Due to the Toilet Paper shortage I am offering for sale off the sow lot. 3 corn cobs picked clean by the sows. Been pressure tested for durability by my grandkids ( corn cob fights). For $6.99 plus $4.99 shipping. Kit consist of 3 corn cobs 1 red cob and 1 white cob to see if you need another red cob. Directions included. Works in any environment. Not recommended for altitudes above 16,000 feet. All C.O.D. orders will be dumped on you.

if you want to build it yours self I can post everything I bought from a industrial site. a True 1 H.P. motor and a 90 degree gear box to face the grinder. I bought a #32 hand grinder to attach to the gear box. It has bearings ( not plastic bushings ) on the hand crank in. But you remove the crank and attach a love joy coupler. Grinder / to gear box. I built it to the tune of $300. Out put is supposed to be 650 lbs per hour. Like you I do 15-25 lb batches. 3-4 minutes to grind it all.

Johnathon
If you are looking for a spring / summer item to BBQ. A fellow I worked with told me his uncle did the following when he was a kid. Well we tried it and it is great.

1. Buy a full sized baloney from deli or make your own.
2. Need a rotisserie for the grill
3. peel the wrapper from the baloney and cut spiral cuts around the baloney this will allow for fat to drip out.
4. run the spit rod through the middle of the baloney.
5. set grill to lowest temp to maintain 170- 200 degrees. You may have to open grill lid to maintain low temp.
   cook time 1.5-2 hours basting with your favorite BBQ Sause. It will get a thick saucy texture. A caramelly browned color also. remove and let stand 5-10 min rest then slice 3/8 to 1/2 thick serve on bun garnished as you wish or eat it as a baloney steak. Both ways are great.

skibumben I am a promoter of ground brisket. I trim about 2 lbs of the fat cap off. The flavor is excellent. There is a big vein of hard fat inside the brisket. Do use all of this fat. I have 1/3 lb patty make and this makes a man sized burger. Our local grocer Kroger had Brisket for $2.99 lb. a 16 lb brisket usually yields 30-34 patties. if you want to dress the flavor more yet try 2 TBSP of chopped up bone marrow per 2 lbs of ground brisket.

I have been grinding Brisket for years. I grind a full brisket with the flat with the round attached. I usually trim off about 2 - 2 1/2 lbs. of fat the softer slimly fat.( this tends to wrap on the grinder blade). I do use the hard fat. This will make a juicy burger. I have recently started doing a double grind with satisfying results. If you can buy it on sale $1.99 to $2.99 it is a very reasonable cut of meat. I use a WESTON RAPID PATTY MAKER ATTACHMENT that makes a 1/3 lb. burger. Man sized !!! a 16 lb. brisket will yield you roughly 32-34 1/3 pound burgers. Tip cube your meat to about 2 inch chunks to stop the stringing tissue from wrapping the grinder blade.

No one mentioned loose lug nuts. I would check immediately for this condition.

Chef
I run across these blends from Andrew Zimmerman a cable tv host.
If you want to make 5 pounds of ground beef, you’ll need roughly

2.7 pounds chuck,
1.3 pounds clod, .
.7 pounds brisket and
.3 pounds short rib.

equals 5 lb meat to grind

8.1 chuck
3.9 clod
2.1 brisket
.9 short rib

equals 15 lb meat to grind double grind

The Clod is actually called shoulder Clod. I have one ordered from a butcher shop.

Parksider
I usually try to a full brisket 16-20lb. brisket I usually trim off about 2 lbs. of the fat cap off the point. I had a heaping cereal bowl and then weighed it to know how much I trimmed. The point is well marbled . when you split open the brisket it still has a great fat to meat ratio. I only grind once as my Pattie maker fits on the discharge of the grinder. I usually yield 50-53 I/3 pound patties. When you look at the price of brisket this is premium burger. After you have brisket burger you ask why would you smoke a brisket. Although both flavors are excellent.

Update on bone marrow mixed with burger. I did a small 2 lb. burger grind to test the taste . I used 3 bones about 3 diameter x 2 inches thick. I used a thin boning knife cut around the inside the bone and the marrow pushed right out… I weighed the marrow and I had 4.6 ounces. That equaled a heaping hand full. It at this stage was about like course lumpy cheese. I then chopped on a cutting board and mixed into my 2lb. of ground chuck that I just ground. It adds a amazing juicy to the hamburger. A kind of buttery / mild nutty flavor. I will defiantly will do again. so the ratio would be 2 to 2.3 ounces per lb. of ground burger.

This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.

Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.

Has anyone attempted to make this yet ?

Ok here is a scenario I had happen to my son. He had a continual knocking on a RH turn. I replaced front wheel bearings had the same knock. It ended up being a busted belt in the tire. To check move front tires to the rear and the rear to the front.

No one mentioned loose lug nuts. I would check immediately for this condition.

Happybuy Electric Sausage Filler 10L Sausage Maker Sausage Stuffer 22LB Stainless Steel Electric Sausage Filler with 4 Sausage Stuffer Tubes
amazon I stuff all my sausage by my self with this unit. Variable speed for stuffing. foot pedal to stuff both hands are free. With a Pattie maker attached it is amazing you will not believe how fast you can do 50 patties

https://www.[link removed]/Happybuy-Electric-Sausage-Stuffer-Stainless/dp/B07D6NCX4W/ref=sr_1_1_sspa?crid=BXD2PPWD01EB&dchild=1&keywords=electric+sausage+stuffer+with+foot+pedal&qid=1602629936&sprefix=electric+sausage+stuffer%2Caps%2C237&sr=8-1-spons&psc=1&smid=A2PUPCXWYUD751&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFHRFdXMkU4MVdDVzEmZW5jcnlwdGVkSWQ9QTA1NDk2NjgySDgxWUtYMlk4QUs4JmVuY3J5cHRlZEFkSWQ9QTA0NDE0MTEySk80ODVFMzVURTM5JndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

10 liter = 22.0462 lbs.

What is your preferred knife for removing silver skin ?

What is your preferred knife for removing silver skin ?

Chinese for hand held stuffer

Skip
Like most of the readers I usually make patties out of the bottom of stuffer left over. But I run across this today when searching for a casing p***k. Walmart sells a small affordable sausage hand held stuffer. $12.98 and comes with horns. Here is what it is called . Manual Stuffed Sausage Meat Machine Hand Operated Food Maker Funnel Nozzle Sausage Stuffer this might solve your problem

Do you use a 1/8 inch grinder plate to get the meat ground fine enogh to make hot dogs?