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Lem #22 meat grinder performance
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 Posted: Mon Dec 19th, 2016 10:40 PM
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swampratt
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Wife got me a #22 Lem Big Bite meat grinder for early Christmas.
I used a friends #22 and it is like going from a daisy lever action bb gun to a pump action.
here are some pictures.
I cut my deer up and it took 5 minutes and 25 seconds to turn a sink full of it
into ground meat.. with Zero paste.







 Posted: Tue Dec 20th, 2016 12:50 AM
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olyeller
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Now come the attachments, sausage stuffer tubes, tenderizer, jerky slicer, patty maker.....:sofa:



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 Posted: Tue Dec 20th, 2016 04:13 AM
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Rockydog



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I just bought a LEM myself but mine is a bit smaller model. Haven't used it yet but it was significantly higher in rated power than other brands that were priced the same. RD



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Light hunting rifles; Gravity is permanent, recoil is temporary.Your Choice


 Posted: Tue Dec 20th, 2016 09:58 AM
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swampratt
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It came with sausage tubes 3 different sizes.
I have a meat slicer it is a Forschner knife :)



 Posted: Tue Dec 20th, 2016 12:52 PM
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lscraig1968
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Nice! So satisfying to prepare your own food!



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 Posted: Tue Dec 20th, 2016 06:19 PM
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12semi
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My cheapo grinder is very similar, just a bit on the noisy side.  Okay, so its over 100 decibels and I wear same hearing protection as I do at the range. 

Do you marinate before grinding?   My process is this:

Coarse grind.  Marinate overnight.    I never use the preservative stuff, just can't stand the taste.  Mostly worchestershire, garlic I dehydrated and ground myself, a touch of pepper, Sometimes some store bought mix if I am going to make jerky right now. 

Next day fine grind and then package in the LEM plastic bags (get them at Academy).  The bags hold about 1.5 pounds....they are ready to thaw and use in burgers, chili, spaghetti, anything. 

For Jerky, I load my gun and shoot two dehydrators full. 

For a real treat, take the left over trimmings, small pieces from neck, front legs, anywhere, and grind them up.  Package them in zip-lock sandwich bags for your Dogs & Cats.  I got about 4 pounds this way...  




 Posted: Tue Dec 20th, 2016 11:50 PM
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swampratt
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There are no leftover trimmings ..well I leave the fat off of all the deer.
Those tough pieces of leg get ground and made into summer sausage.
I do not put my sausage in sacks/bags.

So the sausage stuffers will do me no good.

I have let my seasoned sausage meat set up over night and I have cooked it as soon as I mixed it up.

Taste and texture is the same.
My dog died a few years ago and my chickens lay less if they get anything besides their crumbles.



 Posted: Wed Dec 21st, 2016 04:28 PM
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RobertMT
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I found years ago, mix 1/3 min to 1/2 max boston butt (pork shoulder), to deer when grinding. You end up with just right fat content for great sausage or ground meat for grill.

With that #22, you could do whole cow, in about hour. I have #8 and it takes about hour to grind whole hog into sausage.



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 Posted: Wed Dec 21st, 2016 04:59 PM
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Rockydog



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When making venison sausage I use 1:3 or 1:4 ratios of heavy smoked bacon to venison. All depends on how fatty the bacon is. The higher the fat the less bacon. I trim venison so absolutely no venison fat is in the mix! Use Sage, ginger and black pepper to season. There is enough salt in the bacon. I also use the exact recipe for wild turkey sausage including thighs and easy to get at leg meat. RD



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“Those that beat their rifles into plow shares will plow for those who didn’t”. Jefferson

Light hunting rifles; Gravity is permanent, recoil is temporary.Your Choice


 Posted: Wed Dec 21st, 2016 05:15 PM
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olyeller
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Rockydog wrote: When making venison sausage I use 1:3 or 1:4 ratios of heavy smoked bacon to venison. All depends on how fatty the bacon is. The higher the fat the less bacon. I trim venison so absolutely no venison fat is in the mix! Use Sage, ginger and black pepper to season. There is enough salt in the bacon. I also use the exact recipe for wild turkey sausage including thighs and easy to get at leg meat. RD

I use 1-to-3 or 1-to-2 ratio of fresh bacon (not cured) to venison for sausage making. I have used cured like RD says, too. Works just fine, but if you are working off a sausage recipe, figuring out how much salt is in the cured bacon can be a problem. I'm sure RD has his own recipes worked up using cured bacon.

Burger I like about 15% fat (roughly 1# fat to 6# venison). 100% venison burger just won't stay together.



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He who knows not and knows he knows not is wise.


 Posted: Thu Dec 22nd, 2016 12:56 AM
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swampratt
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I use NO fat.
I found if the holes are too small the meat gets over worked..if you get meat paste the meat is overworked.
You get the dry meat syndrome.

I use salt pepper cayenne and sage in fat free ground deer.
I mix it i the kitchen aid mixer with the paddle attachment.
I only mix for 15-20 seconds.

Pull out some of the seasoned meat and pan fry in butter... it is deer so do not over brown it.
I sometimes drizzle a bit of the pan butter over the meat after i flip it.

Very good and not dry.

Bacon grease will leave it dry.
Yea I was like What! but me and my experiments.

if you grind it 2 times it will be over worked and dry.

I tried this with a 450lb female hamshire hog that was given to me.

I over worked the pork and even 25% fat it was still dry.

Once i learned what i was doing wrong it all worked out.

Recipe:
2 pounds ground meat or 4 cups.
2 teaspoons sage ground.
1.5 teaspoons black pepper.
1/2 teaspoon cayenne pepper ground.
1teaspoon salt and 1 teaspoon tenderquick and you can just use all salt at 1.5 teaspoons.

Optional is 1/2 teaspoon brown sugar.
That is breakfast sausage.. Mix the seasonings in a bowl and sprinkle over the meat then mix.

For Italian sausage add.
1.5 teaspoons ground fennel.

Yea seems really simple.
I was skeptical.
It is excellent and you owe it to yourself to try it.

Again cook in butter..real butter!
Not so hot that you burn it.
It may make you stop adding fat.

I no longer add fat.
hard to believe no fat deer like that is less dry than 25% fat pork that was overworked.
Buddy put in 50% fat to his pork and still dry.. but overworked.



 Posted: Thu Dec 22nd, 2016 01:55 PM
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MSUICEMAN
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i am jealous of the #22. once I find a great deal on a really good grinder, i'll have one. Right now I'm just biding my time with a cheap #8. still leaps and bounds better than my handcranking grinders of my youth.



 Posted: Thu Dec 22nd, 2016 03:12 PM
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swampratt
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Well I got a deal or she did as she knows someone that works at bass pro and she got it for 40% off list price.
She had to jump on that deal.



 Posted: Thu Dec 22nd, 2016 03:40 PM
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12semi
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Once hunting season ends start walking the aisle in your local Academy store.  They discount a ton of the LEM gear.  Also, get yourself one of the plastic lugs that are for sale in the area where the LEM and similar equipment is stored. 

Advantages:

High sided
blood washes right off
sturdy
no odor
big capacity

Downside:

Cost about 8 bucks each
You may have to visit frequently until the sale is on and then you have to move quick. 

I could have picked up a bunch of LEM hardware (slicers in particular) at way more than half off. 



 Posted: Sat Dec 31st, 2016 12:35 PM
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Devon
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I like to use the finest grinding plate. I believe it has 1/8" holes. The meat seems less "chewy" with the finer grind.

Nice grinder.



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