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  5. Grinder? LEM vs Weston vs Pro Cut?

Grinder? LEM vs Weston vs Pro Cut?

Scheduled Pinned Locked Moved Meat Processing
17 Posts 10 Posters 1.6k Views 9 Watching
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  • JonathonJ Jonathon

    Joe1 Some people will grind twice through a 3/8 but I think once through a 3/8 and the second time through a 3/16 is a better product unless you are looking for something like chili and that is usually a large specialty plate.

    Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell
    Team Blue
    wrote on last edited by
    #8

    Jonathon I run twice through a 7mm plate for both pork and beef. This is what I use for sausages, burger/breakfast patties and bulk packs.

    Better Living Through BBQ!

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    • M Offline
      M Offline
      mudmuppet
      wrote on last edited by
      #9

      Jonathon whats your thoughts on the LEM dual grind

      Tex_77T 1 Reply Last reply
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      • M mudmuppet

        Jonathon whats your thoughts on the LEM dual grind

        Tex_77T Offline
        Tex_77T Offline
        Tex_77
        Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
        wrote on last edited by
        #10

        mudmuppet speaking for Jonathon, I’m sure his thought is just buy a Walton’s grinder.

        Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

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        • G Offline
          G Offline
          glen
          Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
          wrote on last edited by
          #11

          I had not heard of dual grind technology before, Pretty pricy but may be good for high volume dual grind applications

          Give a man a fish and he eats for a day
          Teach a man to fish and he drinks beer for a lifetime

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          • JonathonJ Offline
            JonathonJ Offline
            Jonathon
            Team Blue Admin Walton's Employee Power User
            wrote on last edited by
            #12

            mudmuppet If that actually worked well they would find a way to be put on commercial grinders and they don’t. How a commercial grinder would handle this is called a gemini system and it is one grinder feeding the hopper of a 2nd grinder, which would be far more expensive than 1 grinder that did it twice. I can’t speak for 100% sure but when we think about it I see it as a bad idea. Your 1st grind is always going to be faster than your second, even if you go through the same size plate. The protein has already broken down so it is harder for the auger to grab it. So, when you have a small 3" distance between 1st and 2nd grind the protein is going to be unnecessarily stressed between those two points. Now, maybe they made adjustments and the outside knife runs faster than the inside knife but then we seem to be sacrificing the 1st grind for the 2nd.

            Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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            • smokinbubbaS Offline
              smokinbubbaS Offline
              smokinbubba
              Team Orange Sous Vide Regular Contributors
              wrote on last edited by
              #13

              I have found that LEM products are quality but pricey. My go to now is a cabelas #12 pre carnivore (Weston) and it is awesome. Key is COLD meat like almost frozen. It does not matter what grinder you have, if your meat is not almost frozen, you are going to struggle. If I had to do it again, I would have went with a Weston #22 butcher series (has reverse) and called it a day. They can be hard to find now tho. Look at Home Depot.com believe it or not. Will set you back 5 bills.

              If the women don’t find you handsome, they should at least find you handy - Red Green

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              • M Offline
                M Offline
                mudmuppet
                wrote on last edited by
                #14

                Thanks fellas I went with the Weston 22 pro and the 44 lb mixer, just got shipping notification earlier today. I have about 60-70 lbs of venison to play around with when I get it

                PapaSopP smokinbubbaS 2 Replies Last reply
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                • M mudmuppet

                  Thanks fellas I went with the Weston 22 pro and the 44 lb mixer, just got shipping notification earlier today. I have about 60-70 lbs of venison to play around with when I get it

                  PapaSopP Offline
                  PapaSopP Offline
                  PapaSop
                  Team Orange Power User Veteran
                  wrote on last edited by
                  #15

                  mudmuppet
                  You wont be disappointed! 👍

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                  • M mudmuppet

                    Thanks fellas I went with the Weston 22 pro and the 44 lb mixer, just got shipping notification earlier today. I have about 60-70 lbs of venison to play around with when I get it

                    smokinbubbaS Offline
                    smokinbubbaS Offline
                    smokinbubba
                    Team Orange Sous Vide Regular Contributors
                    wrote on last edited by
                    #16

                    mudmuppet where did you find the weston in stock?

                    If the women don’t find you handsome, they should at least find you handy - Red Green

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                    • M Offline
                      M Offline
                      mudmuppet
                      wrote on last edited by
                      #17

                      smokinbubba I got it off a program called guidefitter

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