Meat grinding question

[Axle]

I've used several grinders over the years and found that the meat will grind nicely if it is about 50 percent frozen. If it is not partially frozen, then it will be a test of endurance to push it through and the grinder will clog constantly.

[sirmissalot]

We did notice yesterday having it very cold nearly frozen did make a huge difference. That was probably most of our problem

[NRA4LIFE]

You're beef suet may have been real stringy with a lot of silver skin in it.  I grind only once with a 3/16" plate and then usually just mix in some cheap store bought burger.  I use a small (20 lb I think) SS meat mixer to do this.  Works great.  Having the meat a tad frozen helps a lot and it keeps your grinder from overheating.  With that HP, that thing should chuck it out as fast as you can feed it.

[sirmissalot]

Well the problem definitely seemed to be the temperature of the meat. After I ground it the first time with the bigger holes, I stuck the tote of meat in the freezer for a while, defintiely seemed to help not gunk everything up with fat and I was able to grind it the second time much faster through the smaller holes.

I made one batch with about 5% beef suet, and the next batch with about 10% bacon, the bacon stuff is awesome, best elk burgers ever I am realy happy with it, holds together great and the bacon isn't at all overpowering.