Review on 🥩 Tinned Meat Grinder and Sausage Stuffer: Weston #8 Manual - The Perfect Tool for Homemade Delights! by Audrey West

That's it. This is a manual meat grinder and sausage stuffer, so don't expect it to do all the work for you. For the price I really have nothing to complain about. I bought an open box and saved some money. I had no problems with my purchase even though it was an open store and the sausage stuffer set was never opened. In fact, I don't think the device was ever used at all, but the packaging was a little damaged, so Revain is discounting it as used, even though it's actually a new device. If you don't mind a handmade meat grinder. Then this meat grinder will do the job. I don't think you'll ever get 3 pounds a minute unless you have two people feed and grind it. You must pull the blade hard enough to cut and pass the meat through the die. If you do, the grinder will do what you want, but it's still a manual grinder and it takes some effort. get sucker. They're rock solid if you use them on a really smooth surface, but they won't stick to a plastic folding table that's not very smooth. I ended up attaching mine to a large aluminum bread pan and it worked really well because the meat had a nice surface to land on. I used a C-clip to hold the bread pan in place, but it moved a little. I'll finish the surface for my sander before moving on to larger projects. Pros - Good price and high performance. Well done. It does the job. It comes with a sausage stuffing set. Cons: If you're using sausage fillers, you really need another person to help, as your already double-ground ground beef has to be pushed to drop it down the chute. and sausage casings. You have to press down on the meat when adjusting the handle, otherwise the meat will just stay in the chute. You have to hold the casing with one hand while turning the crank, and that's all you have to do to push the meat into the auger to get the force needed to fill your sausages nicely. When stuffing yourself, ultimately push down on the meat by twisting the handle until the casing begins to slide off the tube, then quickly slide the casing back onto the tube and hold it there by pressing the last ounce pressed or press as hard into the case. It does or is a slow, tedious process. If a third hand were carrying sausage casings, it wouldn't be difficult for a sausage stuffer, but God didn't give us three hands! Also, it would be nice if there was something in this device that fits in the chute to help put the meat in the snail instead of just using your fingers. The snail happily ignores the meat unless it is partially frozen, as well as in chunks. The coffee grinder, while suitable for travelers on a budget, will tire you out. It took me several (4-5) hours to make 15 pound smoked sausage cuts using one part venison and one part pork and some chilled lard. I only filled about 10 pounds of my seasoned meat because my casings were inadequate and didn't contain the amount of meat they advertised, otherwise I probably would have filled for another 30-45 minutes. I spent a little time learning how to press the blade properly in the beginning, but it took time to stuff the sausage. Tip: A local butcher told me that the meat grinds better when it's still a little frozen. . While this makes sense and makes the meat easier to shred, it's also smart to chop it up frozen, especially if you're making something like minced sausage. Most of us don't have the luxury of processing meat in a refrigerated room at home, so starting with partially frozen meat won't bring it up to room temperature. Especially when using a manual meat grinder, you should grind the meat while it is partially or almost frozen.