Bob, I want to get a decent but not too expensive electric meat
grinder for light home use.

I've read comments you made about the one you got a couple of years
ago at Northern Tool, item # 168620, and wonder if you'd mind
providing an update. How has the grinder performed and held up? Do you
have any suggestions?

TIA

Auntie

Auntie wrote:
Bob, I want to get a decent but not too expensive electric meat
grinder for light home use.

I've read comments you made about the one you got a couple of years
ago at Northern Tool, item # 168620, and wonder if you'd mind
providing an update. How has the grinder performed and held up? Do you
have any suggestions?

TIA

Auntie


It has done great. It is a little too big to leave sitting out on the
countertop all the time, but it uses #12 knives and plates (that's a good
thing.) You can leave the meat in big pieces before you grind it. If you
get a smaller one, look for a #8. Number 5 is just too small, in my opinion.

I've ground beef hearts, partially-frozen beef briskets, and pork butts,
usually about 10 pounds at a time. It hardly even slows down when I put
the heart in. It just takes a few minutes to grond 10 pounds of meat.

I haven't tried stuffing sausage with it; I have a stuffing "horn" for that.

Hope this helps,
Bob

Auntie wrote:
Bob, I want to get a decent but not too expensive electric meat
grinder for light home use.

I've read comments you made about the one you got a couple of years
ago at Northern Tool, item # 168620, and wonder if you'd mind
providing an update. How has the grinder performed and held up? Do you
have any suggestions?

TIA

Auntie


It has done great. It is a little too big to leave sitting out on the
countertop all the time, but it uses #12 knives and plates (that's a good
thing.) You can leave the meat in big pieces before you grind it. If you
get a smaller one, look for a #8. Number 5 is just too small, in my opinion.

I've ground beef hearts, partially-frozen beef briskets, and pork butts,
usually about 10 pounds at a time. It hardly even slows down when I put
the heart in. It just takes a few minutes to grond 10 pounds of meat.

I haven't tried stuffing sausage with it; I have a stuffing "horn" for that.

Hope this helps,
Bob

"zxcvbob" wrote in message
...


It has done great. It is a little too big to leave sitting out on the
countertop all the time, but it uses #12 knives and plates (that's a good
thing.) You can leave the meat in big pieces before you grind it. If you
get a smaller one, look for a #8. Number 5 is just too small, in my
opinion.


I think 5" is too small, too, and 8" is a pretty good size. 12" is just too
big, though!

snip

I haven't tried stuffing sausage with it; I have a stuffing "horn" for
that.


:-D

Oh, wait a minute, we're not talking about the same thing, are we?

rona


--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"zxcvbob" wrote in message
...


It has done great. It is a little too big to leave sitting out on the
countertop all the time, but it uses #12 knives and plates (that's a good
thing.) You can leave the meat in big pieces before you grind it. If you
get a smaller one, look for a #8. Number 5 is just too small, in my
opinion.


I think 5" is too small, too, and 8" is a pretty good size. 12" is just too
big, though!

snip

I haven't tried stuffing sausage with it; I have a stuffing "horn" for
that.


:-D

Oh, wait a minute, we're not talking about the same thing, are we?

rona


--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

zxcvbob wrote in message ...
Auntie wrote:
Bob, I want to get a decent but not too expensive electric meat
grinder for light home use.

I've read comments you made about the one you got a couple of years
ago at Northern Tool, item # 168620, and wonder if you'd mind
providing an update. How has the grinder performed and held up? Do you
have any suggestions?

TIA

Auntie


It has done great. It is a little too big to leave sitting out on the
countertop all the time, but it uses #12 knives and plates (that's a good
thing.) You can leave the meat in big pieces before you grind it. If you
get a smaller one, look for a #8. Number 5 is just too small, in my opinion.

I've ground beef hearts, partially-frozen beef briskets, and pork butts,
usually about 10 pounds at a time. It hardly even slows down when I put
the heart in. It just takes a few minutes to grond 10 pounds of meat.

I haven't tried stuffing sausage with it; I have a stuffing "horn" for that.

Hope this helps,
Bob


Your update has helped, Bob.

After doing a lot of web research on what's available, I decided to
order that meat grinder from Northerntool.com. I got a couple of extra
knives, just in case, since you mentioned in one of your earlier posts
that your standard Chop Rite #12 knife didn't quite fit. Thanks again.

Auntie

zxcvbob wrote in message ...
Auntie wrote:
Bob, I want to get a decent but not too expensive electric meat
grinder for light home use.

I've read comments you made about the one you got a couple of years
ago at Northern Tool, item # 168620, and wonder if you'd mind
providing an update. How has the grinder performed and held up? Do you
have any suggestions?

