Tips for someone looking to buy a meat grinder and sausage stuffer?

[boneill]

I've always brought my 'scrap' meat to the butcher to have him grind it up into burger, sticks, brats, etc. I've always wanted to do it myself, but just never had the time or money. Now, I think the time is right.

Looking for any general tips on how to get started. Any specific models of grinders or stuffers would be awesome. Recipes, techniques, etc.

I'm not looking to spend a ton of money, am hoping to get set up for around $300 or less. If that's not realistic, I might be able to fudge a little.

Thanks!

[HUNTaHOLIC5]

No advise on a specific model, but for the grinder definitely go bigger than you think you will need. It saves so much time and energy.

[Smoke]

don't remember the model but got the middle priced one at Cabala's... love it... as for the sausage... just buy the packs of sausage seasoning they have and follow the instructions... comes out great...

[Bean Counter]

I have one of theCabelas commercial grinders. The 3/4 hp I scored for $280 in the Bargain Cave. Not sure I would pay full price if I were starting over. Price keeps going up on them and I think they're $400 new. Mine just had a damaged box! Sweet.

If you know a good butcher it's worth considering the value of your time vs what it costs to pay the butcher. I tend to take the better part of two days to go through an elk or half dozen deer and lopes from a Wyoming trip. It would be wiser to pay the pro considering the opportunity cost of two vacation days but I really like knowing what I'm getting and also spending time with the kiddos. I don't think we've ever fed them store bought hamburger and it's nice knowing that they see where it comes from.

[Bantams]

Up until last year I had been borrowing a friend's restaurant-model meat grinder, but we finally decided to buy our own.  So I know what a good grinder is capable of - I did a lot of research to find a more affordable option.
The MegaForce 3000 is way cheaper than the competition, but grinds just as quickly and easily as a $500 one.
Very pleased so far!  Last year we ground about 20# venison and close to 200# pork. 
http://www.amazon.com/STX-INTERNATIONAL-STX-3000-MF-Megaforce-Patented/dp/B005F55EUQ

For a stuffer, I would get a 5# manual type - like this:
http://www.amazon.com/LEM-Products-Stainless-Vertical-Sausage/dp/B000SQDTRC

For ground venison, I like to mix it to a ratio of about 85% venison, plus 15% pork back fat (beef fat would also be okay, but we butcher our pigs around deer season and they've got loads of fat!).  For sausage, you'll want closer to 25-30% fat.

For sausage, I like to do a medium grind, twice.  Then mix really well with a mixer or by hand until it gets tacky - this binds the water/fat to make a sausage with ideal texture that doesn't leak juice when cooking.

For sausage making, the one and only book you really need is Charcuterie by Ruhlman and Polcyn.  http://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053/ref=sr_1_1?s=sporting-goods&ie=UTF8&qid=1445740718&sr=8-1&keywords=charcuterie+ruhlman
I've tried many of the recipes and all are outstanding!!  For venison, I follow his Country Venison Sausage recipe - and keep some fresh, and smoke the rest.  It's truly amazing.

We make a couple hundred pounds of sausage every year between the venison and pork - let me know if you have any questions!

[Little Dave]

If you plan to process something on the order of 100 pounds of meat at a time get a higher horsepower grinder, 1 HP or better.

[4T]

I think that some grinders have the sausage stuffer attachments.

[lonedave]

My wife bought me a 1hp Cabelas grinder 9 years ago and it's paid for itself a couple of times over between my Dad and I.  I just did 237# of moose about two weeks ago and hopefully a deer later this year.

[Bean Counter]

I think that some grinders have the sausage stuffer attachments.

The cabelas commercial  grade ones do, but you'll probably want to invest in the foot pedal for the power of you do that, or else feeding into the tubes will require two people.

[NorthFork]

Take aq look at this stuffer before you buy---https://www.grizzly.com/products/5-lb-Sausage-Stuffer-Vertical/H6252   It is identical to the Lem stuffer that is much higher in price, all of the parts-tubes, gears, etc. are interchangeable-the major difference is the Grizzly has nylon gears compared to the Lems' metal gears. I ran mine with the nylon for a couple of years and then decided to upgrade to the metal gears(I do a lot of snack sticks and the 3/8 tube with a dry mince really puts the pressure on the gears) and have kept the nylon gears as a backup-I think I paid $27.00 including shipping for the gears.

Grinders-get the best quality/largest unit you can afford. I did hundreds of pounds through one of the little $89.00(at that time) grinders before I broke down and spent the money for a high quality commercial type grinder. I still use the little guy a lot for grinding a small batch of burger or fresh sausage for the table.

Good luck

[PA BEN]

I have the Cabela's commercial grinder, the 3/4 hp. It will take the meat as fast as I drop it in. Don't over fill and try to push, it will bog down, just keep feeding it. I read some reviews and people said they had to push hard to get the meat to go through, not a problem with mine, I do cool my meat before I grind it. Large grind first and I second grind it with the smaller one, you do have to push the first grind meat down, but it goes as fast as I can feed it. The trick I've found is to cool the meat before you grind, when I cut up my deer I ziploc my burger meat and put it in the fridge for a day or two.

[Stein]

Cabela's 1/2 hp or larger legitimate commercial.  400 is going price but they go on sale.  Don't trust hp ratings for units under $300 they are not legit.

[bobcat]

Don't pay full price for the Cabelas grinders. They go on sale at least once a year. I got the 1 horsepower model for $399.

[boneill]

Thanks for all the great info. Much appreciated!

[Bean Counter]

Let us know how it works out for you, bone ill.

FWIW I only made sausage for a year or two and then gave up on on the practice. Sasuage is pretty cheap to just buy and given also the labor involved I didn't find it worth my time. I'd rather make jerky from ground burger but that's just me. YMMV.