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!
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 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!
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..
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
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 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!
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.
@@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 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.
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
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.
I purchased one last year from Northern Tool & Equipment and put it to a test yesterday with the plan if works fine I'll add a motor to it just like you did here. It was a big disappointment. It is an extremely poor quality cast. The worm is not close enough to the walls and the meat gets caught in between. As you crank it, the meat mostly spins around instead of being pushed ahead. The worm has a very bad shape, like the cast was done by a kid. It does not have a nice continuous slope (angle) to it. The angle changes from 0 degree to a max at every half turn. The thread on the locking ring is about 1/16 larger and it is extremely lose. I had to fill up the thread with a layer of parchment paper to keep the thread engaged. I used other #32 grinders before (other brand) but this is not even close to those. I know if I install a motor on this it will push the meat though it with brute force without me sweating but it is not right. I could grind the 5kg meat faster with a #5. This is not a fine machine at all. I bought it mainly for the sausage filler attachment but this will be a pain to fill sausages. It will just spin the meat in a place and worm it up. Or I was the only unlucky one? I would send it back but it is too late plus the shipment costs more than the grinder. I hope you had more luck with it than myself. Another comment about the ball bearing. I would argue that is good only to collect germs. A flat bearing would do a better job and easier to clean. I would replace that if the rest would be ok.
That stinks the threads are loose. Even if you motorized it, you may not be able to get the plate tight enough to grind well. Without the motor, mine is just about useless. The worm is terrible as well. Hand cranking it results in meat paste filling the hopper. As for the bearing I I’m not worried about “collecting germs” The grinder is usually used for an hour, or less, and cleaned. I do agree a flat bearing would be much easier to clean. After the aggravation of owning several of the cheap Chinese made grinders, I spent $300 plus on an American made Chop Rite Two #32. The quality is much better, but not what I expected for the cost. It does ok hand cranking, but boy it’s a workout. I bought a pulley for it, but the pulley is a crap aluminum casting that doesn’t fit properly. It will also require a stronger motor. Until I have the Chop Rite motorized, the northern tool grinder is still my main stay. I’m sorry to hear your struggles (believe me, I understand). I wish you the best.
I purchased on Craigslist a week later an original Alexanderwerk #32 with all the accessories. In addition it has a home made assembly with motor, belt and all that. I'll receive it in two weeks from now. It is obviously used but in reasonably good shape, not rusted. I am not sure if I should try to paint the outside red with some good quality paint as I saw in a restoration video or I should just leave it as is. I'll share a picture once I'll manage to polish it up a bit. Even if I will not use it a lot I am happy to own such a vintage piece. Now I am looking to find a nice compact gearbox instead of pulley and belt. It would be much more compact. I recall my father did transformed the gearbox of a dismantled small motorcycle to achieve exactly that, a compact speed reducer. Obviously I want to achieve this for pennies. Otherwise it is easier to buy a ready made new industrial grinder (that i do not need).
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!
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
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.
I would put much less tension on that belt. You have a ball thrust bearing and thats great. But all the wear is on the plain metal to metal contact. Oil it too, there is a hole there. Why grind twice? Save yourself the trouble unless you are making hot dogs. 2.7M views? WTF!
Without enough tension, the belt will slip on the motor pulley. More oil on the shaft would be a good thing. I prefer the texture of twice ground, and it ensures a more even mix of lean, fat, and seasoning. 2.7M views? I don’t know; but why be an ass about it?
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?
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
Nothing better than making your own sausage. Looks delicious.
Job well done
Even Steven. Well done measuring out the seasoning. Great video John
shlisa shell thank you Shlisa.
shlisa shell щлллщл?ёёжжжжд00
The right way to mix seasoning in meat .thanks you for doing that way
Best set-up I've seen on TH-cam. Thanks
Thank you.
Nothing like a sausage mustard biscuit!! Keeps heartburn away too!
TilDeath1776 US it’s good stuff!
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.
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.
Nice build
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
Great video
Looks really good John.......killer grinder setup!
Thank you Duane.
Bravo! Well done! Congratulations! Hello! Cheers!
I think your idea to season before going into the grinder is exellent
Nice, i didnt know anything about grinding sausage until today, thanks for sharing!
Happy Trails with Nick Good to know. Thanks for watching.
Looks good and I love your grinder setup
Thank you
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.
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.
Any idea how to put a bigger hopper?
We're did you purchase the motor and meat grinder #32
Nice do you freeze and ship
Bai is ka barring kaha mila ga muja Chaiya tha
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
Ok that grinder works WAYYY better than my kitchen aid mixer atachment.
Yes sir.
Kyle Colline
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
Hi John,
I want this machine could you please share the details
OMG that looks tasty.
the pulleys are what size
looks good john, i love mustard on my sausage too. good job.
Jaki silnik moc obroty średnica koła?
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
Nice John that looks good.
Easy, and delicious.
Ty
Nice work can you tell me the diameter of the wheel? Grazie😉
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.
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.
Nice video sir. I'm definitely in agreement on the sausage to bread ratio on that sandwich! 😂😂
Thank you.
very cool John.... not to mention spice knida soaks in, like next day chili... can't beat it , great video
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.
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 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.
а с чего двигатель ?
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.
I had to watch it again... YUM!!!!!!!
What size plate are you using 3/16?
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.
WHAT IS THE DIAMETER OF THE LARGE PULLEY AND SMALL PULLEY?
