Weston #22 Manual Tinned Meat Grinder and Sausage Stuffer (36-2201-W), 2 Plate Sizes, 3 Sausage funnels

No fue funcional, no muele la carne, solo le da vueltas en el vástago del molino

no sirve para embutir y nada practico no lo recomiendo quisiera devolverlo

It is what it is. It is a manual meat grinder and sausage stuffer, so don't expect it to do all of the work for you. For the price point, I really have no complaint. I did get an open box buy and save a little money. I had no issues with my purchase, not even with its being an open box deal, and the sausage stuffer kit had not ever been opened. Actually, I think unit had never been used at all, but that the box was a little damaged so Amazon discounted it as pre-owned, while yet really a new unit.If you don't mind the labor of hand cranking your meat grinder, then this grinder will do the job. I don't believe that you will ever get 3lbs per minute from using it though, not unless you have two people feeding and grinding with it. You have to get the blade tight enough to cut and allow the meat thru the die. If you do that, the grinder will do what you want it to do, but it is still a manual grinder and takes some elbow grease.Get the suction cups. If you use them on a really slick surface, then they are solid as a rock, but to a plastic fold up table that is not super slick, they will not stick. I ended up sticking mine to a large aluminum bread pan, which worked pretty well, because it gave the meat a nice surface on which to land. I used a C-clamp to hold the bread pan in place, but it did move around some. I will work out a surface for my grinder before I attempt any more large projects.Pros - Good price and heavy duty. Well made. It does the job. It comes with a sausage stuffer kit.Cons- If you are going to use the sausage stuffer, then you really need another person to help you, because your already twice ground meat is going to have to have a push to get it down the chute and into the sausage casings. You have to push down on the meat while tuning the crank, else the meat will just sit in the chute. You have to hold the casings with one hand while turning the crank, and that leaves you no hand to push the meat down into the auger to get the force needed to nicely stuff your sausages. What you end up doing, if stuffing by yourself, is pushing down on the meat while turning the handle until the casing starts to slide off the tube, and then quickly sliding the casing back onto the tube and holding it there while cranking that last pushed ounce or so firmly into the casing. It makes or a slow painstaking process. A third hand to handle the sausage casings would make the sausage stuffer a cinch, but God didn't give us three hands! Also, it would be nice if this unit had something with it that fit the chute to help in getting the meat down to the auger, instead of just using your fingers. The auger likes ignore the meat if it is not partly frozen and also chunks. The grinder, while adequate for persons on tight budgets, will wear you out. It took me several (4 - 5) hours just to make 15 pounds of smoked sausage links using one part venison and one part pork, and some chilled lard. I only stuffed about 10 pounds of my seasoned meat, because my casings were inadequate and would not hold the quantity of meat that they are advertised to hold, else I would have been stuffing for probably another 30 - 45 minutes.. I did waste a little time at the beginning, while learning how to properly snug up the blade, but stuffing the sausage took time.Advice: A local butcher told me that your meat will grind better if you grind it while still a little bit frozen. While this makes sense and makes the chore of grinding the meat a little easier, it is also smart to grind it while frozen, especially if you are making something like sausage with your ground meat. Most of us do not have the luxury of home processing our meat in a chilled room, so by starting out with partly frozen meat, you are not going to have that meat warm up to room temperature on you. Especially with a manual grinder, consider grinding your meat while it is partly or mostly frozen.

1. The C-clamp isn't deep enough to actually clamp it properly to any surface, and it leaves the grinder unbalanced.2. The hopper opening is too wide, so meat has to be forcefully held against the screw until it catches.3. Having worked in the feed screw manufacturing industry, I can honestly say this is the biggest piece of JUNK I've ever seen! Complete GARBAGE! If they'd taken round stock, ran it on a rough lathe, then slapped silver paint on it, without the polishing process, you'd still get a better product.4. Ease of use? It took 20 minutes to grind 2 lbs of cooked liver.

If you're considering purchasing this meat grinder you are probably going through a similar thought process as I did: Should I buy a cheap electric grinder and worry about it wearing out quickly, or do I purchase this old trusty hand grinder to get me through a fall or two of hunting and save up for a quality electric grinder? Well as you can tell by me writing a review of this grinder, I decided on the latter option.When considering the purchase of this grinder you'll need to be realistic as to what to expect. You're not going to be able to easily grind through hundreds of pounds of meat quickly and without hard work. Hand grinding meat is not a fun thing. But if you are willing to put in the time to save a few bucks, I wouldn't hesitate to recommend this product or any of the other sizes of Weston meat grinders to you. Just be realistic about the amount of meat you're going to attempt to grind. If it's under 15 lbs you can probably handle it in an afternoon.As far as build quality goes on this grinder, there's really nothing wrong with it. Everything worked very smoothly for me this fall and nothing at all broke. The parts are cast and seem very strong. The carbon steel blade stayed sharp through the entirety of my 30+ pounds of meat that it ground. It cuts through meat easily without too much pressure needed on the handle, but realize that you'll need to turn the handle 1-2 gazillion times in order to get the job done.Since I was grinding venison and it tends to be sinewy and tough, I didn't use the smaller grinding plate on my grind at all. I just ran it through the larger plate twice. This doesn't seem to be detrimental at all to the quality of the burger that I got out of it. However, if you're grinding pork or beef, I could see running it through a smaller plate being beneficial for a fine grind.The one problem that we ran into while grinding this fall is that the deer tallow ends up building up in the auger channel, filling up the slots cut in the sides which help the auger push the meat through to the cutter. This was a simple fix, as we just disassembled the grinder (this only takes a minute or less) and scraped out the fat in the channels. This was required 3 times during our 30 pounds of grind, so if you're grinding less than 10 pounds I don't think I'd worry about that as much. HOWEVER, it could get worse with a fattier meat like beef or pork. Your mileage may vary with that.All in all, I would definitely recommend this grinder to anyone that's budget conscious that is willing to put in a bit of work for their ground meat. This would also be a great choice for a chef needing to make a few sausages or a couple of pounds of ground meat of any kind. It will zip through that job with minimal effort.