Anyone have any input about the Tasin grinders. See some on e-bay , new for 165 + 20 s&h . I am looking for something that will grind chicken, bones and all for my dog plus meat for hamburger and sausage..
I checked here http://www.onestopjerkyshop.com/product_info.php?products_id=47 (http://www.onestopjerkyshop.com/product_info.php?products_id=47). $185.00 free shipping plus a free knife.
Thanks Accord, Thats the same as the one on e-bay. Id like to hear if anyone has used one or knows any first hand experience with them. My wife cuts up chicken for our dog and its quite a chore. A grinder would make it a lot easier, but I want to get the best I can for the money. Price wise this don"t look bad, and the ads look good but I trust the people on this forum more than the ads. Thanks
Did'nt get anyone that had experience with the Tasin so bit the bullet and bought the Cabelas 1hp. Now just have to use it.
Hi Dick
I have the Cabelas 1 HP as well. Man this thing is a beast that likes to eat meat! This sucker grinds at an incredable pace! I just cut my meat into strips (about 1.5 inches by whatever length) instead of cubes (much faster this way) and it just gobbles them Up. You'll be happy with it. ;)
Mike
Thanks Mike. I am trying to decide what to make first. Probably be some fresh sausage. Also want to try it on whole chicken, bones included for dog food. Sausage first tho I think.
This one looks just like the Tasin, for $99. Might be worth looking into. Lots of positive reviews.
http://www.northerntool.com/webapp/wcs/stores/servlet/product_6970_36989_36989 (http://www.northerntool.com/webapp/wcs/stores/servlet/product_6970_36989_36989)
When I was at Cabelas yesterday, I looked at their grinders. I currently use the kitchenaid grinder attachment. The $169 Cabelas grinder didn't seem much better than the kitchenaid, so I'll stick with what I have, then get a commercial style Cabelas grinder in a couple years. Gotta have more toys.
get smokin
Drano
drano,
Got the 1/2 HP Cabelas, and is plenty of grinder for what I do. For calibration, I do 5 to 10 pound batches of sausage at a time, and it takes longer to set up and clean up than grind. I too had a Kitchenaid attachment before I cracked the housing. With bigger grinder necks, you've have a little more hold-up, which is probably okay for the guys here grinding up half a deer. :D
A_n_S
I have used the Tasin from northern tool for a few years with no problem just take a little time to cut the meat in small strips. It will grind about 150 lbs per hour.I do not make a whole lot at one time so the size is just rite and I put all parts in dishwasher with no problems. I think the price is down to 69.00 plus shipping
Just out of curiosity Arcs...what were you grinding when you cracked the KitchenAid? I do 8-10 lbs of sausage/pork and never had an issue...
Knowing Arcs, he was probably trying to do some space/time continuum thingy............ :D
Therefore, I remain, drinking in close proximity
Duck,
I know you've been out of commission for a while so I think it only fair that I remind you of the danger of breaching Arc's force. :o Venturing off into Arc's time/space world can be extremely frightening and to mention drinking at any level can only serve to conjure up.....................................Arc,..is that you? ???
Count down,3...2...1...
KyNola :D :D :D ;D ;D ;D
He must have picked up something on a "trip" that he thought might be tasty!! :)
Did someone say "beverage?"
Just grinding pork butt for sausage. I suspect age had more to do with it then what I was grinding...
Arcs_n_Sparks
Quote from: KyNola on April 30, 2008, 06:09:26 PM
Duck,
I know you've been out of commission for a while so I think it only fair that I remind you of the danger of breaching Arc's force. :o Venturing off into Arc's time/space world can be extremely frightening and to mention drinking at any level can only serve to conjure up.....................................Arc,..is that you? ???
Count down,3...2...1...
KyNola :D :D :D ;D ;D ;D
Every time I see one of Arc's posts, I conjure up an image of this robot with arms flailing all over the place and in a weird voice, I hear, "Danger, Will Robinson."
Who's age Arcs? heh...heh...heh...