Plz tel me how we clean machine after use it. Help me is there any tip
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/
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
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
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.
looks good, John! i could almost smell it sizzling in the pan. 👍
It was good. We need smell-o-vision.
I have the same grinder but I want to buy that big pulley. Can you please tell me where can I get it....Tanks.
The pulley came with the grinder. I’m not sure where to find a pulley. I can’t even find this grinder/pulley in stock anymore.
Tank you very much. Yes I can't find the grinder with the pulley either....
Они нож круглый специально не отмывают, что бы не перепутать какой стороной ставить?
Ну да тож так подумал
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 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
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.
wondering why you do not case them ? thats all we see up here... what is the difference ?
TheCanadianBubba It's just a matter of preference. For breakfast sausage I like to make patties.
What size is the motor ?
I do not know the size. It came out of an old washing machine
Beautiful Beautiful perfect perfect
I purchased one last year from Northern Tool & Equipment and put it to a test yesterday with the plan if works fine I'll add a motor to it just like you did here. It was a big disappointment. It is an extremely poor quality cast. The worm is not close enough to the walls and the meat gets caught in between. As you crank it, the meat mostly spins around instead of being pushed ahead. The worm has a very bad shape, like the cast was done by a kid. It does not have a nice continuous slope (angle) to it. The angle changes from 0 degree to a max at every half turn. The thread on the locking ring is about 1/16 larger and it is extremely lose. I had to fill up the thread with a layer of parchment paper to keep the thread engaged. I used other #32 grinders before (other brand) but this is not even close to those. I know if I install a motor on this it will push the meat though it with brute force without me sweating but it is not right. I could grind the 5kg meat faster with a #5. This is not a fine machine at all. I bought it mainly for the sausage filler attachment but this will be a pain to fill sausages. It will just spin the meat in a place and worm it up. Or I was the only unlucky one? I would send it back but it is too late plus the shipment costs more than the grinder. I hope you had more luck with it than myself. Another comment about the ball bearing. I would argue that is good only to collect germs. A flat bearing would do a better job and easier to clean. I would replace that if the rest would be ok.
That stinks the threads are loose. Even if you motorized it, you may not be able to get the plate tight enough to grind well. Without the motor, mine is just about useless. The worm is terrible as well. Hand cranking it results in meat paste filling the hopper.
As for the bearing I I’m not worried about “collecting germs” The grinder is usually used for an hour, or less, and cleaned. I do agree a flat bearing would be much easier to clean.
After the aggravation of owning several of the cheap Chinese made grinders, I spent $300 plus on an American made Chop Rite Two #32. The quality is much better, but not what I expected for the cost. It does ok hand cranking, but boy it’s a workout. I bought a pulley for it, but the pulley is a crap aluminum casting that doesn’t fit properly. It will also require a stronger motor. Until I have the Chop Rite motorized, the northern tool grinder is still my main stay.
I’m sorry to hear your struggles (believe me, I understand). I wish you the best.
I purchased on Craigslist a week later an original Alexanderwerk #32 with all the accessories. In addition it has a home made assembly with motor, belt and all that. I'll receive it in two weeks from now. It is obviously used but in reasonably good shape, not rusted. I am not sure if I should try to paint the outside red with some good quality paint as I saw in a restoration video or I should just leave it as is. I'll share a picture once I'll manage to polish it up a bit. Even if I will not use it a lot I am happy to own such a vintage piece. Now I am looking to find a nice compact gearbox instead of pulley and belt. It would be much more compact. I recall my father did transformed the gearbox of a dismantled small motorcycle to achieve exactly that, a compact speed reducer. Obviously I want to achieve this for pennies. Otherwise it is easier to buy a ready made new industrial grinder (that i do not need).
how money price
Where is that grinder made?
Nice sandwich 👍
It's good to be full.
motor w ?
excelente idea!!!!
whats the USRDA on mineral oil ?
www.walmart.com/ip/Equate-Mineral-Oil-Intestinal-Lubricant-16-Oz/44807472
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!
Could this grinder grind fresh corn to a mushy consistency? Does anyone know?
I would think so.
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.
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
No worries about temp of meat ?
Muito bom a frigideira parece com a minha...ja fiz muito disso....
looks awesome John.i grind my own meat mostly moose never tried pork.take care
Thanks Wallace.
I would put much less tension on that belt. You have a ball thrust bearing and thats great. But all the wear is on the plain metal to metal contact. Oil it too, there is a hole there. Why grind twice? Save yourself the trouble unless you are making hot dogs. 2.7M views? WTF!
Without enough tension, the belt will slip on the motor pulley. More oil on the shaft would be a good thing. I prefer the texture of twice ground, and it ensures a more even mix of lean, fat, and seasoning. 2.7M views? I don’t know; but why be an ass about it?
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.
bravo, bravo...bon travail
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?
Thanks for making me hungry lol
What rpm are you spinning that grinder at? 1/4 HP? Thanks
What machine be use ?
I need some machines like that
Men , you are martyr with that mashine
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
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.
ma è un motore di lavatrice?
Thank you
Oh my god
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
فيديو مفيد فيه اعمال يستحق الثناء
Молодец мужик.
Que medida de polea es la del molino?
No uses grasa de petroleo para el rodamiento !!! eso es perjudicial!!! usa grasa de cerdo para lubricar. Saludos desde Argentina!!
Simplesmente maravilhoso top demais parabéns pela idéia brilhante amigo .
hello friend what kind of engine is it? , very good idea by the way
should use Crisco oil..
I bet the Crisco does work well