Meat Grinder

[toyman2]

Just bought the Cabala's 1/2hp grinder, cant wait to use it.
With the slicer I got earlier this year and now the grinder, I have really got into processing my own stuff.
I think between the Bacon and lunch meats, the slicer has more than paid for its self.
Looking forward to making burger, summer sausage, breakfast sausage and stuff like that.
Any experienced tips out there or favorite recipes you would share?

[Bigluke1981]

That 1/2 hp grinder is awesome. I have had one for a fee years and have never had any issues with it. One thing that I do is spray the auger with a kitchen grade oil spray while storing. I would also recommend looking into the foot petal for hands free operation, it will make the job of stuffing so much easier. It is a awesome unit that should last you a very long time.

[luvmystang67]

With the burger:

I bought a patty press for mine and love it.  I'm way more incentivized to eat the burger when its pre pattied.  I add ~20% fat.  Usually I do this with pork shoulder.  I usually add the fattiest pork shoulder i can find at 25% (which probably comes in at less than 20% fat added, its not THAT fatty), but it holds things together longer.  Some prefer to add beef fat as it lasts longer in the freezer.

I patty it up and use wax paper between the patties.  Usually 3 or 4 in a stack.  I stick them in the freezer on cookie sheets overnight and then vacuum seal them in the morning.  With the vacuum sealer they taste better for MUCH longer than with the traditional wrap method.  When I've not frozen them first, the vacuum sealer tends to smush them too much.

I do my first grind with the 3/8" grinder for the shoulder and the venison, mix it, and then do my final grind with a 1/4" grind (i believe) and directly into the patty press.

[Stein]

Is that the 1/2 hp pro series one for about $400ish?  That is the one I was looking at investing in after doing way, way too much research.

[toyman2]

Yes it is, It was on sale fore $329.
With deer and elk, do you need to grind twice? It did come with 2 plates.
I have never done it so I am learning as I go here. I have looked into the mixtures of pork, pork fat, and beef fat some.

I spent a lot of time looking into these, I have a few friends with the 3/4hp, and each of them said they didn't need one that big, and some at times said they wish theirs wasn't so big. With any luck this will work out just right. I think the foot pedal would be a good idea.

[Stein]

Great price, what store was that at?

I just got Steven Rinella's new book and he mentions that 10% added fat is probably the best all around solution but you could go to 20%. 

I have never found a good source of high quality fat, so I just grind my wild game by itself.  The burgers do take some egg to hold together, but not bad.  If I was really into burgers, I would probably try to track down some good fat.

[quadrafire]

https://www.spokanespice.com/

Check out these guys next time you are in Spokane. Call them up and see when their next sausage making class is. I took one last year. A lot of fun. They go through all the basics of grind, mix, stuff etc and cook them up during class.

[toyman2]

It was the store by Spokane

[BULLBLASTER]

I buy bacon ends and pieces and grind 10-15% with my burger for pattys. Pretty good that way

[toyman2]

So in Dayton, the small grocery store at times will have packaged pork fat on the shelf for sale.
Would that be good? and can you freeze it and save it for later when you do your grinding?
Also I do know that there are local places to just get beef fat.

[Stein]

So in Dayton, the small grocery store at times will have packaged pork fat on the shelf for sale.
Would that be good? and can you freeze it and save it for later when you do your grinding?
Also I do know that there are local places to just get beef fat.

Both of those would work.  I prefer knowing where the animal came from and how it was raised, but if that isn't a big deal for you go for it.  I would prefer the pork fat over the beef and yes, it can be frozen but won't hold up as well as meat.  Personally, I would try to get it as fresh as possible but have it partially frozen for easier grinding.

[toyman2]

Sounds good. I wont stock up yet then.

I have ordered from Spokane Seasoning, I kind of forgot about them though, thank you

[Bean Counter]

That 1/2 hp grinder is awesome. I have had one for a fee years and have never had any issues with it. One thing that I do is spray the auger with a kitchen grade oil spray while storing. I would also recommend looking into the foot petal for hands free operation, it will make the job of stuffing so much easier. It is a awesome unit that should last you a very long time.

Why spray the auger?

[Bean Counter]

Yes it is, It was on sale fore $329.
With deer and elk, do you need to grind twice? It did come with 2 plates.
I have never done it so I am learning as I go here. I have looked into the mixtures of pork, pork fat, and beef fat some.

I spent a lot of time looking into these, I have a few friends with the 3/4hp, and each of them said they didn't need one that big, and some at times said they wish theirs wasn't so big. With any luck this will work out just right. I think the foot pedal would be a good idea.

I now grind twice. I used to not AlwYs do so, becAuse I would trim lots of silver seam off the meat. Thing is, this takes time, and lots of it. Processing an elk can become a three day affair instead of two days like I do now.

[luvmystang67]

You can call the grocery store and have them save fat for you.  Most wont charge you.  You grind twice so that you can mix it and then kind of smush it together through the grinding plate for the final grind.  I really like how it mixes it together.

I've tried straight venison, but they end up a little dry and definitely fall apart.  I'd try 10-20% fat of either beef or pork, either with fatty cuts or straight fat.  Beef will last approximately 2x as long as pork (fat), but with vacuum sealing, I've never had a problem with either and prefer the pork.