When your me grinding, run 6 or 7 pieces of bread through your grinder. Makes clean up a breeze. I have exact same grinder, mounted under a counter top, with pvc pipe down to the throat of the grinder
I trust this is being done in cool weather. Maybe 45 degrees or less. Otherwise, there's the danger of flies laying eggs in the mix. Maybe the spices will kill the maggots. Let's hope.
my brotherinlaw makes sausage, we use deermeat an pork. i know everyone has their own particular ways to do it.He makes his seasoning from scratch an wont tell nobody whats in it. but it comes out tasting great, so thats all that matters. Yours looks great!
I know J would not let you get away without some PIG!! Looked lean small ones not as much fat! And hard to beat a pepperjack mustard and sausage sammitch! Tasted better knowing where it came from as well! Job Well Done John!! TFS!
John i watched your video and it was great and im gona put my input for you. my cuz. and i has made thousands of pounds of sausage. First thing there is no need to second grind the meat . after the mixing of the seasoning then grind then mix by hand again. second grinding makes the sausage like mush which i dont care about. second if you can find a grinding plate with larger holes in it that will give the sausage more of body like hambuger. try it --i think you will like it.
During the War of the Pacific (1879-1883), many high-ranking officers won valuable insights into the state of the army and became aware that the army required rebuilding. Losses, material destruction, and organizational flaws regarding strategic planning and officer training, were noted by officers like Emilio Sotomayor and Patricio Lynch, who approached President Santa María arguing the need of good schools and technical departments for the military. Other factor that supported the emulation, the deliberate systematic imitation of the military technology, organisation, and doctrine of one by another was the danger of war with Argentina. The emulation was backed by a broad coalition of civil and military leaders. Chile hired a French military training mission in 1858, and the Chilean legation in Berlin was instructed to find a training mission during the War of the Pacific in 1881. But large-scale emulation of the Prussian Army began in 1886 with the appointment of Captain Emil Körner, a graduate of the renowned Kriegsakademie in Berlin. Also appointed were 36 Prussian officers to train officer cadets in the Chilean Military Academy. The training occurred in three phases; the first took place from 1885 to 1891 during the presidency of Domingo Santa María, the second was the post-civil-war phase, and the third was the 1906 reorganization. The emulation was focused in armaments, conscription, officer recruitment and instruction, and general staff organization as well as military doctrine (adopted 1906). It was extended also into military logistics and medical services, promotions, retirement, salary regulation and even uniforms (adopted 1904), marching styles, helmets, parades, and military musi
i bough one of these grinders about 20 years ago still going strong thousands of pounds of meat have gone through it.. every one wants o borrow it around hunting time.. best 40 bucks i ever spent..
I could imagine going to autozone for a serpentine belt and them asking what kinda car and you telling em it's for a 1959 hand crank meat grinder with dual carbs and flowmaster exhaust
no as a matter of fact it's pretty easy just did mine before watching your vid a square sheet of sand paper start with a coarse then with a fine keep rubbing in circular motion til it comes clean even your cutting blade your gonna get a burr then you know your blade is sharp thats it!!
I cut 3 fingers off my left hand due to not being careful using one of these back in 1980s grinding up a deer.... I was 16 years old. They reattached 2 of them at Jewish Hospital in Louisville Ky, I was mixing in beef tallow and my greasy hand slid down the poker that I was using.
As a brit who gets baffled every time, spread some butter on the damn bread! :D It seems to be a weird American thing to not butter your sandwiches, and it's just plain wrong!
@@JohnCapps I got a better look at it. I've got one just like it. I do deer with smoked beef fat. Think it could handle that or should I keep looking for a bigger motor? How does it handle simi-frozen meat?
@@JohnCapps I've got a small #8 LEM grinder. It does the fat pretty easily. Recon I could run the fat through that first then add it to the meat. Might just keep looking for a bigger motor.
I really like that grinder set up and that sausage looked really good! I have an old washing machine motor, this would be a really good way of putting it to use. Thanks for the idea!
For a future adaptation, you can permanently mount the pulley onto the motor with a permanent spindle that the worm gear will engage with. Doing that will mean all you need to do it pull out your worm gear, clean the grinder and worm gear and never have to assemble/tension it again.
what horse power and rpm electric motor r u using. I have a good grinder already but with me and my people we make 300 lbs at a time. i just lucked out and bought 2 grinders like yours for 5 bucks. If i can build 2 more like yours we ca go upwards of 500 pounds in a day.
I don’t know the HP, or RPM of the motor. It came out of an old washing machine. A stronger motor wouldn’t hurt. It has a really hard time with cold beef tallow.
