Any one have trouble grinding pork in their Cabelas grinder?  My new 1 hp leaves a gooey mashed up mess.  They(Cabelas) claim the meat is too warm, but my $49 LEM grinds it right up!

Meat should be a couple degrees above freezing for the best grind. Mine's never given me problems. Don't think I have same grinder you do though.

I had that problem with mine after I washed it. Then realized I had the blade in backwards. This may not be the reason though, just a thought.

Steve:

So you cut up for sausage, spice the meat, then back in the freezer before you grind it?  I have taken the boston butt out of the fridge, cut up, spice and then grind. It's warmer than "just above freezing" for sure.  Seems kinda painful to find freezer space for bulk meat just to get cold enough to grind, but I will try.  thanks for your help.

You want the pork to be just frozen enuff that you can still bend it, but feel the crystals brake. Same with the base meat... The blades cut threw it better, keeps the plate cooler to help in not blocking up as fast, helps in with the seasonings to soak in when curing...

I have the same problem, when the meat gets a bit too thawed.  But you will have the same problem with just about any grinder.  I just try to keep everything kinda icy, until the last minute.  Worked as an inspector in meat plants for almost 30 yrs.  Same thing happens there!

Thanks everyone!

Man, Is there anything this gang does not know?
I'm so glad to be a small part of this!
Have yet to shed blood but optomistic so I read this thread thinking only commercial outfits took care of meat and then realized DIYers can do it too.  Just thought of the fact that there hasn't always been commercial outfits (duh). Lots to learn- thanks!

I have an old commercial grade grinder.  I put the whole attachment in the freezer, auger, blades, plates, etc... cold is very good when processing meat.  It also helps to retard bacteria growth.

Chris:  How can you tell that the bacteria growth is retarded? Are there questions we ask them; or do they just look stupider?   :confused:

I haven't ground pork with mine, but it makes fine burger with deer meet, even when the meat isn't even chilled.  No problems or complaints here.

Chad

Check out country style ribs for grinding. May need to remove a couple small bones, but they are already stripped about hopper size and have nice fat/meat ratio. I usually mix about 75/25 venison/pork.

Used to be you could pick them up about .99/lb, but any more they are bit more than that... I'd love to shoot my own pork!

I have a torrey grinder. Paid almost 2500.00 for it and it works great. Room temp meat, frozen meat, it doesnt matter.

if you dont have the grinder plate cap  tightened up good , connective tissue will get wrapped up between the knives and plate and you will have the same problem ...... I have had this happen with my Oster a few times  ........ I'm gonna buy a new Cabelas grinder before next year !!!!!!!

I think LEM makes the cabelo's grinder...could be wrong.

But I second the comment, make sure the "nut" is screwed on tight and I try to keep one blade for each grinding plate.  With a a good blade, should "cut" the meat as it goes through, not pulp it.  I have it cold but not necessarily frozen.  You could have a plate and/or blade that doesn't fit flat with one another.

I agree with SOS, Make sure that you use the same blade with the same plate at all times. Just take a large twisty tie and keep them together so they don't get mixed up.