Grinder head cooling pak
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Joe Hell joe I bought the #12 small grinder $200 as per the video it is loud but it dose a good job grinding and works fast
craigrice I would like to have the #12 for sure. I have the #8 and it gets the job done well on 10-12 lb. batches but I’d like to get it done a little faster. With a #12 I think I might have enough time to grind 10 lbs twice without freezing in between. Hopefully?
As a side note…I’ve heard the #8 is noisy from other but coming from a kitchenaid it’s absolutely silent. Those mixers are obnoxious. I made 6 small batches of different brats this week and the stand mixer pretty much sucks. Lol. By the time your meat is in the casing it’s so battered by the auger that it is nearly a paste. So frustrating
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doc_craig I do my own beef along with what wild game we get. I am all about getting it done when I get started.Have another now.A commercial type size 22, It works well but a little more finicky than the old one. I think these grinder manufactures need to take some notes from the old good ones and how they were built and fed the meat. My new one will out grind my old one but just because it has more ponys.
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doc_craig I do my own beef along with what wild game we get. I am all about getting it done when I get started.Have another now.A commercial type size 22, It works well but a little more finicky than the old one. I think these grinder manufactures need to take some notes from the old good ones and how they were built and fed the meat. My new one will out grind my old one but just because it has more ponys.
doc_craig
Picked up the #22 butcher series last fall. It’s a beast at grinding and quiet. -
That’s nice Joe Hell, i’m stuck with a 175 lb hobart at work in a non cold room at work, it’s a beast but it sucks for cold grinding and mixing. I’m about ready to grind using dry ice in the mix.
raypete I tried my hand at the Thunderbird for the first time yesterday…not impressed. There is a safety mechanism that keeps triggering because the lid shifts during use which requires you to physically torque the lid by hand during the grind to continue operation. Additionally there is a gap between the mixer and grinder that extrudes sizable chunks of meat which creates a huge mess.
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Joe Hell
So… Bigger is not better! Hmm, I knew it. Lol. Sorry
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I’ve seen then, I get the concept but i’m not sure the meat is in the grinder long enough to matter. I’d bet having the meat very cold before it goes it matters more. I’ve never used one, just one more thing to keep track of and clean. I just don’t think the head gets that hot, I could be wrong, wait to hear some feedback.
I have the cool pack on my carnivore grinder. The purpose is to keep the neck super cool and allow the meat/fat to flow through it easily. I’ve used it on and then taken it off. What I noticed is the fat will cling to the walls with it off. If I start with a cold neck and cold meat, it runs much cleaner.
I like it well enough that I bought a spare to cycle them and keep frozen. P -
I have the cool pack on my carnivore grinder. The purpose is to keep the neck super cool and allow the meat/fat to flow through it easily. I’ve used it on and then taken it off. What I noticed is the fat will cling to the walls with it off. If I start with a cold neck and cold meat, it runs much cleaner.
I like it well enough that I bought a spare to cycle them and keep frozen. Pdennishoddy oh wow, I’m going to start with my head in the freezer just to compare. We’ll see where is goes. Thanks for the info!
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Joe Hell I don’t know how you get your hands on this equipment but I’m jealous to say the least! Looks like a beast. I think I’m glad we don’t live near each other, that could be dangerous!!
Parksider Well…I just started a part time gig at a new butcher shop. Talk about hog heaven! It’s not much different than home projects but there is a whole lot of it and I get to dirty someone else’s kitchen!
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I have the cool pack on my carnivore grinder. The purpose is to keep the neck super cool and allow the meat/fat to flow through it easily. I’ve used it on and then taken it off. What I noticed is the fat will cling to the walls with it off. If I start with a cold neck and cold meat, it runs much cleaner.
I like it well enough that I bought a spare to cycle them and keep frozen. Pdennishoddy
Thanks for the info. Since my grinds are typically 25# or less and I put the head and meat in the freezer prior. I’ve never had an issue with sticking or smearing. Was curious on the ice paks though. -
Joe Hell working in a butcher shop???
That could be dangerous!! Look out Walla Walla.
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Parksider Well…I just started a part time gig at a new butcher shop. Talk about hog heaven! It’s not much different than home projects but there is a whole lot of it and I get to dirty someone else’s kitchen!
Joe Hell as the old saying goes if you love what you do you will never work a day in your life
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Joe Hell as the old saying goes if you love what you do you will never work a day in your life
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craigrice I’ve never loved any task more than this! I’m working with 2 master butchers and absorbing every amount of information that I can.
Joe Hell good for you
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