I am looking for a good quality meat grinder to process a few deer a year and maybe an antelope every so often. I also plan to make other meat products like my own sausage, brats etc. I have done a bunch of research and have settled on either the weston bucher series, weston professional or the LEM all #12 size. All are 3/4hp other than the weston pro which has 1hp. Best I can tell is all are similar and all have 5yr. warranty. The LEM claim to fame is the big bite auger, but I am not sure about its actual functionality. The weston seem to come with more attachments and high speed auger. I also like they are sold by Waltons a couple hours away from me and if I ever need parts or help they will be there to help. Any recommendations based on experience or ideas?

Bacon Acres Farm
How did you like the big bite grinder? I live in a rural area and went to the big city last week and was able to look at the bigbite and carnivore grinder at basspro/cabelas respectively. I like the idea of the bigbite auger, but not sure if it really works as stated? Seems both brands were well built. Overall seems like the solid box around the bigbite would be easier to wipe clean. I think I could get by with a #8, but am going with a 12 like you suggest. I am having a hard time justifying anything bigger than a 12. Still torn between bigbite or weston.

I want to say thanks to everyone for their comments and advice on grinders. I was travelling through Wichita yesterday for work and decided to stop by the store for a hands on look at grinders. When I saw the grinders in person it was a pretty easy decision. I went with the #12 butcher series and the guy working the store was really helpful. There wasn’t the typical salesman push at all!!! It was on sale and fit my budget. I even got to try a piece of an experimental brat a worker brought out from the test kitchen. Can’t wait to get grinding.

I am going to halve my seasoning packet and carrot fiber binder. Can I assume the rough amount of water is 1lb.? obviously depending on amount of moisture in the chicken.
Question 2 is after linking should I cut links apart or is there an easy way to keep the collagen casing twisted so I don’t lose contents? I am new and this is my first run on brat making so going small and also going 50/50 on boneless skinless breasts and thighs with skin.