Reviews

The grinder most home butchers should buy: quiet, fast and built to run through a whole deer.

For hunters who process more than one deer a season, or grind 25 pounds at a sitting.

Near-butcher-shop capacity for families who process elk, several deer or a whole hog.

LEM build quality in a smaller, cheaper body for burgers and a few batches of sausage a year.

A strong #8 with more motor than LEM's #8 and the most complete sausage kit in the box.

Weston's half-horsepower workhorse, with a snack-stick funnel for jerky-stick makers.

The best grinder under $200: a #12 head and a box full of attachments, if you can live with the noise.

A small, tidy electric grinder for a pound or two of burger meat at a time.

If you already own a KitchenAid, the cheapest good way to grind your own burgers.

No motor to burn out and nothing to plug in: a stainless hand grinder for cabins and small batches.

The home slicer to buy: sturdy, easy to take apart, and strong enough for roasts and jerky.

A cheaper, lighter slicer for occasional deli meat and cheese; it needs rests on long jobs.

A bigger blade and the strongest motor among the compact slicers, for about the price of the Chef'sChoice.

A deli-style 10-inch slicer for whole roasts, slabs of bacon and big jerky batches.

The best stuffer for most people: stainless, two-speed and cheaper than the big brands.

A compact stuffer from the big name in home processing; thin clamps limit where it mounts.

A simple single-gear stuffer with C-clamps; fine for small batches, slower to reset than two-speed models.

For people who stuff 50 pounds at a time and are tired of needing a second pair of hands.

The kitchen scale to buy: accurate, and the pull-out display stays readable under a big tub of meat.

The best cheap kitchen scale: simple, compact and consistent for years.

More capacity for batch sausage: weighs a 15-pound tub of trim with room to spare.

For weighing curing salt and spices to the hundredth of a gram, which a kitchen scale can't do.