And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
I no longer buy hamburger at the store. I wait until they have london broil or a roast for $2.99 a pound and grind it myself using my Kitchenaid. The only draw back is that you need to wrap a paper towel around the end where the ground meat comes out to stop the splatter that occurs. I just secure it with a rubber band. This grinder works like a champ.
Two things about the K.A. grinder attachment - first, it is hard to keep the meat at a cold enough temperature when trying to stuff casings with this - I wouldn't even try it.
The second thing, which is true for any grinder, you must have the meat at near or below freezing temperature, or you will have the issues with splatter that hjets references above. I cut my meat up into a size that fits my grinder and then put it into the freezer until it reaches 30 degrees, then grind.
Before I had my dedicated grinder, I processed several deer using the Kitchen Aid - so it is a capable grinder, but don't be persuaded by documentation that says it is also a good sausage stuffer - it isn't.
I make Italian sausage, usually 40 lbs at a time so I am quite particular about a grinding attachment. I purchased this attachment and returned it; the cutting blade left sparkles in the meat and the grinding worm kept jamming; I had to buy a professional stand-alone grinder for greater torque. It worked better for my needs.
I used the plastic version when I first started home-brewing our own sausage and my personal opinion is these grinders are OK for occasional light use BUT the money would be better spent toward a real meat grinder and then you'll have something a lot more powerful and faster to use. I can also attest they are a poor casing stuffer, a dedicated stuffer works much better.
By the way, if you buy a dedicated casing stuffer, be warned that whatever weight the manufacturer says the tub will hold, figure on it only holding about 2/3 of rated capacity.
Got the kit about 20 years ago. I grind pork and beef with it regularly for chili, tacos, you name it. I have never tried to use it as an industrial grade tool so can't comment as to how hot the motor may get after processing hundreds of pounds of game. So yeah, I like it quite well for my uses. Never had a problem of any kind: no splatter, no contaminants, no plugging. I guess working in a butcher shop when I was a kid in HS came in handy too.
If I could justify the red part I'd already have the silver parts...
ReplyDeleteI no longer buy hamburger at the store. I wait until they have london broil or a roast for $2.99 a pound and grind it myself using my Kitchenaid. The only draw back is that you need to wrap a paper towel around the end where the ground meat comes out to stop the splatter that occurs. I just secure it with a rubber band. This grinder works like a champ.
ReplyDeleteExactly my method of splatter capture. Works great.
DeleteTwo things about the K.A. grinder attachment - first, it is hard to keep the meat at a cold enough temperature when trying to stuff casings with this - I wouldn't even try it.
ReplyDeleteThe second thing, which is true for any grinder, you must have the meat at near or below freezing temperature, or you will have the issues with splatter that hjets references above. I cut my meat up into a size that fits my grinder and then put it into the freezer until it reaches 30 degrees, then grind.
Before I had my dedicated grinder, I processed several deer using the Kitchen Aid - so it is a capable grinder, but don't be persuaded by documentation that says it is also a good sausage stuffer - it isn't.
A blender with a front PTO. Interesting.
ReplyDeleteI make Italian sausage, usually 40 lbs at a time so I am quite particular about a grinding attachment. I purchased this attachment and returned it; the cutting blade left sparkles in the meat and the grinding worm kept jamming; I had to buy a professional stand-alone grinder for greater torque. It worked better for my needs.
ReplyDeleteI used the plastic version when I first started home-brewing our own sausage and my personal opinion is these grinders are OK for occasional light use BUT the money would be better spent toward a real meat grinder and then you'll have something a lot more powerful and faster to use. I can also attest they are a poor casing stuffer, a dedicated stuffer works much better.
ReplyDeleteBy the way, if you buy a dedicated casing stuffer, be warned that whatever weight the manufacturer says the tub will hold, figure on it only holding about 2/3 of rated capacity.
-9% $90.99
ReplyDeleteList Price: $99.99List Price: $99.99 Marxist wants his Comish
I gotta stop you on this one. You do NOT want to own this piece of crap. I speak from experience.
ReplyDeleteGot the kit about 20 years ago. I grind pork and beef with it regularly for chili, tacos, you name it. I have never tried to use it as an industrial grade tool so can't comment as to how hot the motor may get after processing hundreds of pounds of game. So yeah, I like it quite well for my uses. Never had a problem of any kind: no splatter, no contaminants, no plugging. I guess working in a butcher shop when I was a kid in HS came in handy too.
ReplyDeleteNever let them see you making the sausage.
ReplyDelete