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Old 11-02-2015, 11:29 AM   #11 (permalink)
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I was working on getting all the parts together to build a power one like Goobs but got waylaid before I actually did it. The parts are still sitting out in the garage somewhere and every time that I grind up a deer or elk I say that I am going to do it but the parts are still outside.

As for the two bottles of reloading powder you need to reference this post by wyogoob.
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Old 11-02-2015, 11:46 AM   #12 (permalink)
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Quote:
Originally Posted by Critter View Post
..........................

As for the two bottles of reloading powder you need to reference this post by wyogoob.

Yes, good point.

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Old 11-02-2015, 11:51 AM   #13 (permalink)
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Quote:
Originally Posted by Critter View Post
I was working on getting all the parts together to build a power one like Goobs but got waylaid before I actually did it. The parts are still sitting out in the garage somewhere and every time that I grind up a deer or elk I say that I am going to do it but the parts are still outside.

..................................
The homemade #32s are the only way to go. The store-bought #32s are fine but the meat chute is tiny compared to the hand crank #32. An important downside to the homemade grinder is safety. You can put your whole hand in the the darn thing.

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Old 11-02-2015, 12:14 PM   #14 (permalink)
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Quote:
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The homemade #32s are the only way to go. The store-bought #32s are fine but the meat chute is tiny compared to the hand crank #32. An important downside to the homemade grinder is safety. You can put your whole hand in the the darn thing.

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Handburger?
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Old 12-14-2016, 02:11 PM   #15 (permalink)
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Handburger?
Yeah buddy!

The old homemade grinder is still cranking out the ground meat. Only use it for jobs bigger than 30lbs or these days. The little $100 Northern Tool #12 grinder does the rest.

I'm thinking this contraption is around 32 years old now. It's kept in the basement so I usually lug the thing up and down the stairs to use it. It's killin' me, weighs over 90 lbs. I'd like to replace it with a lighter factory #32 at 75lbs but the necks on those are small. Safety first.

every size (fractional) of plate:


Grinding/stuffing liver sausage:
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Last edited by wyogoob; 12-15-2016 at 11:08 AM.
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Old 12-15-2016, 10:36 AM   #16 (permalink)
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My biggest gripe about my LEM stuffer is feeding ground burger down that little throat for the regrind.
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Old 12-15-2016, 11:19 AM   #17 (permalink)
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My biggest gripe about my LEM stuffer is feeding ground burger down that little throat for the regrind.
Yeah, if I have the time I put the meat in the freezer to stiffen it up before a regrind.

I don't have an emulsifier so stuff like liver sausage and braunschweiger gets ran thru an 1/8" plate maybe 3 times. And I'll put it in the freezer between each grind and then lay it on a bed of ice as I grind it. I like to use the #32 grinder on pasty stuff like braunschweiger.

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Old 06-10-2020, 10:01 AM   #18 (permalink)
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Quote:
Originally Posted by wyogoob View Post
Yeah buddy!

The old homemade grinder is still cranking out the ground meat. Only use it for jobs bigger than 30lbs or these days. The little $100 Northern Tool #12 grinder does the rest.

I'm thinking this contraption is around 32 years old now. It's kept in the basement so I usually lug the thing up and down the stairs to use it. It's killin' me, weighs over 90 lbs. I'd like to replace it with a lighter factory #32 at 75lbs but the necks on those are small. Safety first.

every size (fractional) of plate:


Grinding/stuffing liver sausage:

Big Bertha......bump
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Old 06-15-2020, 05:17 PM   #19 (permalink)
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Goob great idea and workmanship on your grinder. But i love your vintage press. That is a beauty.

Here is a couple of mine.
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Old 06-15-2020, 05:19 PM   #20 (permalink)
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Crap I forgot about the sideways effect.
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