by Heffay on Wed Nov 17, 2010 10:01 am
I have the #12 Commercial grinder from Cabelas (rated for about 10# per minute). The tray will easily hold over 5# of meat at a time, and since you'll want to partially freeze it first prior to grinding, it seems about right. Your typical half-sheet pan will hold that much meat, so you load up a tray, freeze for 15-20 min, grind. If you have multiple trays, you can keep a pretty good rotation going. At some point you're limiting factor will be mixing or stuffing anyway, depending on what kind of labor you have available.
Again, the best place to find them is in the Bargain cave, since you'll be able to pick one up for a fraction of the price of a new one. Of course, if there aren't any on the shelves, you're out of luck, but it's definitely worth the visit. Plus, you'll end up at Cabelas, and I fail to see one negative part of that whole concept.
Other things you're going to want:
Stuffing machine. At least 5# stuffer. LEM makes a good one, but 5# seems a bit small these days.
Mixer. With the Commercial grinders, you can get a mixer that attaches to the grinder so you don't have to turn a crank. Physical labor is for suckers.
Food Saver. Essential.
Bradley Smoker. Not required, but it does open up a lot of options. If you have a full-on smoke house, that's even better. If you don't, build one.
To the two forum members who have used lines from my posts as their signatures, can't you quote Jesse Ventura or some other great Minnesotan instead of stealing mine? - LePetomane