Here is a little quieter and more compact version:th-cam.com/video/asCPLzvwK4Y/w-d-xo.html&lc=UgzkJP_tA3ldhVDzMtZ4AaABAg Main advantage is this puts no bearing stress on the auger
buenas noches john un saludo desde colombia,me gustaria hacerme una maquina de esas,quisiera saber de cuantos hp es el motor y cuantas revoluciones por minuto debe tener el motor.genial que dios te de muchas bendiciones
I haven’t heard of it. I really like this Williams seasoning for pan sausage. For smoked sausage I prefer Reo Spice Company’s Cajun Smoked Sausage Seasoning.
hey John i recently purchased a meat grinder online that is hand cranked. I was wondering if you had any pro tips on how to choose one and as well is there a difference between grinding beef, pork and lamb. Also i tried to grind my own meat but it kept swirling inside the machine would you have any pro tips as well on how to manage it?
Job well done
Nothing better than making your own sausage. Looks delicious.
Good Lord, now that's a patty. It covered the whole slice of bread. That's the way I like it. Great job!
Thanks, a mans got to be full. LOL.
Great video
The right way to mix seasoning in meat .thanks you for doing that way
Bravo! Well done! Congratulations! Hello! Cheers!
Nothing like a sausage mustard biscuit!! Keeps heartburn away too!
TilDeath1776 US it’s good stuff!
Nice build
Best set-up I've seen on TH-cam. Thanks
Thank you.
Even Steven. Well done measuring out the seasoning. Great video John
shlisa shell thank you Shlisa.
shlisa shell щлллщл?ёёжжжжд00
Nice, i didnt know anything about grinding sausage until today, thanks for sharing!
Happy Trails with Nick Good to know. Thanks for watching.
I think your idea to season before going into the grinder is exellent
You make GREAT videos. I enjoyed it very much. Thank you!
Thank you my friend.
David West wow
This is Awesome Man...! I will do mine. Thank you for sharing it Bro...!
Thanks for watching.
Ok that grinder works WAYYY better than my kitchen aid mixer atachment.
Yes sir.
Kyle Colline
When your me grinding, run 6 or 7 pieces of bread through your grinder. Makes clean up a breeze. I have exact same grinder, mounted under a counter top, with pvc pipe down to the throat of the grinder
OMG that looks tasty.
We're did you purchase the motor and meat grinder #32
I trust this is being done in cool weather. Maybe 45 degrees or less. Otherwise, there's the danger of flies laying eggs in the mix. Maybe the spices will kill the maggots. Let's hope.
my brotherinlaw makes sausage, we use deermeat an pork. i know everyone has their own particular ways to do it.He makes his seasoning from scratch an wont tell nobody whats in it. but it comes out tasting great, so thats all that matters. Yours looks great!
Anytime I use deer , I add pork to it. I've never tried to make my own seasoning, maybe I should.
Looks really good John.......killer grinder setup!
Thank you Duane.
I know J would not let you get away without some PIG!! Looked lean small ones not as much fat!
And hard to beat a pepperjack mustard and sausage sammitch! Tasted better knowing where it came from as well!
Job Well Done John!! TFS!
Thank you Aaron.
John i watched your video and it was great and im gona put my input for you. my cuz. and i has made thousands of pounds of sausage. First thing there is no need to second grind the meat . after the mixing of the seasoning then grind then mix by hand again. second grinding makes the sausage like mush which i dont care about. second if you can find a grinding plate with larger holes in it that will give the sausage more of body like hambuger. try it --i think you will like it.
lamar quick g
During the War of the Pacific (1879-1883), many high-ranking officers won valuable insights into the state of the army and became aware that the army required rebuilding. Losses, material destruction, and organizational flaws regarding strategic planning and officer training, were noted by officers like Emilio Sotomayor and Patricio Lynch, who approached President Santa María arguing the need of good schools and technical departments for the military. Other factor that supported the emulation, the deliberate systematic imitation of the military technology, organisation, and doctrine of one by another was the danger of war with Argentina. The emulation was backed by a broad coalition of civil and military leaders. Chile hired a French military training mission in 1858, and the Chilean legation in Berlin was instructed to find a training mission during the War of the Pacific in 1881. But large-scale emulation of the Prussian Army began in 1886 with the appointment of Captain Emil Körner, a graduate of the renowned Kriegsakademie in Berlin. Also appointed were 36 Prussian officers to train officer cadets in the Chilean Military Academy. The training occurred in three phases; the first took place from 1885 to 1891 during the presidency of Domingo Santa María, the second was the post-civil-war phase, and the third was the 1906 reorganization. The emulation was focused in armaments, conscription, officer recruitment and instruction, and general staff organization as well as military doctrine (adopted 1906). It was extended also into military logistics and medical services, promotions, retirement, salary regulation and even uniforms (adopted 1904), marching styles, helmets, parades, and military musi
Moler mais
Looks good and I love your grinder setup
Thank you
Nice video sir. I'm definitely in agreement on the sausage to bread ratio on that sandwich! 😂😂
Thank you.
i bough one of these grinders about 20 years ago still going strong thousands of pounds of meat have gone through it.. every one wants o borrow it around hunting time.. best 40 bucks i ever spent..
