meat grinding

[Rick Perry]

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 ?

[Steve in Canton]

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.

[neuse]

Fat and pork do not grind as easy.
As already stated, be sure the meat is very cold and it will grind better.

[yaderehey]

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.

[yaderehey]

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.

[calgarychef]

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.

[T Folts]

I wouldn't double grind just use a smaller disc if you want it finer. I think double grinding makes it mushy.

[mookie]

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.

[bergie]

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.

[Pepper]

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.

[arrowking]

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.

[tom cunningham]

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

[Mike Most]

Having picked up a garage sale grinder and a cabelas sausage stuffer Sat, I appreciate the tuneup lessons.

[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!

[bretto]

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

[Krex1010]

Think it was mentioned but i lay all my meat and beef fat on cookie sheets and put them in the freezer, I flip it around a bit until the meat and fat are partially frozen. If possible put your grinder parts in the fridge or freezer as well. When they hear up take a break and cool them down. The other thing is to make sure your push rod is just barely smaller in diameter than the feed tube, this will help keep things moving. Mine was too small and the meat pushed up around it when I did my second grind. Temp is the key, though, do whatever you can to keep things cold.