tomato mill accessory for meat grinder?

JRinPA · August 29, 2015

I ordered a new 250 with motor and 4 pc accesory pack today. I really don't see an easy way to deal with an rpm reduction so I'll go with the 60 watt motor and its "all metal gears!" and hope it lasts.

I never really looked into the grinder stuff too much before. Generally I just focus on getting the meat, not processing it. Looking at it now, with the two disks from this krefft in hand and clean it appears there are some markings I never noticed:
#10 4,5
measures .176" holes
which is about a 3/16" and what I use for bulk venison burger

and
#12 1/8 3 L&W Germany Toolsteel - Special 20591
measures at .117" holes, and is a slightly wider diam and thicker plate.
This plate is what I use for bulk venison/pork/game sausage. The smaller grind plate helps mix the spices more thoroughly in my mind, and it cooks fine. We don't stuff it; we just wrap it as 1 lb bulk.

Reading about grinding this afternoon, I never knew you are supposed to pre-grind/grind twice and have never had a problem using the 1/8" fine disk only. Even with the old rivals we have (I remembered the name, Rival not Regale). But we do a good job of removing tendon and silverskin.

Now, though, I am tempted to get an assortment of disks larger than 3/16 and maybe grind some meat specifically for chili. I do think the 3/4" is what I want for grinding panfish and that seems too big for chili. But it seems I may be able to get a variety of disks for shipped price of a couple individual disks.

August 29, 2015	#16
JRinPA Tomatovillian™ Join Date: Jul 2013 Location: SE PA Posts: 972	I ordered a new 250 with motor and 4 pc accesory pack today. I really don't see an easy way to deal with an rpm reduction so I'll go with the 60 watt motor and its "all metal gears!" and hope it lasts. I never really looked into the grinder stuff too much before. Generally I just focus on getting the meat, not processing it. Looking at it now, with the two disks from this krefft in hand and clean it appears there are some markings I never noticed: #10 4,5 measures .176" holes which is about a 3/16" and what I use for bulk venison burger and #12 1/8 3 L&W Germany Toolsteel - Special 20591 measures at .117" holes, and is a slightly wider diam and thicker plate. This plate is what I use for bulk venison/pork/game sausage. The smaller grind plate helps mix the spices more thoroughly in my mind, and it cooks fine. We don't stuff it; we just wrap it as 1 lb bulk. Reading about grinding this afternoon, I never knew you are supposed to pre-grind/grind twice and have never had a problem using the 1/8" fine disk only. Even with the old rivals we have (I remembered the name, Rival not Regale). But we do a good job of removing tendon and silverskin. Now, though, I am tempted to get an assortment of disks larger than 3/16 and maybe grind some meat specifically for chili. I do think the 3/4" is what I want for grinding panfish and that seems too big for chili. But it seems I may be able to get a variety of disks for shipped price of a couple individual disks.