I’ve never pumped the brine, I used to put in a container in refrigerator with enough brine to cover. Now I have a chamber sealer so I vacuum pack with brine and refrigerate the venison 3-4 days. Never been too dry.

Jonathon Yep I was really happy when I found my new Waltons 50# mixer will work with my #8 LEM. My son thought he was gonna snag a deal on the LEM since I have the new Waltons #32. Sorry, son.

It was almost cleaned out for lunch, balance used on nachos this evening. Smoking to 180 sliced well, amazingribs.com says if shredding can go to 200.

Randy from the Mississippi Delta. Primarily making smoked venison sausage, my maternal grandpa spent his winters after the farm work was done being the community hog butcher. Cut up 80 the year he was 80. See a few from KS here, SW KS is where my parents were raised, lot of meat eaters there!
I do have one of Grandpa’s old Biro bandsaw and a humongous #12 grinder that weighs over 100 lbs.

Jonathon It does have a flat washer for a bushing, I have an extra plastic bushing that came with my #8 Lem grinder I purchased maybe 5 years ago. I did try it Saturday, but it was too thick and the plate would not catch in the notch. I may try to sand it down and see it it works.

Yep that thing is a hoss. Weighs over 100 lb with the head. Big 1 hp standard frame electric motor in it with a gearbox that I have to check the oil level in it.

calldoctoday Thanks for the thread and inspiration, I smoked couple chuck roasts yesterday. Mixed up some beef broth in the bottom of the pan, put meat on a rack above the liquid. Put the veg in couple hours before meat finished. Got meat to 180. Took out the liquid and refrigerated all until Sunday dinner today. Reheated in the same pan with the broth added back in and made gravy. Will be a repeat.

asantiago4530 Looking forward to reading some new sausage mixes. Currently I am wanting to make some pineapple jalapeno venison smoke sausage. Maybe you are experienced with pineapple? From reading this forum it appears I may either not taste the pineapple or go overboard and break down the proteins.

Jonathan Great! My #8 is too small and we do sausage with several other families including 2 son in laws. I’ve been riding them that we need to upgrade grinder and stuffer, but I suspect they all laying low thinking the old man will get tired of waiting and buy it all himself… Unpacked my new 50# mixer last night need something other than the hand crank to run it.

My new 50# Waltons mixer fits on my LEM #8. Ran over 200# through it Saturday. My son was thinking he was getting a cheap grinder since I purchased a #32. Sorry

Actually now my wife says she put only leftover Boston butt that our son-in-law smoked in the nachos. I thought she mixed the meat, but I had the leftover roast for Monday lunch at work. Both were good.

Grimpuppy

Grimpuppy It still set up from our last sausage day

PapaSop Beast is correct. I think with the head it is a tad over 100 lbs! Has a regular 56 frame style electric motor in it with an oil gearbox.