- Messages
- 3,826
- Reactions
- 9,270
We had one that attached to our old mixer that worked OK..
but I preferred the hand grinder that use to be my grand parents. I've pulled the handle of the old style bench mount for over sixty years, it still works just fine. They need a solid counter to mount on that todays modern counters don't have which may be a problem, I do our grinding on a solid work bench, most the time before I clean up from butchering. The device has no seals but most meats grind without much mess though if your making pault or other ground food with liver, needs a drip tray under the handle on the floor too as it will drip blood out the back end by the handle. I use the wood masher from our sieve to shove the food down instead of my fingers but you can whittle something out from a 1 1/2" closest dowel or the like. I've ground potatoes, onions, squash and other vegetables too making relish, pault, soup and other things with them. Besides hamburger, we've made tons of sausage from beef, deer, elk, rabbit, and chicken. These grinders are cast iron rugged, no electricity, no plastic to break, one giant nut in the front and a large thumb screw on the handle and all comes apart, easy to clean, unbreakable and last for centuries if reasonable care is taken not to let it rust, even then, it usually can be fixed with a little vinegar and steel wool..
Mine looks close to this
Some of the modern ones shown here look interesting, Personally, if you aren't making a bunch in one sitting, I'd stick with the manual ones you can pass on to your kids.
but I preferred the hand grinder that use to be my grand parents. I've pulled the handle of the old style bench mount for over sixty years, it still works just fine. They need a solid counter to mount on that todays modern counters don't have which may be a problem, I do our grinding on a solid work bench, most the time before I clean up from butchering. The device has no seals but most meats grind without much mess though if your making pault or other ground food with liver, needs a drip tray under the handle on the floor too as it will drip blood out the back end by the handle. I use the wood masher from our sieve to shove the food down instead of my fingers but you can whittle something out from a 1 1/2" closest dowel or the like. I've ground potatoes, onions, squash and other vegetables too making relish, pault, soup and other things with them. Besides hamburger, we've made tons of sausage from beef, deer, elk, rabbit, and chicken. These grinders are cast iron rugged, no electricity, no plastic to break, one giant nut in the front and a large thumb screw on the handle and all comes apart, easy to clean, unbreakable and last for centuries if reasonable care is taken not to let it rust, even then, it usually can be fixed with a little vinegar and steel wool..
Mine looks close to this
Some of the modern ones shown here look interesting, Personally, if you aren't making a bunch in one sitting, I'd stick with the manual ones you can pass on to your kids.
