Hello Cajun dude n Calypso

vege57 wrote:

HawkTheSlayer wrote:

Matt Dillon wrote:

HawkTheSlayer wrote:

Matt Dillon wrote:Here I be!

Let's eat some pork butts n go shootin' er summin.  

Give a man a break!

I've been busy. Pork butts went on sale for 97 cents/pound last week . I had to make almost a hundred pounds fresh sausage and smoke about 30 pounds.

Goddam food critics.

Lolol.

Welcome there, Matt dillon!  

Ya gotta move when it's like that. I know how it is. I bet you have an electric grinder I'm jealous of.

Shiet; I'm still working with the 1910 model crank grinder that's just like my friend's Thai mom had when she'd grind our rabbit meat with bacon  
and sausage
and make rabbit burgers. Breaded and fried in bacon grease. Ground and mixed with sausage and bacon. According to her, your body won't absorb the good from rabbit meat without fat added.

Lol. Toledo Brand. 1/2 HP.  

Goog lookin mincer , mines a little larger than that

HawkTheSlayer wrote:

vege57 wrote:

HawkTheSlayer wrote:

Matt Dillon wrote:

HawkTheSlayer wrote:
Give a man a break!

I've been busy. Pork butts went on sale for 97 cents/pound last week . I had to make almost a hundred pounds fresh sausage and smoke about 30 pounds.

Goddam food critics.

Lolol.

Welcome there, Matt dillon!  

Ya gotta move when it's like that. I know how it is. I bet you have an electric grinder I'm jealous of.

Shiet; I'm still working with the 1910 model crank grinder that's just like my friend's Thai mom had when she'd grind our rabbit meat with bacon  
and sausage
and make rabbit burgers. Breaded and fried in bacon grease. Ground and mixed with sausage and bacon. According to her, your body won't absorb the good from rabbit meat without fat added.

Lol. Toledo Brand. 1/2 HP.  

Goog lookin mincer , mines a little larger than that

Oh Lord, here we go with the insecurities,  " mine's bigger than yours"!

HawkTheSlayer wrote:

Matt Dillon wrote:

HawkTheSlayer wrote:

Matt Dillon wrote:Here I be!

Let's eat some pork butts n go shootin' er summin.  

Give a man a break!

I've been busy. Pork butts went on sale for 97 cents/pound last week . I had to make almost a hundred pounds fresh sausage and smoke about 30 pounds.

Goddam food critics.

Lolol.

Welcome there, Matt dillon!  

Ya gotta move when it's like that. I know how it is. I bet you have an electric grinder I'm jealous of.

Shiet; I'm still working with the 1910 model crank grinder that's just like my friend's Thai mom had when she'd grind our rabbit meat with bacon  
and sausage
and make rabbit burgers. Breaded and fried in bacon grease. Ground and mixed with sausage and bacon. According to her, your body won't absorb the good from rabbit meat without fat added.

No use to get jealous!
You see all those grinders at cabelas, gander mountain, bass pro shops, that claim to be 1/4 or 1/2 HP are complete crap!
The grinder heads/plates stop up almost immediately with the smallest amount of sinew. And then the meat wont flow through and just keeps backing up the auger and feed hole..

Never buy that crap !

Go to a food service supplier and buy you a name brand grinder like Toledo or Hobart.

Or just stick with the hand  crank! It's far superior than those little pretend grinders that can only grind vegetables.  

I have my grandmothers hand crank too. It's awesome! With stuffing tube and all!  Back when they cleaned guts(casings)  themselves to make sausage.  

Only thing is , it doesnt have a holding pan for a few pounds of meat. Not sure if it did or not, but I think not.
It has a C-clamp counter screw to hold it secure.

Most of the time they just ground stuff without casing. Feed a hopper full at a time I guess.

It would take 2 people to get the grind on! Lololol .

One cranking , and one feeding the meat in the hole.

vege57 wrote:

HawkTheSlayer wrote:

vege57 wrote:

HawkTheSlayer wrote:

Matt Dillon wrote:

HawkTheSlayer wrote:
Give a man a break!

I've been busy. Pork butts went on sale for 97 cents/pound last week . I had to make almost a hundred pounds fresh sausage and smoke about 30 pounds.

Goddam food critics.

Lolol.

Welcome there, Matt dillon!  

Ya gotta move when it's like that. I know how it is. I bet you have an electric grinder I'm jealous of.

Shiet; I'm still working with the 1910 model crank grinder that's just like my friend's Thai mom had when she'd grind our rabbit meat with bacon  
and sausage
and make rabbit burgers. Breaded and fried in bacon grease. Ground and mixed with sausage and bacon. According to her, your body won't absorb the good from rabbit meat without fat added.