TIA

Auntie


It has done great. It is a little too big to leave sitting out on the
countertop all the time, but it uses #12 knives and plates (that's a good
thing.) You can leave the meat in big pieces before you grind it. If you
get a smaller one, look for a #8. Number 5 is just too small, in my opinion.

I've ground beef hearts, partially-frozen beef briskets, and pork butts,
usually about 10 pounds at a time. It hardly even slows down when I put
the heart in. It just takes a few minutes to grond 10 pounds of meat.

I haven't tried stuffing sausage with it; I have a stuffing "horn" for that.

Hope this helps,
Bob


Your update has helped, Bob.

After doing a lot of web research on what's available, I decided to
order that meat grinder from Northerntool.com. I got a couple of extra
knives, just in case, since you mentioned in one of your earlier posts
that your standard Chop Rite #12 knife didn't quite fit. Thanks again.

Auntie

Auntie wrote:

zxcvbob wrote in message ...

Auntie wrote:

Bob, I want to get a decent but not too expensive electric meat
grinder for light home use.

I've read comments you made about the one you got a couple of years
ago at Northern Tool, item # 168620, and wonder if you'd mind
providing an update. How has the grinder performed and held up? Do you
have any suggestions?

TIA

Auntie


It has done great. It is a little too big to leave sitting out on the
countertop all the time, but it uses #12 knives and plates (that's a good
thing.) You can leave the meat in big pieces before you grind it. If you
get a smaller one, look for a #8. Number 5 is just too small, in my opinion.

I've ground beef hearts, partially-frozen beef briskets, and pork butts,
usually about 10 pounds at a time. It hardly even slows down when I put
the heart in. It just takes a few minutes to grond 10 pounds of meat.

I haven't tried stuffing sausage with it; I have a stuffing "horn" for that.

Hope this helps,
Bob



Your update has helped, Bob.

After doing a lot of web research on what's available, I decided to
order that meat grinder from Northerntool.com. I got a couple of extra
knives, just in case, since you mentioned in one of your earlier posts
that your standard Chop Rite #12 knife didn't quite fit. Thanks again.

Auntie


I just want to mention that standard #12 plates work just fine, only the
knife didn't want to fit unless I file down the square drive on the
auger a bit. And I have a really good knife that I bought for the Chop
Rite too! But the knife that came with the Northern grinder is a good
sharp one and I haven't had any problems -- so I haven't modified anything.

I should get one of those plates that has 2 or 3 *big* kidney-shaped
holes and see how the grinder works as a stuffer with a proper plate
installed.

Good luck, and best regards,
Bob

Auntie wrote:

zxcvbob wrote in message ...

Auntie wrote:

Bob, I want to get a decent but not too expensive electric meat
grinder for light home use.

I've read comments you made about the one you got a couple of years
ago at Northern Tool, item # 168620, and wonder if you'd mind
providing an update. How has the grinder performed and held up? Do you
have any suggestions?

TIA

Auntie


It has done great. It is a little too big to leave sitting out on the
countertop all the time, but it uses #12 knives and plates (that's a good
thing.) You can leave the meat in big pieces before you grind it. If you
get a smaller one, look for a #8. Number 5 is just too small, in my opinion.

I've ground beef hearts, partially-frozen beef briskets, and pork butts,
usually about 10 pounds at a time. It hardly even slows down when I put
the heart in. It just takes a few minutes to grond 10 pounds of meat.

I haven't tried stuffing sausage with it; I have a stuffing "horn" for that.

Hope this helps,
Bob



Your update has helped, Bob.

After doing a lot of web research on what's available, I decided to
order that meat grinder from Northerntool.com. I got a couple of extra
knives, just in case, since you mentioned in one of your earlier posts
that your standard Chop Rite #12 knife didn't quite fit. Thanks again.

Auntie


I just want to mention that standard #12 plates work just fine, only the
knife didn't want to fit unless I file down the square drive on the
auger a bit. And I have a really good knife that I bought for the Chop
Rite too! But the knife that came with the Northern grinder is a good
sharp one and I haven't had any problems -- so I haven't modified anything.

I should get one of those plates that has 2 or 3 *big* kidney-shaped
holes and see how the grinder works as a stuffer with a proper plate
installed.

Good luck, and best regards,
Bob

For 25 years in the meat business making link or rope sausage was always
made after the grinding and mixing by hand. I never stuffed sausage through
a plate.


--
Emil
"zxcvbob" wrote in message
...
Auntie wrote:

zxcvbob wrote in message
...

Auntie wrote:

Bob, I want to get a decent but not too expensive electric meat
grinder for light home use.

I've read comments you made about the one you got a couple of years
ago at Northern Tool, item # 168620, and wonder if you'd mind
providing an update. How has the grinder performed and held up? Do you
have any suggestions?