Trick question. Could've been the age of my beverage!!! :D
Arcs_n_Sparks
Yeah...yeah...that's it...the beverage...that's what I was thinkin'!!! :)
Im running an Alfa #12 which is near identical to the Tasin. It's a really good meat grinder. However, a few things you want to keep in mind. You want to be careful grinding bone as it can chip your metal knife and plate pretty quickly.
Also, you really want to invest in a big bottle of food grade oil. First off, the food grade oil is great for wiping the stuffing horn to help slide your hanks over before stuffing. Olive oil and other oils leave a bit of a film and water dosnt last long enough.
Although the motors for the Alfa, Tasin and Northern elc are very good for home use, the grinder plates will rust very quickly. The auger, knife and worm gear are coated good, but these models seem to use a cheaper grade metal for the plates. You can spend the money and buy good quality plates that wont rust as easy from PS Seasoning or Sausage Maker but they get costly. And if you do you want to buy another knife so the balance matches 'wear down'.
The other alternative is, after using, clean immediatly and soak your plates in a bowl of food grade oil. You might even want to consider a soft brillo pad to scrub.
One thing that wont come with these smaller home grinders is a spacer plate. Tasin I belive only makes #10 - #12 which match each other. If your going to stuff you want a spacer plate. You can get a star knife but thats not really needed. You can order spacer plates from PS Seasoning or Sausage Maker also at a pretty reasonable price but not much goes into the quality of metal for spacer plates being they push more for you to actually buy a stuffer 'worth every penny after stuffing 25lbs of brats with a grinder converted into a stuffer'.
But as for the motor on the Tasin, they are very good. I make batches of 25lbs at a time and with my Alfa which is basically a Tasin I have just made up to 350lbs of bratwurst total with my machine and its still running like a champ.
Note though... make sure you do take the time to filet your meats into strips small enough as not to jam in the auger. It could handle it, but in time thats alot of stress on your motor, even if you are tempted to slice 4 inch wide filets to grind quicker. And dont freeze, but slightly chill your meat before grinding. This will give you a much better grind with less waist being the meat is more stiff.
Good luck and hope this helps
WOW...is all I can say Stargazer...very interesting post...REALLY...
To be very honest, I am no where near professional as the high majority of members here. I just got really intrested in sausage making, and now curing bacons in the past 2 years. But its a hobby I really take seriously. Its fun and seems like no one around my neck of the woods touches that which makes it a really cool and unique hobby.
And its a hobby with tasty results :)
I havent been smoking for a full year yet, but this hobby is what lead me to smoking. And ironically with Bradley smokers being the controling of smoke. Such as bacon. Its near impossible to add smoke during the last part of bacon with the other smokers on the market, whereas the Bradley you have full control over it. Thats just one more of the many pluses for bradley in my book.
Im here to learn though and very intrested in learning more about cures especally, being the next on my list is to make my own hams.
Looking through the posts histories, theres plethra of knowledge from some very serious and dedicated pros; you all may not call yourselves pros but from all the posts I have read, the members take this to a serious yet extremely cool science, kind of like the Library of Alexandria of curing, smoking and such. I just want to learn all I can to further my hobby and possbily help someone later who is new to it all.
I agree...on many levels...first...there are a number...(as well you said) a plethera of amazingly smart people on this site...but...a friendly environment to learn. Glad to have you on board...you will learn a lot...as we all have...:) The good news is...we all continue to learn from each other...:)
I read the forum alot before joining and was impressed with the knowledge of many members here enough to finally join as to ask some questions. I will have to admit this is a very good forum with not only very knowlegdable members but very kind members as well, which will make learning very enjoyable.
I'm glad you found a "home" with us...lots of nice folks who enjoy sharing...nothing to secretive about the way we cook...other then Arcs and O who may be aliens....(other then that....) all is ok!!! :) :) :)
Don't really know anything about meat grinders, give me an opinion on this one. Risky?
http://cgi.ebay.com/2-4-HP-STX-TURBO-FORCE-1800W-ELECTRIC-MEAT-GRINDER_W0QQitemZ230268805893QQihZ013QQcategoryZ66751QQssPageNameZWDVWQQrdZ1QQcmdZViewItem (http://cgi.ebay.com/2-4-HP-STX-TURBO-FORCE-1800W-ELECTRIC-MEAT-GRINDER_W0QQitemZ230268805893QQihZ013QQcategoryZ66751QQssPageNameZWDVWQQrdZ1QQcmdZViewItem)
I've been wanting to do some sausage myself, I figured I'd go old school and get a hand crank one....but this one is not too expensive?? What do the sausage gurus think??
