Might be a good idea to fashion a splash guard shield from aluminum to direct the flow down and not out so much. Just a thought

These are a few pics of the chipper at work.

I guess that gives a new meaning to the Term "Shreds".

Maybe just send a load of meat in a box thru the postal system. By the time you get it back it should look just like what's in your bucket.

HAHAHA!!! Sure does. I’m sure you can see my concern with cleaning now. It appears to be a self contained type of deal. I tried to reach out to this guy that did it and haven’t gotten a response.

THAT’S HILARIOUS about the USPS!!! Perhaps if it doesn’t get shredded enough, I can send it again but this time put ‘Fragile’ stickers on it. That should get it pulverized really well!

I would wonder how long the shreds are and how user friendly it would they be when trying to applicate a spaghetti knife or spoonful down a dirt hole without leaving too much excess where you maybe don't want it?

I’m figuring this isn’t the answer…. Might be good enough for a cheap fix for meat storage and prep… even just 1 time through, let sit and preserve when at the desired level… then come back and grind when you have time after season….

May work just fine for a not so particular Pilgrim to use. Might just go ask the wife to clear some limbs around your property. Then have her run them through your new grinder to clean it.

Did run the new grinder Friday. What difference from the old one. Kind of a game changer for me. Did about 80 lbs of liver, 5 gallons of fish, 3 gallons of mice and a gallon of otter glands.

What size grinder is that and what size holes in the plates do you like for various types of bait making?

Mine is a 1/2 hp. motor from an old furnace blower motor, size 32 grinder and I like a bigger 3/4" hole plate to get a chunkier bait. I use 1/8" hole plate that came with it for castor and grinding meats for lure type preparations. I did tighten the belt a little. lol



I like the chunks for the fish based baits I made as well.

I could see where 3/4 would be great for chunks. I've got a 1/2" plate and I believe 1/8". I grind a second time through 1/8" plate for the stuff I want a little creamier texture. #32 grinder with 3/4 hp motor

Stuff runs through the grinder a little easier with bigger holes in the plate as well.

Looks they have almost doubled in price since I bought mine, of course.

https://www.amazon.com/Stainless-Steel-Meat-Grinder-Plate/dp/B01DOHECTU?th=1

They sell 1" hole plates as well now. I wish I'd see them back when I was making a lot of bait.

https://www.amazon.com/32-Sausage-R...+grinder+plate%2Cgarden%2C163&sr=1-7

Maybe even one of these... https://www.amazon.com/s?k=%2332+gr...kidney%2Cgarden%2C127&ref=nb_sb_noss

ADC I like the no frills belt tensioning method using the mallet handle. You have it down to a science.

Thanks Bob. Suppose I could patent that?

You could probably sell that info to someone who would never have thought of that technique.

I could call it a safety feature so it'll stop pulling you in before you get down to your shoulder. lol

Does anyone know of a place to buy a new #32 with the pulley? The one I use I got from Northern Tools but they have been discontinued and I've looked elsewhere with no luck. I'e had a couple people ask me.

My tensioner was made from garage door parts I bought at a hardware store. There is a nut and washer under the axle piece too. I bought a commercial grade grinder at cabelas for food. After grinding and cleaning I wipe everything down with olive oil. It gets sticky after awhile but no rust. Wipe it all down again with fresh olive oil, wipe it off and works great.

Danny

You happy with the speed of your running directly off the motor? I geared mine down to somewhere around 140 rpm if my calculations are correct

Yes. I put the smallest pulley I could find on the motor. No idea what the rpms are.