Money well spent.
I just ordered one of these grinders, What motor did you use Scott and can you tell me what RPM s the grinder is meant to run?
I use a 1/2 hrp motor i use a 5/8 pulley on the motor.far as rpms i have no idea but it works just fine..
Scottys Back Yard BBQ
Mercato
Usay0
Scottys Back Yard BBQ 1
Great invention. I would make a cover for the wheel, so to prevent little hands from gettin injured. Unless you
have it off for demonstration.
I could imagine going to autozone for a serpentine belt and them asking what kinda car and you telling em it's for a 1959 hand crank meat grinder with dual carbs and flowmaster exhaust
Merci e
Nice do you freeze and ship
no as a matter of fact it's pretty easy just did mine before watching your vid a square sheet of sand paper start with a coarse then with a fine keep rubbing in circular motion til it comes clean even your cutting blade your gonna get a burr then you know your blade is sharp thats it!!
i always season my meat before i grind very old school,, the way i was tawt over 45 years ago by an old german sausage maker..
PERFECTO... MUY BIEN
Gracias
Ty
looks good john, i love mustard on my sausage too. good job.
Thanks for making me hungry lol
I had to watch it again... YUM!!!!!!!
Beautiful Beautiful perfect perfect
My mouth is watering!! Guess I'm gonna have to come down there to taste some! I'm going to start seasoning my meat before I grind!
Come on down.
Camin.soba
Nice John that looks good.
Easy, and delicious.
Nice sandwich 👍
It's good to be full.
bravo, bravo...bon travail
looks good, John! i could almost smell it sizzling in the pan. 👍
It was good. We need smell-o-vision.
excelente idea!!!!
Men , you are martyr with that mashine
Muito bom a frigideira parece com a minha...ja fiz muito disso....
فيديو مفيد فيه اعمال يستحق الثناء
I cut 3 fingers off my left hand due to not being careful using one of these back in 1980s grinding up a deer.... I was 16 years old. They reattached 2 of them at Jewish Hospital in Louisville Ky,
I was mixing in beef tallow and my greasy hand slid down the poker that I was using.
That’s terrible.
Молодец мужик.
Awesome John that looks really good.
That was quite the sandwich wasn't it!?
shlisa shell I can't stop thinking about that sandwich that looked really good.
Oh yeah it was good. Thanks.
I need some machines like that
As a brit who gets baffled every time, spread some butter on the damn bread! :D
It seems to be a weird American thing to not butter your sandwiches, and it's just plain wrong!
Good afternoon, congratulations on the video, I need a favor, the diameter Ø of the grinder stroke and the engine rpm (diameter pulley grinder )
Good 1m Perimetro
very cool John.... not to mention spice knida soaks in, like next day chili... can't beat it , great video
Nice work can you tell me the diameter of the wheel? Grazie😉
looks awesome John.i grind my own meat mostly moose never tried pork.take care
Thanks Wallace.
Any idea how to put a bigger hopper?
Remember this dodge commercials when they asked "does that thing have a hemi?"
Just got that size grinder. What size motor are you turning it with? Looks to have plenty power.
I’m not sure of the size. It was salvaged from a washing machine. It’s almost under powered. It struggles with hard fats such as cold tallow.
@@JohnCapps I got a better look at it. I've got one just like it. I do deer with smoked beef fat. Think it could handle that or should I keep looking for a bigger motor?
How does it handle simi-frozen meat?
@@bandmasterjf cold hard fat needs to be cut into small pieces before grinding. Same with semi frozen meat.
@@JohnCapps I've got a small #8 LEM grinder. It does the fat pretty easily. Recon I could run the fat through that first then add it to the meat. Might just keep looking for a bigger motor.
Love the grinder John it works Awesome
Thank you James. It also comes with a hand crank handle, but the motor really brings it to life.
James
I really like that grinder set up and that sausage looked really good! I have an old washing machine motor, this would be a really good way of putting it to use. Thanks for the idea!
It sure saves you arm. Thanks Chris.