C
That STX Turbo Force seems to be pretty nice. I have a hard time beliving its 2.4 hp being even the home/small business Tor-Rey's and hobarts usually max at 1 horsepower. But thats what other sites seem to be rating it. It does appear to be built nice and have your plates and stuffing horns.
The kubbe attachment is for a middle east type processed meat thats usually lamb and beef.
The auger, worm gear, knife, and throat are exactly like my Alfa and I love it.
Its rated as a #10-#12. Basically this is what it means...
any more, a #10 and #12 are identical so I will just use #12 for this. Its the size of the auger basically.
A #12 is a standard home/small deli style which will allow for smaller meat grinding, but less clean up.
A #22 is for a larger type butcher shop and a #32 is basically for huge mass production.
You will need to know the universal number for which yours is for ordering new plates and knives.
This STX is a #12 so if you decide to stuff you can order a #12 spacer plate for it as so you dont re-grind your mix but something holding the worm gear back.
As for a hand crank, I used them before and talk about taking forever. I love making things by hand, but when comes to grinding meats, I am thankful for electric. By hand is an extremely slow process for just alittle meat. But the finished product is identical and no way to tell if it was ground with an electric or hand style.
Another note to think about is, the electric is much easier to clean, just unscrew the auger and soak everything, leaving the motor housing alone. Whereas with the hand crank, you got to get in there and clean the who thing.
Just to let everyone know, I have been stuffing my sausages converting my grinder into a stuffer. Wow, that is pretty slow so I am soon investing into a vertical stuffer.
Anyone who wants to make sausages, I think is great because there is a huge history and tradition with this. However I would like to take this time to let everyone know how slow this is when converting your grinder into a stuffer...
For a few links, this is fine, but when you see and taste the excellent quality of your bratwurst and sausages, youll soon be wanting to make 25lbs batchs very soon to feed off of for the month. Not to mention local butchers love giving discounts when buying in bulk many times.
After your grind and mixed the seasonings, when you go to stuff, be warned of things like blow out 'hanks bursting', and everyones nightmare, air pockets. Air pockets is when you keep trying to stuff meat into the throat of the auger with your stomper. You keep stomping and stomping and after 10 minutes only 3 inches stuffed, only to find out the meat inside created an air pocket. This helps makes the process much slower. I have it down to being able to stuff about 5lbs per hour with my stuffer. Counting grinding and seasoning the whole process takes me 6 hours.
A seperate vertical stuffer is ideal and eleminates almost all the stuffing nightmares of a converted grinder, including air pockets. Im looking to finally get one this weekend I been saving for, with a motor and foot pedal. This should cut down my stuffing time from 5 hours to about 15 minutes to maybe half an hour tops. Thats how much faster it is.
If anyone likes, once I get my digital camera back from my uncle I would be more then happy to supply the forum here with some pictures of my grinder and set up.
*Update* As of writing this, I found the same grinder at amazon com for alittle cheaper then ebay if your intrested...
STX Stuffer (http://www.amazon.com/STX-TURBO-FORCE-ELECTRIC-GRINDER/dp/B0012KJBR0)
Stuff up some bratwursts or keilbasa rope sausages, put a hickory dowle rod across the upper inside of your smoker, hang them and smoke them suckers up :)
Hope this helps and enjoy
Thanks much Stargazer, I thing I will take a chance on this one and jump into sausage land! I will post results.
Quote from: Smokin Soon on July 15, 2008, 09:12:37 PM
Thanks much Stargazer, I thing I will take a chance on this one and jump into sausage land! I will post results.
My pleasure Smokin Soon. I dont know much about this particulare grinder, but from the specs off many other sites it really seems like a very good grinder you cant go wrong with. Its almost identical to mine except more horsepower, which is always a good thing.
