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The Basics, Starting Out
Good Meat Grinder
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<blockquote data-quote="Buffalobob" data-source="post: 127675" data-attributes="member: 8"><p>Thanks Jim and Mark</p><p></p><p>I went and got an electric LEM from Bass Pro. It was on sale. Both of you were right. I would have thrown a manual one in the recyle bin. Even with the electric one it takes a long time to grind 15# of meat into Italian Sausage.</p><p></p><p>Good advice on cleaning the head frequently. If you hadn't said something I would not have known what was happening. Even then, it was like Paris Hilton in "the Simple Life" if you saw that episode. There was blood and meat splatters from one end of the kitchen to the other. One third of the time was preparing the meat, one third grinding and mixing and one third cleaning the kitchen. </p><p></p><p>Somewhere along the road of life I had forgotten what the sausage caseing comes from /ubbthreads/images/graemlins/confused.gif</p></blockquote><p></p>
[QUOTE="Buffalobob, post: 127675, member: 8"] Thanks Jim and Mark I went and got an electric LEM from Bass Pro. It was on sale. Both of you were right. I would have thrown a manual one in the recyle bin. Even with the electric one it takes a long time to grind 15# of meat into Italian Sausage. Good advice on cleaning the head frequently. If you hadn't said something I would not have known what was happening. Even then, it was like Paris Hilton in "the Simple Life" if you saw that episode. There was blood and meat splatters from one end of the kitchen to the other. One third of the time was preparing the meat, one third grinding and mixing and one third cleaning the kitchen. Somewhere along the road of life I had forgotten what the sausage caseing comes from [img]/ubbthreads/images/graemlins/confused.gif[/img] [/QUOTE]
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