Lol. Toledo Brand. 1/2 HP.  

Goog lookin mincer , mines a little larger than that

Oh Lord, here we go with the insecurities,  " mine's bigger than yours"!

lol, I bought it on line from a pic, when it turned up in a rather large box and weighed 20kgs I realized I had misjudged it size

HawkTheSlayer wrote:

HawkTheSlayer wrote:

Matt Dillon wrote:

HawkTheSlayer wrote:

Matt Dillon wrote:Here I be!

Let's eat some pork butts n go shootin' er summin.  

Give a man a break!

I've been busy. Pork butts went on sale for 97 cents/pound last week . I had to make almost a hundred pounds fresh sausage and smoke about 30 pounds.

Goddam food critics.

Lolol.

Welcome there, Matt dillon!  

Ya gotta move when it's like that. I know how it is. I bet you have an electric grinder I'm jealous of.

Shiet; I'm still working with the 1910 model crank grinder that's just like my friend's Thai mom had when she'd grind our rabbit meat with bacon  
and sausage
and make rabbit burgers. Breaded and fried in bacon grease. Ground and mixed with sausage and bacon. According to her, your body won't absorb the good from rabbit meat without fat added.

No use to get jealous!
You see all those grinders at cabelas, gander mountain, bass pro shops, that claim to be 1/4 or 1/2 HP are complete crap!
The grinder heads/plates stop up almost immediately with the smallest amount of sinew. And then the meat wont flow through and just keeps backing up the auger and feed hole..

Never buy that crap !

Go to a food service supplier and buy you a name brand grinder like Toledo or Hobart.

Or just stick with the hand  crank! It's far superior than those little pretend grinders that can only grind vegetables.  

I have my grandmothers hand crank too. It's awesome! With stuffing tube and all!  Back when they cleaned guts(casings)  themselves to make sausage.  

Only thing is , it doesnt have a holding pan for a few pounds of meat. Not sure if it did or not, but I think not.
It has a C-clamp counter screw to hold it secure.

Most of the time they just ground stuff without casing. Feed a hopper full at a time I guess.

It would take 2 people to get the grind on! Lololol .

One cranking , and one feeding the meat in the hole.

Edit: Lord you bait Vege and he don't bite.

HawkTheSlayer wrote:

vege57 wrote:

HawkTheSlayer wrote:

vege57 wrote:

HawkTheSlayer wrote:

Lol. Toledo Brand. 1/2 HP.  

Goog lookin mincer , mines a little larger than that

Oh Lord, here we go with the insecurities,  " mine's bigger than yours"!

lol, I bought it on line from a pic, when it turned up in a rather large box and weighed 20kgs I realized I had misjudged it size

That's about standard weight for something with a decent motor.

Can you give some specs on it..

My family was in the grocery business from 1931 to 2004. 73 years!

In the beginning, they prolly ground a lot of beef by hand for sale right here on the farm.
The home butcher got all the all the organ meat as payment to feed his family. Today, that's the most expensive meat out there. A delicacy.
Everything was home killed, hang in a tree, put on  a horse drawn wagon and driven to the store.  

Everything was aged and preserved. There was no refrigeration until electricity became available after WWII!
No one ever got sick.
Then , all the army meat coolers were sold off for cheap to the public.

I have pics of bologna, salami( both hard and cooked[cotto]) , mortadellas, all hanging from the ceiling on strings aging in the store.

vege57 wrote:

HawkTheSlayer wrote:

vege57 wrote:

HawkTheSlayer wrote:

vege57 wrote:

HawkTheSlayer wrote:

Lol. Toledo Brand. 1/2 HP.  

Goog lookin mincer , mines a little larger than that

Oh Lord, here we go with the insecurities,  " mine's bigger than yours"!

lol, I bought it on line from a pic, when it turned up in a rather large box and weighed 20kgs I realized I had misjudged it size

That's about standard weight for something with a decent motor.

Can you give some specs on it..

My family was in the grocery business from 1931 to 2004. 73 years!

In the beginning, they prolly ground a lot of beef by hand for sale right here on the farm.
The home butcher got all the all the organ meat as payment to feed his family. Today, that's the most expensive meat out there. A delicacy.
Everything was home killed, hang in a tree, put on  a horse drawn wagon and driven to the store.  

Everything was aged and preserved. There was no refrigeration until electricity became available after WWII!
No one ever got sick.
Then , all the army meat coolers were sold off for cheap to the public.