I think you will really enjoy it alot.
Just make sure to get a gallon of food grade oil for the parts and two big meat lugs. No one usually thinks of meat lugs until they hammer out some ground meat, then are in a pickel because no where to put all the meats to season and mix, and the second meat lug to hold your sausages as you stuff them.
The food grade oil helps clean and lubercate, with out leaving a film like other oils such as canola, olive, vegtable or corn oils.
Oh, and a cheap tooth brush, nothing fancy. This helps reach in places to clean when done and works as good as those expensive brushes if not better. Such as the individual orfaces in your grinding plates and deep in the throat of your auger which is hard to clean. But something like a tooth brush makes it very easy to get in and clean.
But the main thing to keep in mind, and this is the most important when making sausages and bratwursts; Enjoy, have fun, and make it a pleasant experiance! :)
Guys, there is no way that grinder is 2.4 HP.
That 1800W rating may be for total power consumption, but certainly not output.
This grinder weighs 15 lbs. Now take a look at the weight of some real 2 HP grinders. You're talking hundred(s) of lbs.
Like this one (Net: 99 lbs, shipping: 115 lbs)
http://www.acitydiscount.com/Fleetwood-Food-Service-Equip-2HP-22-S-s-Table-Top-Meat-Grinder-PCI22G.0.32716.1.1.htm?PPCID=10&link=Food-Preparation-Equipment (http://www.acitydiscount.com/Fleetwood-Food-Service-Equip-2HP-22-S-s-Table-Top-Meat-Grinder-PCI22G.0.32716.1.1.htm?PPCID=10&link=Food-Preparation-Equipment)
Or this one that weighs 200 lbs, that must be shipped by truck, and oh yeah, single phase just won't cut it....
http://www.sausage-stuffer.com/dis-W64110_electric_meat_grinders.htm (http://www.sausage-stuffer.com/dis-W64110_electric_meat_grinders.htm)
I'm not saying that this grinder isn't any good, I'm just pointing out that it obviously is not what they advertise. I'm not saying don't buy it, I'm just saying don't buy it expecting it to be a true 2HP meat grinder, because it isn't.
Im alittle skeptical myself about being 2hp. Like I said earlier, even your midrange higher end grinders such as tor-rey and hobart max at 1 horse power before they start getting into 3phase.
The thing is, doing a search on other sites, their listing it as 2hp as well, unless they are using the same description which could very well be.
However, Im not saying it isnt a good grinder. My Alfa is about 1/4 horse power and does just fine.
Im going to do a deeper search on this grinder and see what I can find out, out of intrest and post an update if I find anything more on it. Just out of personal intrest.
While I'm looking at meat grinders still, I also see sausage stuffers. If the grinder I buy has stuffing attachments, so I still need a stuffer?
I will probably only do 10 pounds or so at a time.
Quote from: Smokin Soon on July 21, 2008, 03:19:56 PM
While I'm looking at meat grinders still, I also see sausage stuffers. If the grinder I buy has stuffing attachments, so I still need a stuffer?
I will probably only do 10 pounds or so at a time.
You 'technically' don't need a stuffer and can use your grinder converted into a stuffer. You can use any grinder to convert into a stuffer actually. All that it requires is a spacer plate and stuffing horn which you can buy seperatly. Most grinders that are #12 come with stuffing attachments though.
Here is the problem with using a grinder as a stuffer. You have to keep stuffing ground meat into your hopper. The only way is to use your stomper which will come with your grinder.
Sounds easy enough... but this is where it begins...
The meat is already ground, so the worm gear has nothing to grab onto. You stomp and stomp and stomp with nothing coming out your stuffing horn, then you realise you have only been fighting a trapped air pocket for the past 5 minutes. Add each 5 minutes every times that happens while you keep in mind you have alot of fresh ground meat laying out getting alot of air thats starting to slowly dry out.
The best thing if your going to use a grinder as a stuffer is get a foot rest so you can get comfortable. Keep a small bowl of food grade oil near to occasionally dip your stomper in as so the ground meat dosnt start clinging to it as it slowly dries. And don't stomp straight down. Always go in at an angle.
