Grinding venison-any tricks?
- Thread starter Ed Smurf
- Start date
Big bore dinosaur
CGN frequent flyer
- Location
- NORT OF COW.TOWN.EH
Sounds like dull cutting edge, buy a new cutting star, OR
maybe your not tightening up the nut
tight enough to the collar.. I prefer mine to be tight enough not to slow down the motor,,,, BUT.. with enough pressure to push the cutting star tight your grinding plates ... you need a light pressure to cut a clean cut.
they do need to be cleaned once in a while, that's normal..
maybe your not tightening up the nut
tight enough to the collar.. I prefer mine to be tight enough not to slow down the motor,,,, BUT.. with enough pressure to push the cutting star tight your grinding plates ... you need a light pressure to cut a clean cut.
they do need to be cleaned once in a while, that's normal..
I have a cabelas 1hp grinder. I can grind warm meat with it but chilled meat is better. Cold meat comes out almost noodle like whereas warm it grinds it good but its like its thicker in the pot. Cant see the individual strands from each hole. We burnt out a few cheap ones so we upgraded. The big cabelas model will grind as fast as you feed it. I even throw in chunks of fat sometimes. My ground meat is pure meat i hate getting sinu in my nachoes. My dad hacks away chunks off a carcass and grinds everything. His ground looks marbled. Never an issue with the grinder
As mentioned, you have a dull cutter, or dull hole plate, or the hole plate is too far from the cutter (either poor design, or not tightened properly). My dad rigged up a decent sized hand grinder to an electric motor, and it cuts like nobody's business. The only problem I've ever had was when one side of the hole plate got dull and it would plug up too. Flipped it around, and we're back in business.
BigUglyMan
CGN Ultra frequent flyer
- Location
- New Scotland
Grinding isn't your problem, trimming is your problem. Clean meat will give you clean grind. Meat with silverskin and other nasties will leave you in a mess.
Johnn Peterson
CGN Ultra frequent flyer
- Location
- Chemainus B.C.
Bingo.
I concur. I always fatten my grind up with Pork...I grind one strip / chunk of venison then one of Pork. Seems to keep things lubed.
If you don't mix with Pork...arggh! Very dry burger...
- Location
- The Conservative part of Ontario
I use a cheapy I got from TSC. I mounted a 1/2hp motor on it.
Trim your meat well, cut in 2" or less squares, make sure it's really cold or partly frozen.
That done, it flies through with no issues, and cleanup is a breeze.
A always double grind mine, and mix pork the second round through.
Trim your meat well, cut in 2" or less squares, make sure it's really cold or partly frozen.
That done, it flies through with no issues, and cleanup is a breeze.
A always double grind mine, and mix pork the second round through.
I have a Cabelas 1hp. grinder. It grinds everything and anything I feed it without issue, and the meat does not have to be cold let alone partially frozen. I just ground half a deer yesterday, and I was not fussy on getting the bits small and bite size as long as I could stuff them down the hole they got ground.
The model grinder I have was not cheap, about $500. bucks. But it does the job without any issues and I have all the attachments to do sausage. Well worth every cent in my opinion. I agree that your blades and hole head it rides against should be sharp and tight. I also have a course and fine hole heads. I run everything through on course and then do a second grind on fine.
Years ago I tried the cheaper grinders, and mix masters with grinder attachments. Nothing but a huge exercise in frustration. If you butcher your own game meat like we do you owe to yourself to get the most heavy duty grinder you can afford, if you can barely lift the dam thing when it's all together, and it has a least a 1hp motor it will be a decent grinder. The Cabelas grinders are good machines and they stock replacement cutter heads and hole plates. I have done 10 deer and 3 bear with mine and am still using the original blade and heads.
The model grinder I have was not cheap, about $500. bucks. But it does the job without any issues and I have all the attachments to do sausage. Well worth every cent in my opinion. I agree that your blades and hole head it rides against should be sharp and tight. I also have a course and fine hole heads. I run everything through on course and then do a second grind on fine.
Years ago I tried the cheaper grinders, and mix masters with grinder attachments. Nothing but a huge exercise in frustration. If you butcher your own game meat like we do you owe to yourself to get the most heavy duty grinder you can afford, if you can barely lift the dam thing when it's all together, and it has a least a 1hp motor it will be a decent grinder. The Cabelas grinders are good machines and they stock replacement cutter heads and hole plates. I have done 10 deer and 3 bear with mine and am still using the original blade and heads.
As stated previously, trim all of the silver skin, grind cold meat in smaller pieces through largest plate first.
Then mix in your clean fat or ground pork burger (lean or regular depending on your desired fat content of finished ground venison) and regrind to desired smaller size.
Keep cutters sharp, and clean plate when first getting clogged up. Don't over stuff the grinder trying to save time; it will cost you more time unplugging your grinder! Takes a little more time, but will go smoother and save time in the long run, providing a nicer finished product.
Enjoy the fruits of your labour!
Then mix in your clean fat or ground pork burger (lean or regular depending on your desired fat content of finished ground venison) and regrind to desired smaller size.
Keep cutters sharp, and clean plate when first getting clogged up. Don't over stuff the grinder trying to save time; it will cost you more time unplugging your grinder! Takes a little more time, but will go smoother and save time in the long run, providing a nicer finished product.
Enjoy the fruits of your labour!
A buddy of mine rigged up a small motor to a hand grinder with a pulley replacing the crank handle.It ran like a chainsaw and the ground venison hit the adjoining wall patterning about skeet as I recall.Geared too high apparently ...........Red Green would have been proud.
Thats what i use as well. Slightly thawed and mixed with ground pork/bacon for burgers, the fatty pork and bacon help the grinding. I run it through a second time to get it mixed really well. Cut in 1 inch strips when feeding.