I have pics of bologna, salami( both hard and cooked[cotto]) , mortadellas, all hanging from the ceiling on strings aging in the store.

vege57 wrote:

HawkTheSlayer wrote:

vege57 wrote:

HawkTheSlayer wrote:

vege57 wrote:

HawkTheSlayer wrote:

Lol. Toledo Brand. 1/2 HP.  

Goog lookin mincer , mines a little larger than that

Oh Lord, here we go with the insecurities,  " mine's bigger than yours"!

lol, I bought it on line from a pic, when it turned up in a rather large box and weighed 20kgs I realized I had misjudged it size

That's about standard weight for something with a decent motor.

Can you give some specs on it..

My family was in the grocery business from 1931 to 2004. 73 years!

In the beginning, they prolly ground a lot of beef by hand for sale right here on the farm.
The home butcher got all the all the organ meat as payment to feed his family. Today, that's the most expensive meat out there. A delicacy.
Everything was home killed, hang in a tree, put on  a horse drawn wagon and driven to the store.  

Everything was aged and preserved. There was no refrigeration until electricity became available after WWII!
No one ever got sick.
Then , all the army meat coolers were sold off for cheap to the public.

I have pics of bologna, salami( both hard and cooked[cotto]) , mortadellas, all hanging from the ceiling on strings aging in the store.

vege57 wrote:

HawkTheSlayer wrote:

HawkTheSlayer wrote:

Matt Dillon wrote:

HawkTheSlayer wrote:

Matt Dillon wrote:Here I be!

Let's eat some pork butts n go shootin' er summin.  

Give a man a break!

I've been busy. Pork butts went on sale for 97 cents/pound last week . I had to make almost a hundred pounds fresh sausage and smoke about 30 pounds.

Goddam food critics.

Lolol.

Welcome there, Matt dillon!  

Ya gotta move when it's like that. I know how it is. I bet you have an electric grinder I'm jealous of.

Shiet; I'm still working with the 1910 model crank grinder that's just like my friend's Thai mom had when she'd grind our rabbit meat with bacon  
and sausage
and make rabbit burgers. Breaded and fried in bacon grease. Ground and mixed with sausage and bacon. According to her, your body won't absorb the good from rabbit meat without fat added.

No use to get jealous!
You see all those grinders at cabelas, gander mountain, bass pro shops, that claim to be 1/4 or 1/2 HP are complete crap!
The grinder heads/plates stop up almost immediately with the smallest amount of sinew. And then the meat wont flow through and just keeps backing up the auger and feed hole..

Never buy that crap !

Go to a food service supplier and buy you a name brand grinder like Toledo or Hobart.

Or just stick with the hand  crank! It's far superior than those little pretend grinders that can only grind vegetables.  

I have my grandmothers hand crank too. It's awesome! With stuffing tube and all!  Back when they cleaned guts(casings)  themselves to make sausage.  

Only thing is , it doesnt have a holding pan for a few pounds of meat. Not sure if it did or not, but I think not.
It has a C-clamp counter screw to hold it secure.

Most of the time they just ground stuff without casing. Feed a hopper full at a time I guess.

It would take 2 people to get the grind on! Lololol .

One cranking , and one feeding the meat in the hole.

Edit: Lord you bait Vege and he don't bite.

Im a master baiter for sue lol

HawkTheSlayer wrote:

vege57 wrote:

HawkTheSlayer wrote:

vege57 wrote:

HawkTheSlayer wrote:
Oh Lord, here we go with the insecurities,  " mine's bigger than yours"!

lol, I bought it on line from a pic, when it turned up in a rather large box and weighed 20kgs I realized I had misjudged it size

That's about standard weight for something with a decent motor.

Can you give some specs on it..

My family was in the grocery business from 1931 to 2004. 73 years!

In the beginning, they prolly ground a lot of beef by hand for sale right here on the farm.
The home butcher got all the all the organ meat as payment to feed his family. Today, that's the most expensive meat out there. A delicacy.
Everything was home killed, hang in a tree, put on  a horse drawn wagon and driven to the store.  

Everything was aged and preserved. There was no refrigeration until electricity became available after WWII!
No one ever got sick.
Then , all the army meat coolers were sold off for cheap to the public.

I have pics of bologna, salami( both hard and cooked[cotto]) , mortadellas, all hanging from the ceiling on strings aging in the store.

That's a big grind you got in that disc there. P.

Laissez les Bon Temp rouler!  
LET THE GOOD TIMES ROLL!

If you had one little bigger,  not to to be confused with a little N@GGER .
You could master the PBS shows!