How to choose a meat grinder?

[snakyjake]

How do I decide on which meat grinder?
How does one determine what HP they need/want?
What size for 16-20 lbs?
What about a jerky meat slicer attachment?
What about a sausage stuffer attachment?
What about a foot pedal?

How do LEM Big Bite, Cabela's Carnivore and Cabela's other commercial line, Gander Mountain, Weston compare?

The simple answer might be:
I currently have a KitchenAid Professional 600w (.75 HP).  I could just get the $190 attachment Smokehouse Chef attachment, but I don't want to end up wastin $190 if the system won't hold up.

Jake

 

[stout]

this is the one i use

no jerky slicing attachment.. all metal gears inside though and 100 bucks ain't a bad price
http://www.northerntool.com/shop/tools/product_200451267_200451267?cm_mmc=Housefile-_-SHIPPED-_-1206-_-CONF

i've really put it through it's paces

i've known other people who used kitchen aid attachments and dedicated grinders and were not happy with the kitchen aid in comparison.. but were ok with it till they tried an actual meat grinder.

 

[Pork Belly]

An LEM #8 will do everything you need you wont wear it out in regular home use it is not heavy enough for commercial work. You can stuff off of it but I recommend getting a 5 pound LEM stuffier as soon as the budget allows. It is reasonably priced and fits in the dishwasher. Slice jerky with a knife or slicer IMO. I have the foot pedal and like it especially for grinding burger into bulk tubes. Sadly that is another attachment to buy. The #8 will do the job, 2 bison, 8 pigs and over a dozen deer mine shows no wear or sing of slowing down.

 

[RG 2.0]

I use this grinder, bought it on Ebay for cheaper :

http://www.amazon.com/STX-INTERNATIONAL-STX-3000-MF-Megaforce-Patented/dp/B005F55EUQ

It's strong as can be, stout motor, good amps. I got it a refurb with full warranty for $94.00 on ebay

For sausage stuffing I use a 5# LEM stuffer with metal gears :

http://www.amazon.com/gp/product/B000SQDTRC?keywords=lem%20sausage%20stuffer&qid=1457550913&ref_=sr_1_1&sr=8-1

They both have worked excellent for me.