Let
[ ] be your hopper
and let
| be your stomper
instead of stomping like this...
[|]Sort of like this...
[\]Where you can actually feel the tip of your stomper rub against the inside metal throat of your grinders hopper. You won't hurt a thing. Your stomper will be a high grade durable heavy nylon like plastic and your grinders head will be all metal.
Doing the second way will help reduce air pockets to fight. Youll still get air pockets, but youll find its alot less by stomping at an angle.
Mind you, it will still be very slow. For you can only stuff what you stomp down with a grinder converted into a stuffer. 10lbs is still going to be a small job, but can be done.
Personally, I have been using a grinder converted into a stuffer for as long as I been making bratwurst and rope sausage, Im finally breaking down and getting a stuffer. 30lbs Weston with a motor, but I always do 25lbs per batch any how and usually 50lbs 'or more' per month. However, they make stuffers as small as 5lbs, 10lbs and 15lbs, meaning the batch of meat it will hold.
But the main thing with sausage/brat making is to make it enjoyable. Have fun with it. Make it that
cool hobby that everyone envies and can't wait until you make the next batch :)
After you make your brats or rope sausage, then its time to hang them in the smoker and let history be made 8)
Note: One thing I have never seen ANY grinder especally #12 size head grinders come with is a spacer plate. They usually come with stuffing horns of differant sizes, and 3 general plates, but NEVER a spacer plate. You will want a spacer plate to help hold your worm gear in place that the grinder plate does, but you dont want to 're-grind' your meat. Thats where your spacer plate comes in.
Re-grinding your meat makes it way to mushy. And no plate at all will allow your worm gear to slide out of the motor making you have to continuously stop, take apart to reattach your worm gear constantly which makes the fun stop in sausage making after the first time.
If you get a stuffer machine you wont need a spacer plate then. But for a grinder converted into a stuffer you will. Keep in mind, although the spacer plate helps, youll get alot of build up around it which you cant stop from happening. This causes some clogging during your stuffing process slowing you down also.
Lastly, don't forget the bread crumbs. During your last fill of a hank, when your out of meat, stuff a handfull or two of bread crumbs through. This will help push any meat thats left in your stuffing horn through and get one more link out.
Enjoy and good luck!
Stargazer, that is a wealth of info. So the bottom line is if you want to get serious on some sausages, learn the quirks of stuffing with the grinder, or get a stuffer. I see that most here prefer a vertical stuffer. Whats your weapon of choice?
I have the 5# stuffer from the Sausage Maker. Excellent companion to the Cabela's grinder I have.
Arcs_n_Sparks
If you really want to get serious with sausage making, you definatly want a stuffer then. Your arm, shoulder, lower back and legs will definatly thank you for it.
I dont own a stuffer as of yet but I really Really REALLY enjoyed when I used a vertical stuffer.
The hand U shape stuffers are actually quicker then a grinder turned stuffer, but they usually max at 3lbs so your always reloading meat.
My local butcher gave me a 25lbs F.Dick stuffer made in Germany, however the piston is jammed in the bottom and cant get it out with out destroying the cylinder. F.Dick is top quality but the price it costs to replace just the stainless cylinder I could get a brand new 30lbs Weston, which are pretty nice stuffers themselves.
A few things to keep in mind...
You want at least 2 meat lugs and no less. This way you have one to store your ground meat, and another to hold linked or rope sausage after stuffing before smoking or vac-sealing.
You also want a decent table for your grinder and one for your stuffer. It gets to be a hassle moving them around so I designate a table for each. They dont have to be anything expensive. Just sturdy and high enough for you to work comfortably.
If I had the money I would definatly get an F.Dick but they are about the price of a used car. And a motor is about another grand for this type of stuffer.
Being realistic, Weston makes a superb stuffer for a fraction of the price, and a motor you can purchase seperatly for $200 if you ever decide to make large quantities.
However, if you wish to keep it a small operation, sausagemaker brand makes some very fine 5-15lbs stuffers that are the Weston style, being a screw instead of bar stock with teeth for the gears.
