On 28 Dec 2003, Chakolate > wrote:

>With the publicity about BSE, I expect a lot of people will start grinding
>their own hamburger. Does anyone have a recommendation for a good one?

Most people, if they have a grinder, only have one. So it's a rare person
that can actually compare grinders. This is a slightly newer model of what
I have:

http://www.cabelas.com/cabelas/en/te...0016969515656a

It worked fine for 25# of bison. Done in three batches. We ground the first
third with the large holed plate. Then did it again through the small
holes. The other two thirds we only did through the small holes.

We did not use the sausage stuffer. While we did make sausage, we formed it
into balls. Then used a patty press, with patty papers, to form a patty. My
press is thinner than this and maxes out at a 4 oz. patty:

http://www.cabelas.com/cabelas/en/te...tml?id=0005993

Patty papers:

http://www.cabelas.com/cabelas/en/te...0021209516082a

The grinder was not too hard to clean. (And much easier than a meat
slicer!)

Warning -> While we put a patty paper on each side of the patty in the
freezer the papers stuck together and I had to use a screwdriver to get
them apart. Ideally frozen flat on trays before stacking in plastic bags.
Or we were thinking next time to put each patty, with the papers, into a
basic sandwich bag. Then no stick issue, and can leave in the bag when
defrosting. And less chance for the meat to get dry along the edge that is
between the papers.

> I want to use it to make
>almond flour.

For small quantities I use an oval Krups coffee grinder. But the new style
is no good. Has to be the old style with the higher blades. (Barely used
old style ones readily available on eBay.) If I was doing larger quantities
I get one of the burr grinders, as shown he

http://waltonfeed.com/self/grinders.html

Don <donwiss at panix.com>.