Meat Grinder

[Fishhuntmike]

You will love it!!  Great price too.

My cabelas 1hp grinder and commercial food dehydrator were the best investments for me for wild game!

[Bean Counter]

We don't add fat when mixing. All ground meat that goes into the freezer is 100% venison.

[toyman2]

I think I intend from, all that I have read to add fat in with the meat.
So your saying that the seam or silverskin will come off in the grinding plate?
I have always just trimmed it off

[quadrafire]

I have the 1 HP model. The first grind goes through like butter. The second grind seems a lot slower. Way faster than my old "professional model" however.

[olsy]

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

 

[Stein]

I think I intend from, all that I have read to add fat in with the meat.
So your saying that the seam or silverskin will come off in the grinding plate?
I have always just trimmed it off

Yeah, it wraps around the cutter and doesn't go through the grinding plate.  You can then simply clean it out and save a ton of time not having to trim everything perfectly.

[grundy53]

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[toyman2]

I will have to try that, that would save a ton of time.
Does it plug everything up?

[luvmystang67]

I cut my silverskin off ahead of time because I think it tastes bad. 

I have a Tasin TS-108.  We've probably put 6 or 7 deer through it now.  Zero hitches, eats it up like crazy.  Kind of loud, but zero issues and super cheap.  I highly recommend it.  I bought from One Stop Jerky Shop online.  Great way to do your own and save some dough.  I'm sure its not AS durable as the Cabelas one, but I've had very good luck with it and expect it to continue being awesome.  Bro has one now two and has put 2 deer through his without any issues. 

[KFhunter]

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.

I grind once on a coarse grind (lean as possible) then I freeze it in bulk seal a meal bags.  That gives me options down the road, I can take out 5-10 pounds or whatever and make sausage on a snowy day or make hamburgers whatever.  I'll roll up 3-4lb chubs in wax paper then seal a meal 4 of those chubs in one big package. I can pull out one chub (or all 4) and have a tail on the bag so I can just reseal and not thaw the whole works. 

I usually just use my kitchen aid for a final grind if I just want burger then I cut in bacon or pork shoulder.

[Bean Counter]

I think I intend from, all that I have read to add fat in with the meat.
So your saying that the seam or silverskin will come off in the grinding plate?
I have always just trimmed it off

Nice thing about nutting up and getting the big boy grinder is that you don't have to stop, unplug, disassemble, and pull out the silver seam nearly as much. I'll do it maybe once when doing a deer (grinding two times) and maybe 3 or 4 times total when doing an elk. I think its inevitable that some will collect on the auger, blade, and the plate, but for the most part the grinder chews right through it. You'll notice when the grinding gets slower and that's usually time to clean it out in there. My impression is that the cheap, plastic grinders get clogged every 90 seconds or so.

The second grind to me is more about homogenizing the whole batch. probably 80% of a deer/elk IMHO, could be just ground once. However, do you really want 1 out of every 5 packs of ground venison to be full of ground up silver seam? Not me--especially if I'm going to give that to a friend who has never had wild game before and that's their introduction to it 

[Smoke]

have the same grinder... love it... I grind all my burger with the course blade, prefer it that way as it makes for a little chewing when ya eat it.. my sausage I grind course, add the spices and leave in the fridge overnight... then grind fine and into the casings... the second grind after spices really makes sure they are evenly mixed and they come out great....

[NOCK NOCK]

Several have mentioned using/adding bacon to your burger grind.  I would suggest to try a small amount this way to see if you like it.  This way sounded good to me years ago so I ground all my burger meat with bacon.....We did not care for it. Everything that we cooked with burger had that baconish taste to it...Spaghetti sauce should not taste like bacon.   Ended up giving away about 60lbs of burger.   

[BULLBLASTER]

  I only add bacon to my burger that I will press into pattys everything else is straight venison

[huntnnw]

I do 50 lbs a year that is ground with bacon that are just for bbq