5 best LEM grinder attachments for Wild Game Processing

The real work of a successful hunt begins long after you’ve left the field, with the methodical process of turning your harvest into food for the table. This transformation from whole animal to finished product is a craft, and like any craft, it depends on having the right tools. Investing in a quality grinder is the first step, but unlocking its full potential with the right attachments is what separates a tedious chore from a rewarding, efficient experience.

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Why LEM Attachments Are a Hunter’s Best Friend

A heavy-duty meat grinder is the engine of your wild game processing operation, but the attachments are what give it purpose and versatility. Instead of cluttering your space with a separate sausage stuffer, a jerky slicer, and other single-use machines, a good set of attachments turns your grinder into a do-it-all workstation. This not only saves precious storage space but also represents a significant cost savings over buying individual pieces of equipment. It’s a system built around a single, powerful motor.

LEM has established itself by focusing squarely on the needs of the home processor and hunter. Their attachments are designed with durability and food safety in mind, often using stainless steel or other non-corrosive, easy-to-clean materials. This focus means you get equipment that can handle the specific challenges of processing wild game, from sinewy venison to fatty wild boar, without bogging down or breaking. Ultimately, a good system of attachments empowers you to control every aspect of the process, ensuring the final product is exactly what you envisioned.

LEM Stainless Steel Stuffing Tubes for Sausage

If you plan to make any kind of linked sausage—from bratwurst to kielbasa—a set of quality stuffing tubes is non-negotiable. While many grinders come with a basic plastic set, upgrading to stainless steel is one of the smartest moves you can make. Stainless steel won’t absorb flavors or odors from seasoned meat, won’t stain, and is far less likely to crack under the pressure of a cold, dense sausage mix. The smooth, seamless surface also reduces friction, making the stuffing process faster and less prone to casing blowouts.

This attachment is for the hunter who is serious about crafting high-quality sausage. The set typically includes several diameters (e.g., 1/2", 3/4", 1 1/4"), allowing you to make everything from slim snack sticks to thick dinner sausages. If you’ve ever fought with a flimsy plastic tube or spent ages trying to scrub lingering garlic smells out of your equipment, you understand the value here. For consistent, professional-grade results and frustration-free cleanup, the stainless steel stuffing tube set is an essential upgrade.

LEM Jerky Slicer for Uniform Venison Strips

One of the biggest challenges in making great jerky is getting consistently thick slices. Slicing by hand, especially with partially frozen meat, is tedious and almost always results in uneven strips. This leads to inconsistent drying, where thin pieces become brittle while thicker pieces remain under-cured and unsafe. The LEM Jerky Slicer attachment solves this problem with mechanical precision, feeding a whole muscle through a series of sharp blades to produce perfectly uniform strips every time.

This attachment is a massive time-saver for anyone who makes jerky in large batches. It can process pounds of venison, elk, or goose breast in the time it would take you to hand-slice just one roast. The consistency it provides is its greatest strength, ensuring every piece in your dehydrator or smoker dries at the same rate for a safe, perfectly textured final product. If you only make a handful of jerky once a season, you can get by with a sharp knife. But for the serious jerky maker processing a significant portion of their harvest, this attachment turns a multi-hour chore into a quick, satisfying task.

LEM Burger Press Attachment for Perfect Patties

Processing an entire deer can yield a lot of ground meat, and forming dozens of burger patties by hand is time-consuming and messy. The LEM Burger Press attachment streamlines this entire process. It connects directly to your grinder’s stuffing tube, allowing you to form and press perfect, uniform patties as the meat is extruded. This creates a fast, continuous workflow from grinder to freezer bag.

The value here is in both speed and consistency. Uniform patties not only stack neatly for efficient freezer storage but also cook evenly on the grill, eliminating the problem of one part being raw while another is overdone. Some models even allow you to insert a wax paper divider automatically, making separation a breeze when you’re ready to cook. This isn’t just a tool for convenience; it’s for quality control. If you value an organized freezer and perfectly cooked wild game burgers, this attachment is a must-have for processing day.

LEM Grinder Plates: The Key to Perfect Texture

The grinder plate is arguably the most important component for controlling the final texture of your meat. The size of the holes in the plate dictates how coarse or fine the grind will be, which is critical for different applications. A basic grinder might only come with one or two plates, but having a full range unlocks true culinary versatility.

Think of it in these simple terms:

• Coarse Grind (3/8" or 1/2" holes): Perfect for chili meat or the first grind of sausage, leaving distinct texture and fat particles.
• Medium Grind (1/4" or 3/16" holes): The all-purpose choice for burgers and general-purpose ground meat.
• Fine Grind (1/8" holes): Essential for emulsified sausages like hot dogs or bologna, creating a smooth, uniform texture.

Owning a set of plates isn’t a luxury; it’s fundamental to getting the most from your harvest. Using the wrong plate can ruin a recipe—a fine grind turns chili into mush, while a coarse grind makes for a crumbly burger. Every hunter who processes their own game needs, at a minimum, a coarse and a medium plate to handle the two most common tasks.

