I need a recommendation for a quality meat grinder, sausage stuffer and meat slicer. I’ve never owned any of these things but I want some quality equipment that will last a long time if anyone has some good ones and the brands to stay away from.

Hobart is going to be your best bet if you want something that will last for years of heavy use.
I have LEM grinder and stuffer and a 40 year old Rival slicer.

We have used the kitchen aid blender attachment.

We all just went halves on this stuffer it hold 25 lbs of meat so you don’t have to keep refilling the bucket

https://www.meatyourmaker.com/

I’ve bought a few things from these folks. They seem to have different levels of quality. I wouldn’t be scared of buying anything there.

I`ve had a Cabela's 1.5 hp. grinder for 15 years and it has been great. If I were to buy "Today", I would probably go with this brand. Seen lots of good stuff about them. Nothing bad to say about Cabela`s either.

I thought this post was going to be about BigFitz…what a disappointment

Judd can stuff your sausage and eat the meat

We have two buckets so one can be filling them with balls while the other is being utilized for its intended purpose.

You need to shoot bigger deer.

Meat! We have grinder, stuffer, vacuum sealer, dehydrator from Meat your Maker. High quality. I am currently preparing to set up a meat processing room. These products are great.

Slicers
I do not like the little 7"-7 1/2" meat slicers that some places have. The fence is flimsy, you may start off at 1/4" but it will bow and your cut will finish at 1/2" or more. They also bog down with partially frozen meat.
It seems that most of the 10" slicers have a heavier fence and stronger motor.

Grinders
I have a LEM #8 that I have done about 3-5 deer a year for the last 15 years, it is plenty quick and has never missed a beat.
We make about 600 pounds of sausage a year and we use my brothers #42 plate grinder for that, it is a beast. It was the largest one Cabela's had at the time, I do not think they have it anymore.

Stuffers,
We use a manual crank stuffer (LEM BigBite® Dual Gear Sausage Stuffer, 25 pound tub) for our yearly sausage event. Our German friends in New Braunfels make about twice as much as us and they have a hydraulic stuffer, that thing is cool.
We need to move up to one like Nickbyrd posted.

I need to check out this Meat your Maker site, sounds interesting

https://www.alliedkenco.com

In Houston TEXAS!!

Absolutely love this place, love walking around in there.

I have 2 different sizes of grinders & stuffers for different reasons.

My big grinder is a 1 HP Weston, you can't slow that thing down. LEM & Cabela's also make good grinders, just make sure you get at least a 1HP. HP is important.

My big 25lb manual stuffer is a LEM & 15 lb is a Weston, both work great and have never given me any issues. Thought about an electric but the kids need exercise.

On the slicer, I would go with a 10" Hobart. More $ but you get what you pay for.

Judd, this post is about sausage you cook THEN eat, not the sausage you like playing with.

Mine aren't high end but work just fine.

I use a Walton's 10 lb stuffer. Makes stuffing sausage very easy

Walton's has great quality grinders, stuffers and slicers as well as all kinds of sausage casing, seasonings, etc.. I have the 11 lb stuffer and highly suggest it if you are going to make small diameter snack sticks. My recommendation on grinder would be at least a #22 commercial grade grinder like a Weston or Pro-Cut.

Walton's Everything but the meat

Size of the Grinder depends a lot on the amount of sausage being processed, patience in doing the job and location of the grinder and how you might have to handle it or move around. As we get older have to consider those thing as well.

My old Hobart #8 the most deer sausage I have made at one time with it is 50lbs but got it done. sure could have done it faster with a #22 but I am not doing commercial business and usually do 25lbs or less in a grind.

I would not go below 1/2 horse grinder though.

I used one I bought at Northern Tool for several years until a buddy got a big one from Cabelas. Now I take meat to his house to process. The one from Nothern Tool works fine for the first grind. The problem is doing a second grind because of the smaller throat. You might also check The Sausage Maker. That is where I get my casings and spices.

Lots of good info... I run LEM and they have a good product. One thing to think about, if your doing this mostly on your own, get an electric stuffer. They are more expensive, but well worth it.

I need to find new friends, now taking applications

Great information as usual guys!!! I also learned Judd likes to eat other mens smoked sausage though which is a little concerning , I hope it’s smoked and not raw,, bacteria would be the least of his concerns