I make about 15# of sausage a month. I just finished curing my first batch of salami. So, add that to the fold, plus other meats I'll try my hand at curing, I'm looking at 25# or so a month. When I first began I used a Kitchen Aid grinder and stuffer. After that crapped out on me I picked up an old Oster rated at 340 watts. It's sort of a toy and certainly a step up from the Kitchen Aid. On a good day with the meat and fat at the right temperature and consistency it can do up to 10# before I have to break it down and clean it out.
Ebay is full of fancy shiny grinders rated well above 1/2 H.P. at pretty cheap prices. Are these just cheap imports and not worth thinking about? I've been looking at the Lem #8 with .35 H.P. for $313.00 http://www.meatprocessingproducts.com/lem779.html. I'm also looking at the Weston #8 1/2 H.P. grinder for $360.00 http://www.meatprocessingproducts.com/080801w.htmlyone
Does anyone have experience with these grinders?
What is the difference between these and the cheaper more powerful grinders?
Does anyone have any other recommendations?
Are the two above overkill?
Here is a picture of ten pounds of salami curing in my basement.