Unboxing & Testing the MEAT 1HP Dual Grind Grinder | Is This Meat Grinder a Game-Changer?

[@k1llerdir]

I have that grind and I have bad luck grinding the meat coarse for stuffing sausage except for when I leave inside die out. It is a great grinder for hamburger and ground uncased pork sausage. It comes with everything you need to grind meat. I was able to grind 150lbs of meat in 30 min. It is a beast.

[@TheBarbecueLab]

I believe that it would do 150lbs in 30 minutes. I need to get better at getting the meat down the chute and not fighting the guard on top the whole time. When you use the coarse die on the outside, it still wasn’t coarse enough for stuffing sausage? What would you change about it?

[@k1llerdir]

I think they can make new die for the this grinder with the same size whole as the number 32 die on the 1.5 hp grinder.@TheBarbecueLab

[@naturalonenaturalone8996]

drill the guard out. only 2 small rivets.@@TheBarbecueLab

[@skelatons63]

Victorville,CA Costco $3.99 for choice Brisket 8 Nov 23. $4.49 for Prime. I got 20lb Prime.

[@naturalonenaturalone8996]

If uir buyin the grinder be aware of price differences;Retail $635,w/foot pedal.ON SALE $350,w/foot pedal.Customer service is mostly a recording.Good Luck!

[@private7384]

I read it comes with a stuffing horn, did you try it? Looking for reviews before I buy it…

[@naturalonenaturalone8996]

sucks

[@danieldaly8442]

How do you think it would do with bones???

[@TheBarbecueLab]

I have to admit, I’ve never thought of grinding bones in a meat grinder. Is that a thing?

[@Junp]

@@TheBarbecueLab I think some people look for grinders that can handle softer bones (like chicken) to grind up for dogs/cats for a raw diet.

[@skelatons63]

@@JunpI did it last week, no problem with chicken bones. Yes, it was for my dogs!😂

[@goodolddave]

@@Junp And Turkey, Rabbits etc... Not just for raw... some meat can be lightly cooked/roasted/sousvide AFTER grinding...

[@kurt7264]

No negatives?

[@TheBarbecueLab]

This was just me unboxing it tonight and grinding a brisket for another video that we’re shooting this week. I’ll do a full review on it in weeks to come, but I just thought a first look might be in order.

[@DrChili44]

No Snowflakes in the air??

[@TheBarbecueLab]

There were, but they didn’t show up that well on camera. I’ll post the best we got on social tomorrow though. It was freezing out there!

[@brandon910]

You didn’t show putting the gasket on the auger. I followed your video and got metal shavings in 60lbs of meat. You should remake this video or take it down immediately so nobody else follows your inability to follow directions

[@ia6980]

What gasket is that ? Can you explain?

[@Clayton7tree]

There is no "gasket". The proper setup would be a thrust washer on the auger, then the auger goes in the housing. After that (in this case), the plate goes on, then the knife goes on, followed by the final plate. Rule of thumb for grinding is you can only reduct 50% of size per plate. So, 10mm particle size, reduced to 5mm particle size. Regardless, tighten everything down as tight as it will go. This tightens and "sandwiches" the knives and plates together. LOOSEN the housing nut, and spin back on only snug. It does NOT have to be tight. Also, as a tip, use crisco on the knives and plates so that way on initial startup, it's not metal on metal before the product gets there. After that, the meat is used as lubricant for the knife and plate. Don't blame another person for your lack of research.