LEM Grinder Foot Switch for Hands-Free Control

Processing meat is a messy, hands-on job. You’re often feeding meat into the grinder with one hand while managing the output with the other, especially when stuffing sausage. Having to stop and start the machine with a greasy hand is not only inefficient but also a safety concern. The LEM Grinder Foot Switch solves this by giving you hands-free control over the motor, allowing you to turn the machine on and off with a simple tap of your foot.

This simple accessory dramatically improves workflow, especially if you’re working alone. You can keep both hands on the meat and casings, guiding them safely and efficiently without ever having to reach for the power switch. It turns a two-person job into a manageable one-person task and reduces the stop-start clumsiness that can lead to mistakes. It feels like a minor upgrade until you use it, at which point it becomes indispensable. For anyone who processes solo or simply wants a safer, more efficient workflow, the foot switch is a game-changing addition.

Matching Attachments to Your Grinder (#8 vs #32)

One of the most common and costly mistakes a new processor makes is buying attachments that don’t fit their grinder. Grinders are sized by a number—typically #5, #8, #12, #22, or #32—which corresponds to the diameter of the grinding plates and the throat opening of the machine. An attachment designed for a #8 grinder will not fit on a #22 grinder, and vice versa.

Before you buy any attachment, you must know the size of your grinder. This number is usually printed on the machine itself or listed in the owner’s manual. All LEM attachments are clearly labeled with the grinder size they are designed for. Think of it like buying parts for a tractor; you need to know the model number. There is no "universal" fit.

Making a mistake here is frustrating and can bring your processing day to a grinding halt. Double-check your grinder’s size designation before adding anything to your cart. This simple step ensures that your new jerky slicer or stuffing tube will connect perfectly, saving you the headache of returns and delays.

Proper Cleaning and Sanitizing for Food Safety

Your responsibility as a hunter doesn’t end in the field; it extends to providing safe, wholesome food for your family. This makes proper cleaning and sanitizing of your grinder and attachments an absolutely critical step. Raw meat, especially when ground, is a prime breeding ground for bacteria. Failing to clean your equipment thoroughly can lead to cross-contamination and foodborne illness.

Immediately after you finish processing, completely disassemble the grinder head and all attachments. Wash every component by hand in hot, soapy water, using a bottle brush to scrub inside stuffing tubes and a stiff brush to clear out the holes in the grinder plates. Never put grinder plates, knives, or cast-iron components in the dishwasher, as the harsh detergents and high heat can cause rust and damage.

After washing and rinsing, sanitize the parts. You can use a commercial food-grade sanitizer or a simple solution of one tablespoon of unscented bleach per gallon of water. Let the parts soak for a few minutes, then rinse thoroughly and—this is key—dry them completely with a clean towel to prevent rust. This isn’t just about equipment maintenance; it’s a fundamental part of food safety.

Storing Attachments to Prevent Rust and Damage

Proper storage is essential for protecting your investment and ensuring your attachments are ready to go next season. The biggest enemy of steel grinder plates, knives, and other components is moisture, which leads to rust. A rusty grinder plate is not only unsanitary but can also flake metal into your meat.

After cleaning and thoroughly drying your attachments, the best practice is to coat any carbon steel parts (like most standard plates and knives) with a thin layer of food-grade mineral oil or silicone spray. This creates a protective barrier against humidity. Store all your attachments together in a dedicated, dry container. This not only protects them from dings and damage but also prevents small, crucial pieces like a specific stuffing tube or a fine-grind plate from getting lost in a cluttered drawer.

A little care after each use goes a long way. Taking ten minutes to properly clean, dry, oil, and store your attachments ensures they will last for decades. When you pull them out next year, they’ll be clean, sharp, and ready to work, saving you from the disappointment of discovering a rusted, useless tool right when you need it most.

Final Tips for an Efficient Processing Day

Success on processing day is all about preparation and workflow. Before you even bring the meat out, have your grinder, all necessary attachments, and your work area completely cleaned, sanitized, and set up. A smooth process depends on having everything you need within arm’s reach.

One of the most important principles of grinding is to keep everything as cold as possible. The meat, the grinder head, the plates, and the knife should all be chilled. Some people even put their grinder head assembly in the freezer for an hour before starting. Cold, firm meat and fat shear cleanly, whereas warm meat smears, leading to a mushy texture and clogged equipment. Work in small batches, keeping the rest of the meat in the refrigerator or a cooler until you’re ready for it.

Finally, think through your entire process from start to finish. Have bowls ready for the ground meat, casings soaking if you’re making sausage, and freezer paper or vacuum bags laid out. A well-planned workflow turns a potentially overwhelming task into a series of manageable steps, allowing you to work safely and efficiently to honor your harvest.

Ultimately, the right set of attachments transforms your grinder from a simple machine into a complete wild game processing system. It’s an investment in self-sufficiency, giving you full control over the quality and safety of the food you provide. The satisfaction of a freezer filled with perfectly crafted burgers, sausages, and jerky is a fitting end to the story that began in the woods.