TIA

Auntie


It has done great. It is a little too big to leave sitting out on the
countertop all the time, but it uses #12 knives and plates (that's a
good
thing.) You can leave the meat in big pieces before you grind it. If
you
get a smaller one, look for a #8. Number 5 is just too small, in my
opinion.

I've ground beef hearts, partially-frozen beef briskets, and pork butts,
usually about 10 pounds at a time. It hardly even slows down when I put
the heart in. It just takes a few minutes to grond 10 pounds of meat.

I haven't tried stuffing sausage with it; I have a stuffing "horn" for
that.

Hope this helps,
Bob



Your update has helped, Bob.

After doing a lot of web research on what's available, I decided to
order that meat grinder from Northerntool.com. I got a couple of extra
knives, just in case, since you mentioned in one of your earlier posts
that your standard Chop Rite #12 knife didn't quite fit. Thanks again.

Auntie


I just want to mention that standard #12 plates work just fine, only the
knife didn't want to fit unless I file down the square drive on the
auger a bit. And I have a really good knife that I bought for the Chop
Rite too! But the knife that came with the Northern grinder is a good
sharp one and I haven't had any problems -- so I haven't modified
anything.

I should get one of those plates that has 2 or 3 *big* kidney-shaped
holes and see how the grinder works as a stuffer with a proper plate
installed.

Good luck, and best regards,
Bob

For 25 years in the meat business making link or rope sausage was always
made after the grinding and mixing by hand. I never stuffed sausage through
a plate.


--
Emil
"zxcvbob" wrote in message
...
Auntie wrote:

zxcvbob wrote in message
...

Auntie wrote:

Bob, I want to get a decent but not too expensive electric meat
grinder for light home use.

I've read comments you made about the one you got a couple of years
ago at Northern Tool, item # 168620, and wonder if you'd mind
providing an update. How has the grinder performed and held up? Do you
have any suggestions?

TIA

Auntie


It has done great. It is a little too big to leave sitting out on the
countertop all the time, but it uses #12 knives and plates (that's a
good
thing.) You can leave the meat in big pieces before you grind it. If
you
get a smaller one, look for a #8. Number 5 is just too small, in my
opinion.

I've ground beef hearts, partially-frozen beef briskets, and pork butts,
usually about 10 pounds at a time. It hardly even slows down when I put
the heart in. It just takes a few minutes to grond 10 pounds of meat.

I haven't tried stuffing sausage with it; I have a stuffing "horn" for
that.

Hope this helps,
Bob



Your update has helped, Bob.

After doing a lot of web research on what's available, I decided to
order that meat grinder from Northerntool.com. I got a couple of extra
knives, just in case, since you mentioned in one of your earlier posts
that your standard Chop Rite #12 knife didn't quite fit. Thanks again.

Auntie


I just want to mention that standard #12 plates work just fine, only the
knife didn't want to fit unless I file down the square drive on the
auger a bit. And I have a really good knife that I bought for the Chop
Rite too! But the knife that came with the Northern grinder is a good
sharp one and I haven't had any problems -- so I haven't modified
anything.

I should get one of those plates that has 2 or 3 *big* kidney-shaped
holes and see how the grinder works as a stuffer with a proper plate
installed.

Good luck, and best regards,
Bob

Emil Luca wrote:
For 25 years in the meat business making link or rope sausage was always
made after the grinding and mixing by hand. I never stuffed sausage through
a plate.



The particular plate I was talking about is just a spacer, and a support
for the front end of the auger. The holes are huge, and it's used
without a knife.

I guess it might also serve some purpose with a knife to cut bait or
something.

-Bob

Emil Luca wrote:
For 25 years in the meat business making link or rope sausage was always
made after the grinding and mixing by hand. I never stuffed sausage through
a plate.



The particular plate I was talking about is just a spacer, and a support
for the front end of the auger. The holes are huge, and it's used
without a knife.

I guess it might also serve some purpose with a knife to cut bait or
something.

-Bob

"Emil Luca" wrote in message
...
For 25 years in the meat business making link or rope sausage was always
made after the grinding and mixing by hand. I never stuffed sausage
through
a plate.


--
Emil


That's how my uncle made his as well. I've stuffed casings on the second,
fine grind though, and was ok with it.

Then again, you're name is Luca, you live on the 2nd floor.....


Jack Vega

"Emil Luca" wrote in message
...
For 25 years in the meat business making link or rope sausage was always
made after the grinding and mixing by hand. I never stuffed sausage
through
a plate.


--
Emil


That's how my uncle made his as well. I've stuffed casings on the second,
fine grind though, and was ok with it.

Then again, you're name is Luca, you live on the 2nd floor.....


Jack Vega