What to compare
Choose a grinder for the amount of meat you process and how often you use it. Compare capacity, cleaning and replacement parts, as well as the space it needs on your counter.
Motor capacity
Check the motor rating and the manufacturer’s recommended batch size. Trim tough connective tissue and keep the meat cold rather than expecting the motor to handle every piece of sinew.
An all-metal grinding head
Check which parts are metal, how they come apart and whether replacement plates and blades are available.
Capacity for your batch size
A few pounds at a time calls for a different machine from several deer in a season. Compare the recommended capacity with the amount you expect to process.
Calculate your meat-and-fat blend
For sausage, use your recipe’s fat ratio to plan the mixture before grinding. Ground jerky needs its own recipe; it does not automatically need added fat.
Meat-to-fat tool