"Alan Holbrook" wrote in message
. 4.130...

U.S. Janet B. > wrote in
:

> On Sun, 25 Dec 2016 18:14:16 -0500, Brooklyn1
> > wrote:
>
>>Janet B. wrote:
>>>
>>>I got a Cabela's meat grinder and two brand new, crisp one hundred
>>>dollar bills for Christmas. Now I can go Cash and Carry and get some
>>>big hunks of meat to grind.
>>>Janet US
>>
>>Oh boy, finally I have competition. Which grinder did you get?
>
>
> http://www.cabelas.com/product/Cabel.../1387520.uts?s
> earchPath=%2Fbrowse.cmd%3FcategoryId%3D734095080%2 6CQ_search%3Dmeat%2Bg
> rinder%2B%25252354-1091%26CQ_st%3Db I'm a happy camper
> Janet US

I'm not familiar with Cabelas, but I sprung for a LEM grinder a while
back, http://www.lemproducts.com/product/i...-bite-grinder-
5/butcher-meat-grinders (also sold at Bass Pro, I'm told). It's like
twice the price of the Cabelas, but it's a beast. All metal
construction, heavier than hades, and with the design of the auger, you
don't even need to pre-chill the meat. If I'd known about the Capelas
products, I'd have taken a look at them, but I don't regret my LEM
purchase. As Sheldon preaches, grind your own and you know exactly
what's in it.

BTW, I highly recommend a foot switch if you're stuffing sausage. It's
difficult, at least for me, to get a proper consistent firmness in the
casing without one.

====================

I haven't made sausages with a casing for a long time. I usually make
sausage patties.


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