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I am a sucker for hand powered tools. I like the styling of this one, it came from ebay. I took it apart and cleaned, greased, and sharpened the blade. I mounted on a wood board to keep it from moving around. So far it is working pretty good.
I like the deco styling and chrome, if it only had fins and curb feelers.
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I sliced many a pound of bologna and bacon on one like that
It needs a miniature pair of fuzzy dice hanging from the handle.Quote:
Originally Posted by spazola
Time to dress it up!
Pete <:-}
I remember an episode of Seinfeld where Kramer had all kinds of fun with one of those!
That’s pretty sweet Charlie. I think you have a knack for finding cool vintage stuff!
:tu
Is that a single person right handed machine or does it take two to safely run it?
How did you sharpen the blade? I have seen some with stones mounted on the machine to do it.
It takes two hands and a belly to operate safely. I use my belly to press the stop up to the edge of the counter.. Originally it had rubber feet but they were missing or dry rotted.Quote:
Originally Posted by 32t
I took the blade out and layed it flat with a bit hanging off the table and moved a diamond hone perpendicular to the edge.
I believe you and I are equipped to hold it securely to the counter.
I feel that I would be well equipped!
I finally got my wife to like a hand cranked slicer /shredder and that has been fun.
I have not used this yet but have this vice attachment for sharpening saw blades which would be useless in this situation because I don't think it could get a low enough angle for meat slicers.
One of those type of things that i just had to get it.
My dad's had the stones mounted for blade sharpening.Quote:
Originally Posted by 32t
That's great Charlie. I want to see the video of you shaving with it. :rofl2:
I love hand powered kitchen doodads as well.
I bought a sausage making thing, it looks like a big hypodermic syringe, the sausage skin gets pushed up the spout until it's all on then twist the end so the meat doesn't squirt straight through.
Fill the body with sausage meat and press the plunger slowly as you let the skin run off the spout, holding it on until the sausage gets as fat as you like. Twist it when the sausage is the right length and keep pressing until the skin runs out and there's a nice plateful of sausage links.
I have great fun experimenting with flavours,
Sausage and Apple, Spicy, Mustard, Beef, Honey Mustard. Pretty much anything that sounds interesting.
I got it from Amazon, it was only about $10, white plastic but works really well, my dad had a large metal one when I was a kid.
On a side note. Here in North America we use actual sausage skin, in England and I assume the rest of Europe because of Brussels sausage skins are some kind of edible plastic.
Charlie,
Is there gearing in the blade mechanism to make it spin faster, or is it 1 blade rpm to every 1 arm rpm?
It is geared, two gears, it is geared down a bit, approximately 1 handle turn to .75 blade revolution.Quote:
Originally Posted by coachschaller
Edit:: it is surprising I assumed it spun faster than the handle,
I agree with you about sausage making. My meat grinder, and stuffer are both hand cranked. I use both natural and man made casings depending on what I am doing. It keeps me out of trouble.Quote:
Originally Posted by STF
I like hand powered things also and my stuffers are hand powered but I can tell you guys don't make 100 pound batches or else you would be converted to motorized grinders!
Never anything that big. I be have a 5 pound stuffer, it's always less than that.
I hate cleaning up.
The mess for 5 pounds is the same or not much less than 50.
Very true, as it is, I end up freezing parts of my small batches. I also make some crappy sausage sometimes. If I had fifty or pounds I could never eat all.Quote:
Originally Posted by 32t
I used a Chop-Rite #22 hand grinder for many, many years, here's a pic from the Manufactorer:Quote:
Originally Posted by 32t
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A friend was a meat cutter when I was working produce and he bought one brand new, I think it was right at $200. He got his elk and proceeded to grind the trim. After a couple of hours he gave up and the grinder got cleaned and dried and then shoved to the back of a cabinet.
One day he mentioned the grinder and I offered to buy it and he said something like "If you want the worthless SOB you can have it so he dug it out and I packed it home.
Upon inspection I found a lump of plating on the front of the tube which was preventing the ring from bringing the plate back so the blade would contact it flush. After filing it flush with the rest of the face I gave it a go with some stew meat and it worked great.
When I told him what I found I again offered to buy it but he refused, I finally talked him into taking $25 for it. I still have it but my shoulder doesn't take kindly to it and that's why I asked my nephew to use his employee discount and buy me the #22 Carnivore 1.5 hp grinder before he left Cabela's. It cost me $350 ($150 savings) delivered to my door. One of the best purchases I've ever made.
About 20 years ago I helped a church member make 100 lbs of bulk sausage with that Chop-Rite. He insisted on following his mother's 25# recipe to a T so it got ground once through the 3/8 plate then the spices mixed in and reground through the 3/8 plate. I got it all ground and packaged but boy did my shoulder ache.
The sausage was for the men's breakfast that he hosted on occasion at the church early Sunday morning. I never got a bite of the sausage but heard it was very good.
HAHA Love that hand crank stuff! I'll be honest though, I don't like being the one doing the cranking! I never seen a slicer like that. I been bugging Mrs Monster to get me a nice meat slicer and I don't dare let her see this "perfectly usable" one. Now, I don't have a manual meat grinder, but I do have a Corona hand mill that I grind grain with, for beer. It's a task, grinding 18lbs of malted barley, let me tell you.
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Pretty hard to make some sausage that is bad enough not to eat.:)Quote:
Originally Posted by spazola
If I have a proven formula I have no problem making a bigger batch.
Many times for example I will grind a batch of venison and pork but not spice it and freeze it for the time being. By itself it is a good ground meat but can be used for the base of a sausage.
Thaw a few pounds and experiment as a patty without stuffing. Judge the results from there.
Just one example and one style. :)
