friday deals on it for you.
Academy or home Depot
You should always lubricate your grinding head with vegetable oil before assembly. Your machine will last much longer, and you reduce the risk of producing any metal shavings.
I used the food grade silicone spray they recommend but I was thinking of using some type of edible oil next time. Not sure why they don't recommend oils.
Do you know the size of the feeding hole or diameter of meat pusher? Just want to compare to my current grinder how wide is the opening 🤔 thanks! 👌
The main chute is 2 inches in wide. The hopper attachment's hole is just barely under that.
@@ShinyInsanity awesome, thanks!
$379 on Amazon today for the Big Bite.
$219 on Amazon today for the smaller Mighty Bite.
$60 for the Gourmia which is not bad for a compact grinder.
Unfortunately I think inflation is here to stay so that $379 price might be the new normal. Even at that price I'd still but this machine again. I'm impressed by how fast it goes through a lb of meat.
Meat grinders should never run dry. You will dull your plates and blades very quickly. Thats metal on metal with no fat and meat to give it a lubrication barrier.
Thanks for the reminder. I have a bad habit of running it without adding meat first.
can this grinder handle chicken drumstick bones?
I've never tried mine with that but I have seen videos where others have used it to grind up chicken bones for raw dog food but I think they use the bigger models (i.e. #12 and up).
Have u used this for a sausage stuffer?
If so,how'd it do?
I haven't tried it for sausage making yet but I plan to. Will post the results when I make a batch.
Use a stuffer if you can. If not use the largest plate you have to allow easy flow. The problem with using grinder as a stuffer is air pockets and bubbles in the casing. If you are not fussy go for it but it does leave air voids
Why didn’t you use the fine grinder plate on the second grind, instead of the same plate if you was wanting burgers? 🤷
I find a double grind helps to distribute the fat better throughout the meat since brisket has some areas of mostly fat.
Any lems good for venison? Bought the cheaper one and I returned it first day. I got 70 pounds of venison to run thru and I’m not spending 6 hours running it. Anyone here actually run wild game thru theirs? Not store bought bs
If you're talking about the Mighty Bite or countertop LEM grinders I would say those are not up to the task. I don't process the level of meat you are talking about, but with my #8 I've gone through packer briskets (15-18 lbs) in minutes without it even flinching. I'd say take a look at one of the larger models and don't hesitate on buying quality.
35 lbs of venison on our #8 Lem took 10 minutes maybe, and that was coarse and fine grind together.
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