Grinding venison burger

I have a hand-crank grinder unit that looks almost identical to the one pictured in glang1's post. A few years ago on the way back from a Mule Deer draw hunt in AB, I stopped in for a visit with my Mum. The hunt had been sucessful and I mentioned to Mum I was thinking of picking up a grinder like we had years ago in the interior. She went into one of her storage areas and came back with 'old faithful', a Husqvarna #10. :DI can't remember how many Moose & Deer trimmings have gone through it and it still works well. Dad has passed on a number of years ago but that year, I used his 30-06 Husqvarna feather weight, Husqvarna suspenders and the old Husqvarna meat grinder.:D It'll be used again on this years AB Mule Deer.
I usually double grind and mix about 10-15% beef fat. As has been mentioned, I to strip a lot of the 'silver' and cut the chunks small or in long strips. Next I want to try some very basic sausage making and was looking at a couple of stuffers in the Cabela's catalog.
I found a site that may be of some help to you, www.stuffers.com . Sorry, got a little long winded and carried away.:redface:
 
Bought the Missus a Kitchen Aid mixer ... and added the grinder attachment.

Works just fine for occassioanl "home" use, and superior to my old hand-cranker - but I wouldn't classify it as a commercial unit or for heavy-duty use. Well-chilled / not quite frozen strips & chunks run right through, no sweat, just about as fast as you can feed it.

Also prefer 15-20 % quality beef fat, rather than pork.
 
Our gang uses the Princes Auto #32 with a 1/2 hp motor and gearing down to 70 rpm at the grinder. Cut small pieces and reduce the amount of fat and sinew and it works not bad. We have a plunger hooked up over the hopper to help the proccess start. Now and again during the proccess I stop, unscrew the front and run a small rag threw it under power to rough clean out the fat build up.
 
If you are getting fat building up in the grinder then your meat is too warm. If its sinue and tendons wraping on the knike that means you didn't remove enough when you trimmed your meat.
 
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