Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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#16 |
Tomatovillian™
Join Date: Jul 2013
Location: SE PA
Posts: 971
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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. |
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#17 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I have never bought anything from these guys I get my stuff from the sausage maker.
But they have a chart I look at every now and then. https://www.google.com/url?sa=t&rct=...EWLZyvPLw78-Nw As for the grinder size for chili 3/8 is good some plates are marked in MM and some fractions. If I were you I would get the assortment. The huge holes I use to make large chunks of fat and meat I mix in with super fine ground meat for stuff like mortadella. Sadly the 3/8 plate I got in the assortment is the one that was too big by about 0.010. Worth |
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#18 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Thanks to this tread I went out and removed about ten thousand off the grinding plate that was to big.
I had to chuck it up in a drill press at high speed and then use a big Milwaukee sander on it. The thing now fits. ![]() The lettering is completely gone. Worth IMG_20150829_17561.jpg |
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