Duel Grind Attachment

[poacherjoe]

Does anyone have any experience with this yet !! Will it save having to regrind ?

 

[chopsaw]

I thought Keith had one . indaswamp

 

[scarpper]

The wife got me the Lem big bite dual grind for Christmas last year. I've run about 25 lbs. thru it so far and no problems. I haven't had to regrind any yet. I think it works well.

 

[Bigtank]

What do you do if you just want a single course grind?

 

[DougE]

I believe SmokinEdge has a dual grind head on his LEM and really likes it.

 

[DougE]

What do you do if you just want a single course grind?

I'd imagine you can just use a single coarse plate in that case instead of stacking 2 plates.

 

[BGKYSmoker]

I been looking at this but my LEM grinder is a #5 The double grind starts at #8. I really dont need an #8 as I dont do nearly as much as I used to.

 

[scarpper]

What do you do if you just want a single course grind?

Not totally sure, but I would think you could use a larger size plate instead of the 4.5mm plate that comes with it. That is if the plates are interchangeable between the two heads.

 

[BGKYSmoker]

The blade is double sided cut and sits between 2 plates.

 

[SmokinEdge]

I have the #8 attachment and I do like it. The first plate is a 3 hole kidney plate and cannot be changed with another plate, the second plate can be whatever hole size you want. I can single pass through the 1/8“ plate and it’s a good grind, so yes this is a time saver and can eliminate a double grind. I have the standard head boxed up in storage now and exclusively grind with the dual grind head.

 

[DougE]

I can single pass through the 1/8“ plate and it’s a good grind, so yes this is a time saver and can eliminate a double grind

My weston manages a 4.5mm (about 3/16) in a single pass without an issue It's the plate I use for most of my stuff, but I don't think I'd try to push it any farther without running through a coarse plate first. I do cube my meat up into fairly small pieces, though.

 

[SmokinEdge]

My weston manages a 4.5mm (about 3/16) in a single pass without an issue It's the plate I use for most of my stuff, but I don't think I'd try to push it any farther without running through a coarse plate first. I do cube my meat up into fairly small pieces, though.

You can get away with that if you do the extra knife work and keep it cold. With the dual grind I cut meat into long strips, less knife work, and let it eat even through the 1/8” plate. Saves some time, is it worth it? Now it is to me because the cost of it all was yesterday, today it’s all good.

 

[DougE]

You can get away with that if you do the extra knife work and keep it cold.

I do both. One reason I don't do a lot of sausage when it's hot out. I still make some, but winter works a lot better since I can pretty much keep my work area at meat locker temps while I'm grinding.

 

[Winterrider]

I can't say in 40+ yrs that I have actually ever dual ground anything. I have had others sausage that was and I thought it seemed mushy. Maybe just me

 

[indaswamp]

I thought Keith had one . indaswamp

Nope, don't have one. I as looking at getting one but then I saw that you can only use the kidney plate for first grind and well, that is not what I need for salami...or when grinding goose. I much prefer double grinding and matching the plates for the texture I want. But if sll you eill br doing is hamburger or smoke sausages, then I'm sure this would work well.