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I don't know how feasible this is, but I have a Best Made #25 meat grinder that has no blades. I haven't been able to locate any online. So I went looking through the scrap heap and found an old lawnmower blade, looks to be the rights length/width for it. Is there anything I should do to it to make it foodsafe? Should I need to temper it?

I was just going to use a hacksaw/dremel to cut it out and sharpen it with a grinder and files, then cut out the notch with a dremel, and polish it up.
 

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agmantoo
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can you post a pic of this meat grinder? A meat grinder that can use a blade that resembles a lawnmower blade is a new one on me. However, most meat grinders use blades that are standard and there are a broad variety of them on the net.
 

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In order to make it food safe it would have to be stainless steel. You can make it work but it would not be food safe. many of the older ones are cast you can make it food safe by cleaning it real good and keeping it from ever rusting. Once it rust there are small places that can harbor bacteria. Or you can sterilize it every time you use it.
 

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I too would like to see some pics. A meat grinder large enough to use a lawn mower blade would be sure to bring a smile to this *******'s face.
 

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Every lawn mower is a fine meat grinder if used wrong.

It sounds like a whole bunch of hacksawing. I'm sure it is possible but like they said above, blades are pretty standard and I bet you can find one.
 

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my guess is the #22 would fit or work,
this site has a chart for size
http://www.onestopjerkyshop.com/faq-about-grinder-plates-and-blades-p-297.html
or Your grinder plate size is determined by the outside diameter of the plate. Plate size #12 is 2-3/4" in diameter. Plate size #22 is 3-1/4" in diameter. Plate size #32 is 3-15/16" in diameter. Plate size #52 is 5-1/8" in diameter. Plate size #56 is 6" in diameter.
some #22 parts,
http://www.sausagemaker.com/index.asp?PageAction=VIEWCATS&Category=147
http://www.sausage-stuffer.com/steel_grinder_plate_knife_spacer.htm

if a #22 will not work, I would think finding a #32 and grinding it down would be much easier than trying to make your own, the surface needs to be flat (the cutting edges) and properly sharpen to cut the meat in the plate.

call some of the places and tell them what you have and measure the center square and have that size and the size of the cutter plate.
 
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