O pão de forma , não está com nada , mais o hamburguer , deu água na boca .
Они нож круглый специально не отмывают, что бы не перепутать какой стороной ставить?
Ну да тож так подумал
Prijatno izgleda ukusno .Izvolte dodjite na rostiljijadu u Leskovac , Serbia. budite moj gost. Hvala,
I add bacon scraps and pieces to my wild hog and deer sausage to balance out the lean to fat ratio
I do like to add bacon to my deer burger. I haven't added any to sausage, but I bet it's good.
Hi John,
I want this machine could you please share the details
For a future adaptation, you can permanently mount the pulley onto the motor with a permanent spindle that the worm gear will engage with. Doing that will mean all you need to do it pull out your worm gear, clean the grinder and worm gear and never have to assemble/tension it again.
Z
What size plate are you using 3/16?
Dude look at you making it ‘big time’ on TH-cam. I leave for a few months and you blow up congrats brother!
disposable762 LOL, all thanks to this one video.
what horse power and rpm electric motor r u using. I have a good grinder already but with me and my people we make 300 lbs at a time. i just lucked out and bought 2 grinders like yours for 5 bucks. If i can build 2 more like yours we ca go upwards of 500 pounds in a day.
I don’t know the HP, or RPM of the motor. It came out of an old washing machine. A stronger motor wouldn’t hurt. It has a really hard time with cold beef tallow.
That key stop on the worm, did you fabricate it yourself?
It came with the keyed slot.
Here is a little quieter and more compact version:th-cam.com/video/asCPLzvwK4Y/w-d-xo.html&lc=UgzkJP_tA3ldhVDzMtZ4AaABAg Main advantage is this puts no bearing stress on the auger
Nice setup you have there.
Хорошая мясорубка, у нас таких не видел.
Thanks for the video.
Андрей Куварзин Popek
и ещо нечего не добавили чисто мяса а здес росии катлети 3проуент мясо нету даже.
No uses grasa de petroleo para el rodamiento !!! eso es perjudicial!!! usa grasa de cerdo para lubricar. Saludos desde Argentina!!
WHAT IS THE DIAMETER OF THE LARGE PULLEY AND SMALL PULLEY?
Do you happen to have the dimensions of the box you built, ive been wanting to make a fish chum grinder for down here in Florida
I don’t remember the dimensions. Had to do a little planning to fit the motor, and accommodate the pulley.
the pulleys are what size
Simplesmente maravilhoso top demais parabéns pela idéia brilhante amigo .
the colder the meat the beter it grinds
I know that now!!! I made pork paste last weekend.
Man I know it's been a while but where did you come across big pulley.
The grinder with pulley used to be available at Northern Tool & Equipment. I haven’t seen them available for several years.
buenas noches john un saludo desde colombia,me gustaria hacerme una maquina de esas,quisiera saber de cuantos hp es el motor y cuantas revoluciones por minuto debe tener el motor.genial que dios te de muchas bendiciones
No estoy seguro de la potencia, o la velocidad. El motor salió si una lavadora de ropa vieja
zuly gaivi
Export to my country sir look delicious
Yes sir!😀👍🏼❤️🇺🇸
Good stuff.
а с чего двигатель ?
Vry good. And pravo
Have you ever tried A.C. Leggs pork sausage seasoning ? To me blend #10 is the best I've found
I haven’t heard of it. I really like this Williams seasoning for pan sausage. For smoked sausage I prefer Reo Spice Company’s Cajun Smoked Sausage Seasoning.
John, here is a link to the A.C. Legg Co. aclegg.com/
Oh my god
Plz tel me how we clean machine after use it. Help me is there any tip
hello friend what kind of engine is it? , very good idea by the way
What size motor did you put on your grinder, and where did you get it at Sr. ?
Thank you
Back to the Basics 101 I’m not sure of the size. It came out of an old washing machine.
should use Crisco oil..
I bet the Crisco does work well
Hey that's Vaseline is getting mixed in with the meat maybe you ought to grease them bearings with lard
Bai is ka barring kaha mila ga muja Chaiya tha
I sure do wish my friend Levi Petrie would have watched this video first.....he still has his thumb but the other four fingers look pretty rough.
Mantap, best.
Where is that grinder made?
hey John i recently purchased a meat grinder online that is hand cranked. I was wondering if you had any pro tips on how to choose one and as well is there a difference between grinding beef, pork and lamb. Also i tried to grind my own meat but it kept swirling inside the machine would you have any pro tips as well on how to manage it?
Ficou bom heim!!!!
838خخ8888
ماشاء الله
Please make an vidéo on your meat grinder 🙏
Thank you