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» Trad Gang.com » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » meat grinding (Page 1)

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Author Topic: meat grinding
Rick Perry
Trad Bowhunter
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for all of you that process your own meat , I have a question .

I have a Cabelas 1 hp grinder . When I'm grinding deer burger I have problems with it not feeding properly . When I am running deer meat only thru it it grinds like crazy but when I add fat or bacon it slows to a crawl . I normally add beef suet and bacon to my burger and I keep all the meat and fat very cold prior to grinding .

Anyone else experience problems grinding fat with your burger ? Anyone have any ideas to solve this ?

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"Pick a spot"

RLP

Posts: 499 | From: Illinois | Registered: Mar 2003  |  IP: Logged | Report this post to a Moderator
Steve in Canton
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I make sure all of the parts of my are frozen or very cold, I also make sure that the fat is a cold as possible this elps the meat from gumming up due to heat in the blades.
Posts: 313 | From: Canton Ohio | Registered: Feb 2004  |  IP: Logged | Report this post to a Moderator
neuse
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Fat and pork do not grind as easy.
As already stated, be sure the meat is very cold and it will grind better.

Posts: 203 | From: Texas | Registered: Dec 2006  |  IP: Logged | Report this post to a Moderator
yaderehey
Contributor 2017
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I use a Cabelas 1 hp grinder also. I add beef suet and have never noticed it slow down during the grinding process. I do cut the beef suet into smaller pieces and add it in with the meat gradually throughout while grinding.
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yaderehey
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I should have added that I double grind. The first time through while I'm adding chunks of suet with the meat I'm using the plate with the large holes. It all gets mixed well by hand and then goes through the plate with the small holes.
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calgarychef
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The plate and the knives need to be very tight. For some grinders you can get a fibre washer to go on the back of the scew and this pots more pressure on the knife. Another thing to do is get a carbide knife although you should probably get new unworn plates to go with the new knife. Do the two things I suggested and your problems will be gone.
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T Folts
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I wouldn't double grind just use a smaller disc if you want it finer. I think double grinding makes it mushy.

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US ARMY 1984-1988

Posts: 2306 | From: Fowlerville,MI | Registered: Dec 2004  |  IP: Logged | Report this post to a Moderator
mookie
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I also double grind and it is slower the second time around. But I fell like the texture of the meat is more consistent when I double grind.
Posts: 148 | From: NE Colorado | Registered: May 2009  |  IP: Logged | Report this post to a Moderator
bergie
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I always double grind and also use beef suet just make sure the meat is very cold cut in smaller chunks and tighten the locking ring with a couple taps with a wooden mallet this will help it cut better.Hope this helps as I also have a Cabelas no.32 grinder and love it.
Posts: 701 | From: Milton WI. | Registered: Jul 2006  |  IP: Logged | Report this post to a Moderator
Pepper
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What Steve said, I process mine, cut it in to chunks, or strips about 3" long, and put it through the grinder while it is still frozen, doesn't clog up the grinder, and makes things go smooth and fast.

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Archery is a family sport, enjoy it with your family.

Posts: 719 | From: Calif Central Coast | Registered: Feb 2005  |  IP: Logged | Report this post to a Moderator
arrowking
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we grew up doing all our meat processing (pork)(elk)(bear)(deer)(beef)(geese)(duck) There is diffrent things that all come into play with a smooth meat grinder. #1 meat and fat neads to be cold #2 make certain your grinding plate has sharp holes and sharp knives. always shim out the auger to have the knives tight against the plate if its loose. Should work fine if you have these things all up to parr.

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Kootenai River Archery

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tom cunningham
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Also some grinders work better if tightened in correct sequence...usually the auger/screw first and then the plate head...We used to use the term.."deep chill" which means having the meat as cold as possible without freezing....Tom
Posts: 376 | From: San Diego Calif. | Registered: Jul 2008  |  IP: Logged | Report this post to a Moderator
Mike Most
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Having picked up a garage sale grinder and a cabelas sausage stuffer Sat, I appreciate the tuneup lessons.

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"It Shall be Life" (Ten Bears to Josie Wales)
------------------ Michael Most-Adkins Texas

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jfelkins
Trad Bowhunter
Member # 10791

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How do I take quarters from quarters to pieces that I can grind? Cut off all of the fat? Cube it up? I feel like I've wasted meat in the past and don't want to repeat that. Thanks any tips!

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Chekmate TD Hunter II

Love many, trust few, row your own canoe!

Posts: 163 | From: Franklin, TN | Registered: Nov 2006  |  IP: Logged | Report this post to a Moderator
bretto
Contributor 2016
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quote:
Originally posted by jfelkins:
How do I take quarters from quarters to pieces that I can grind? Cut off all of the fat? Cube it up? I feel like I've wasted meat in the past and don't want to repeat that. Thanks any tips!

Youtube: Type in deer processing and search thru all the videos til you get what works for You.

It's really very easy to de-bone a 1/4. I like a filet knife best. You can follow the bone easier. IMHO.

I promise Your not wasting any more meat than a meat locker would.

bretto

Posts: 2319 | From: Linwood, Ks | Registered: Jan 2007  |  IP: Logged | Report this post to a Moderator
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