Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: romaknows on December 11, 2016, 11:33:52 AM
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Ground the fat and the venison fine with our 3/4 horse Cabelas grinder, but when we went to regrind fat and venison together and feed through tube into burger bags the meat just kept binding up the the grinder and would not move through, we ended up not grinding them together but just mixing in the grinding and feeding the the tube but even that was extremely difficult and time consuming because the auger just did not want to grab it and push it through. What are we doing wrong.
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I had the same problem, the grinder doesn't like doing it twice for some reason. I was gonna try coarse first then a little finer but it wouldn't do it so we settled for the coarse ground which is just fine.
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You need a stuffer. The grinder isn't meant to do that. You can get a stuffer attachment for your grinder. It has a part that replaces the blade and will actually stuff.
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If the meat starts to get room temperature then maybe try putting it in the fridge or freezer for a bit. That has helped me in the past when I had the same problem. :twocents:
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Keeping the meat very cold is key. Also, as mentioned, do all the grinding first, take out the cutting blade and install the little paddle blade for stuffing. Between grinding and stuffing, I put the meat and entire grinding tube, auger, plate into the freezer for about an hour. You will be surprised how much better it works.
Been where you are and know how frustrating it can be!!
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The warmer the meat the stickier it gets :chuckle:
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Grind it and vacuum seal it. I hate those bags. Tried it once about 20 years ago and never again.
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Keep meat cold near frozen is best. Grind venison with bigger plate then switch to smaller plate and regrind venison. Then grind frozen fat through small plate and then mix with venison(either by hand or with meat mixer). Then either use your small sausage stuffer tube with auger(which sucks since you really have to push the meat into the hopper) or get a dedicated sausage stuffer. You can buy sausage stuffers on ebay for around $120. After years of using my Cabelas grinder to fill hundreds of those bags a year I wisened up and bought the stuffer. It is ten times as fast and doesn't let your grinder get hot. Done well over 20 elk and 20 deer with our Cabelas grinder and if I had to do it all over again I wouldn't piece meal our equipment like we did over the years, I would have just dropped the dough for everything all at once. I personally don't like vacuum packing the ground meat because it doesn't stack well in freezer but to each their own.
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Thank you, guess I will look into getting a dedicated "stuffer", are the hand crank ones easy to use or would the money spent for an electric one be worth it?
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Hand crank ones are fine they fill a bag in about 3 secs.
