Meat grinding question

[sirmissalot]

I just got a new fancy meat grinder, having some troubles with grinding some burger. At least I think I am. I've ground the chunks using the plate that has the bigger holes, and added the suet along with it as I ground it. I was told you grind it twice, which seems like a good idea so it mixes the suet in a little better, and this time I used the plate with the smaller holes. It seems much harder, I'm finding I'm having to push really hard on the meat to get it to go through the second time and its goes much slower... is that normal? Am I doing something wrong here? Sorry for the complete newbie question... just doesn't seem like it should be this hard. The first time through it grinds the meat faster than I can shove it in, this is the 1 horse cabelas grinder. Thanks for any input.

[270Flat]

Add ice while grinding?

[GUscottie]

When we did my 4 antelope, we only used the big plate. Everything came out fine. One thing I did was I got rid of much tendons and "trash" as possible. I ground it twice and it came out perfectly. I can't really give much input since I'm pretty new myself, having this be my first grinding go as well with the Cabela's 1 horse....

[KopperBuck]

Helps if the meat isn't too warm. IE - I make sure it's sits in the freezer a bit before it goes into the grinder.

[DoubleJ]

Check the cutting part of the grinder, the blades right before the plate.  If the tendons and silverskin gets bunched up around there, it really makes it difficult

[bearhunter99]

Check the cutting part of the grinder, the blades right before the plate.  If the tendons and silverskin gets bunched up around there, it really makes it difficult

Make sure the cutting blade is actually touching the grinder plate as well, if there is any separation between the two it will get gummed up

[Kowsrule30]

Check the cutting part of the grinder, the blades right before the plate.  If the tendons and silverskin gets bunched up around there, it really makes it difficult

Make sure the cutting blade is actually touching the grinder plate as well, if there is any separation between the two it will get gummed up

These are both very common....       I don't have this style but my Dad has this same one that I've used. Or it's a 1 1/4 horse... Not sure but doesn't matter.... We have yet to use the small holed plate... Just double gring with the big holes and it whips it right out just fine....

[billythekidrock]

As stated, make sure your meat and suet is chilled or partially frozen.

Grind once seperately.
Hand mix the two and grind again.

[dogtuk]

on the edge of your plate it should tell you what size holes are in the plate I use the 7MM plate for burger and grind twice no problems the plate that is 4.5MM is too small for burger and it will be harder to push the meat threw
your meat should be cold when you grind it when you grind meat that is room temp it tends to mush up on ya and if using the 4.5mm plate it will really get warm pushing the meat threw the plate so the meat should be ice cold to use the smaller plate
if your plate and knife are dull it will make grinding harder too I try and get my plate and knife sharpened once a year I also buy an extra set to have in case something happens and one set gets dull

[Wea300mag]

As stated, make sure your meat and suet is chilled or partially frozen.

Grind once seperately.
Hand mix the two and grind again.

You need to get your crew some aprons. 

[billythekidrock]

Too hard to wipe your hands on an apron.   

[deerslyr]

Is that game or beef BTKR? Looks like a good time to me  I feel like im in minority for actually liking to butcher my own game, make my own burger and sausage these days.

[billythekidrock]

Is that game or beef BTKR? Looks like a good time to me  I feel like im in minority for actually liking to butcher my own game, make my own burger and sausage these days.

It was elk.
About every other year we seem to do ok and grind about 400 lbs of game burger.

We have a glass bowl that when lightly packed weighs out at two lbs so we package burger at that weight.



In thirty plus years of hunting I can only remember one time that we took an animal to a butcher for burger. Did sausage twice at Stewarts Meats and both times it sucked so for the last 15 years or so we have done our own.

[BB]

Make sure you screw the cap as tight as you can. Sometimes if the meat is not pushing out it is clogged bc there is not enough friction between the cutting blade and the grinding disc to cut up and extrude.

[deerslyr]

Yah we took our game to stewarts once and never again. If some one wants outstanding pepperstick go to tom dick and harrys in yelm. We make our own but always have tom make 30 lbs or so of it because we cant come close to the stuff he makes. Everything else we do on our own. I usually buy an extra doe tag or 2 over here in MT and wack one before I go home to have pops and I make it into burger.