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Update: dropped $260 on a used Hobart meat grinder at an estate sale in Fresno, and it just paid for itself
Went to an estate sale in Fresno three weeks ago for a retired butcher who was moving into assisted living. His daughter sold me a Hobart 4146 for $260 cash, which felt steep at the time since I already have a working grinder. Brought it back to the shop, swapped out the worn auger pin for $12, sharpened nothing, and ran 60 pounds of pork shoulder through it for sausage on Saturday. This thing ate through it in maybe 8 minutes flat with zero smearing, and the texture on the coarse plate was cleaner than anything my old grinder ever gave me. The real win is the time: I got two extra batches done before noon, which my Saturday regulars noticed, and one of them bought 14 pounds instead of his usual 4. That one sale covered the grinder, the pin, and gas to Fresno. Only gripe is the thing weighs about 90 pounds and my back still hates me for loading it solo. Anyone else running a 4146, and do you bother with the kidney plate or just run the standard coarse?
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