Eventually I would like a smaller one just to designate for making snack sticks to smoke. Thats something else you can't really stuff with a grinder turned stuffer is snack sticks. You technically can, but thats a road I dont even want to try. And I have bratwurst down to 5lbs an hour stuffing :o
1 hour cutting/grinding meat + 1 hour per 5lbs stuffing * 25lbs spiced meats= aprox 6 hours total.
But keeping in mind theres alot of getting the hang of it to beable to do it all in around 6 hours.
A vertical stuffer will easily knock this time down to... approxamiatly a 30 minute job stuffing.
Thats one of the many atvantages of a vertical stuffer over a grinder convertate into a stuffer. Besides the ease of making snak stix option too.
Weston style vert. stuffers are affordable and also endorced by PS Seasoning on their own video/DVD's.
Alfa which is the brand of my meat grinder makes a nice stuffer as well that is a Weston style and appears to be identical in every aspect including affordable price. You can find Alfa brand on Amazon com. Im not sure if the Alfa has the specail air lock release like the Weston and F.Dick styles but Im sure they do. Its a specail valve that lets air pockets release so they dont go into the casings. A dream come true actually.
All in all, I narrowed it down to Weston 30lbs
There is a water stuffer called a Dakota, it holds around 10lbs I think and is horizontal. It hooks up to a sink. I honestly dont know much about that one but it dosnt seem like you would have much control over your speed/flow of grind into casings. Also seems like that stuffer can get rather messy, plus alot of parts to replace if they ever go such as gaskets and such.
If you do decide to get a stuffer, I would actually recommend you at least try stuffing a full batch 'not one or two hanks' with your grinder convertate into a stuffer just so you can know more of the ins and outs, and appreaciate your stuffer so much more.
Sort of like learning Linux all command prompt at first to enjoy an x-windows enviroment better :D
Quote from: Arcs_n_Sparks on July 21, 2008, 08:11:43 PM
I have the 5# stuffer from the Sausage Maker. Excellent companion to the Cabela's grinder I have.
Arcs_n_Sparks
Sausage maker makes some really great quality gear. You could fire that stuffer of yours out of a cannon, drop off a 2000 story building, and I doubt it would get so much as a finger print on the thing. There built to last.
Thanks again Stargazer, that info really helped alot. Also felt the linux command prompt thing, cause I'm a burned out programmer.
Tossed out a CS degree after dot com bust. Gotta finish my research and make some sauseges! Can't seem to buy a proper Linguiza after trying the real home made stuff. Adult beverages may have killed my spell checker, sorry.
I have a Kentucky spell checker so its all good.
I think once you get set up and start making your own sausages, youll eventually get that right preportion of seasoning and spices to make the batch 'yours'.
Is Linguiza the same as Chorizo? If so, or if close, thats a very tasty Mexican sausage.
Youll end up nailing the perfect blend, then from there you start your tradition of making them for yourself, your family, and for friends especailly on the holidays. Something money cant buy :)
Good information Stargazer!
I've only been making sausage for a year or two now but you quickly realize you want a stuffer. I picked up a 1 HP Cabelas Commercial Grinder which works very well. I also picked up the Weston 11 lb Vertical Stuffer with the motor. Last batch of Kielbasa I did was 30 lbs. Start to finish (not including grinding) was just under 3 hours by myself. Having the motor on the stuffer really makes it possible to operate with just one person.
Mike
You can say that again Mr Walleye
Even a stuffer with out a motor is much easier then with a grinder converted into a stuffer. That 11lbs Weston really makes life much easier I bet. And the motor is like icing on the cake.
Good for making the Kielbasa :) Such a good rope sausage. Did you give it the icewater bath afterwards? Thats a really good sausage for the hobbiest. And I bet it drove your neighbors nutty when smoking them up :D
I always do the ice bath for sure. I can't seem to make enough of this stuff. I can't argue though, it really is good.
I also meant to add in my last post that you can get the motor attachment directly from Weston. You may have to call them but they usually have a number of rebuilt ones for sale. I can't remember for sure but I think I paid around $139 for mine directly from them.
Mike