First Time Using Our Meat Your Maker! 1.5 HP Grinder
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- Опубликовано: 10 фев 2025
- After 30 years, our local processor quit taking deer and forced us to make some decisions. Follow along as we break out our new grinder and learn how to use it!
Burger bags: amzn.to/3QVoATC
Tape bag sealer: amzn.to/49xopow
FYI, that first plate you used is the plate for when you are stuffing sausage or your bags without actually grinding it. My grinder you actually don't even put the cutter blade in when you are using it as a stuffer. If I was grinding straight burger I would just double grind through that medium plate. A quick tip is to keep that meat as close as you can to freezing. It grinds so much cleaner. Not so squishy so to say I guess, just nice and firm.
We’ll definitely get it much colder next time, for sure!! This was a huge learning curve in that regard (not just the grinding but the management of the meat UNTIL we grind). The new shop fridge will help greatly in that aspect. I’ll probably adjust the temp WAY down.
@StaggsintheWild only learn by doing brother!! Keep at it. It will pay for itself in no time. Back when I actually hunted the only meat we took to locker was for snack sticks and summer sausage. We did everything else.
@@dohman76 I’m actually planning on buying a big Pit Boss pellet smoker for the shop next year and making our own summer sausage too. Then we won’t be missing anything we used to get made at the processor.
I've been processing my deer for several years. I have a 1.5 hp grinder as well. For a good quality grind make sure you remove all the sinu (silver skin). It gets wrapped up in the blades/auger and slows the process down. I normally run mine through the grinder twice. Once with the course die and the second time with a finer. I use beef tallow for added fat.
Double grind on the medium plate, then use the kidney plate for stuffing the bags. Ice cold. Also lubricate your blade, plate and auger with food grade silicone spray to minimize wear and tear.
What is the “kidney plate”? The one with all the small holes?
Why wouldn’t I just stuff the bags on the second grind?
@@StaggsintheWild kidney blade is the blade you used on first grind. The holes resemble a kidney shape. The kidney plate allows you to fill the bags quicker. It would be interesting to see the time difference between our method and running it through the third time with kidney plate.
That awesome shop make you look professional. The sausage is even better.
I have the .5 hp grinder and it’s a beast. It serves the purpose for what we do. I would suggest getting the sausage 15 lb sausage stuffer it will make that bag filling process easier and quicker. Also putting the auger, horn and blades in the freezer at least for a half an hour before you start and do that process with every thing cold will make things quicker.
I always season everything before the 1st grind. This way the seasoning will get mixed in
WE BEEN DOING OUR PROCESSING FOR YEARS WE DO HAMBER, PAN SAUSAGE , AND WE DO SMOKE SAUSAGE. I PREFER WILD PORK AND IF WE NEED A LITTLE MORE FAT WE USE SMOKE BACON ENDS TO ADD TO IT. IF YOU VAN GET THEM ON SALE PORK HAMS, PORK SHOULDER IS GOOD TO. WE HAVE A MEAT MARKET WE BUY PORK IN 60 LBS BOXES WORKS VERY GOOD HAS LOTS OF FAT BUT ALSO GOOD MEAT AS WELL. I HAVE A OLDER GRINDER MADE IN 1920 AND ITS A WORK HORSE. I JUST DONE 60 LBS OF PORK SAUSAGE , 165 LBS HAMBUGER, 170 DEER AND PORK SAUSAGE. I LIKE MINE 50 \ 50 I DONT LIKE A LOT OF FAT BUT I DONT LIKE IT DRY. AWSOME VIDEO KEEP UP THE GOOD WOKRK.
My only suggestion is put all the metal pieces in the freezer about 24 hours ahead of time, and get that meat cold. And as has been suggested just double grind through the medium dye.
I have the 1 hp MEAT! grinder and love it also. I would suggest buying a meat stuffer for filling your bags. It's much easier and faster to use than the grinder and saves a lot of wear and tear on it also.
Funny video! I know your new to grinding but that first plate you used is for stuffing sausage. The other 2 plates are for grinding! 🤪
Yeah I’ve learned a lot since we made this 😁👍
@@StaggsintheWild I really enjoy your enthusiasm! Looks like a really good grinder and setup! The only other suggestion is to get some quality butcher knives and your all set! Keep up the good work and best of luck in all your endeavors!
Jesus loves us all!👍
After bagging the burger I put it in freezer and let it nice and firm then I put it in vacuum seal it. It will bump the shelve life up more.
Yes next time switch your blades. Use the medium blade. Then take the blade out and use the stuffer blade will make it even easier!
I use beef fat with deer meat. Deer meat will keep longer with beef fat rather than pork fat. I prefer to grind only once as it seems to make the meat mushy if you run it thru again. I use the medium plate and it does a good job. I have an older version 1 1/2 HP Cabelas meat grinder that look similar to yours. I also have a meat mixer. I grind the meat and grind the fat separately and then mix them together in the meat mixer. It distributes the fat more evenly this way.
I chunk the meat up rather big and let the grinder do its thing. It can grind as fast as I can feed it. My grinder is a #32 and it can take large pieces. I like to chill the meat in ice water in a cooler for a couple of days to stiffen the meat and it makes it easier to process.
8# of venison and 2# of bacon ends is 80/20. 12 and 2 is 86/14.
Someone didn’t watch until the end 😂
Someone still doesn't understand 80/20. 80% (or 8lbs) venison and 20% bacon ends (or 2 lbs) is 100% 10 and 2 is not 80/20. Still a nice video, thanks for sharing.
This 👆🏻
That first plate is NOT a grinding plate its the stuffer plate for doing sausage or bagging ground meat. What you call medium is the std large grind plate. FYI there are lots of various sausage that will use tyat small plate.
Yep... Learned a lot since this first video! Thanks for taking the time to comment. Needed you there that first day, LOL! We'll probably follow up with another video down the road now that we've figured a lot of stuff out. :)
I have never personally done bacon ends I know for me when I have done sausage I didn’t like the taste 80/20 the sausage I used just overpowered the deer meat for me but it could have been the sausage I used since then I do all mine with beef fat another tip strips are better then cubes it’s easier on the grinder as well to pull the strips
I grind my deer meat once then beef fat then I blend it with my hands then grind it all together I have a meat blender but it was just something else I had to clean after and I didn’t think it was needed
And others have said the closer the meat is to froze the better it is less mush and makes clean up easier
I did another batch last night … since the bacon ends come fairly cubed up, what I think I’ll do is run the meat through the course grind one time, then mix in the bacon ends by hand. The next blend will be with the medium plate straight into the bags.
Do you ever see any black/grey things come out as you are grinding? Like a small spec about the size of a grain of rice.
I have a .5hp from Meat! We’ve owned it for 1year now and it does it every single time, the worst was when I ground up a hog and it had lots of lard.
When I go to clean up I notice it’s built up on the center of the blade where there auger tip gets inserted
I have not … and I clean it pretty darn thoroughly myself so I would think I would have seen something like that if it was happening?
@@StaggsintheWild yeah if it was happening you would definitely see it. I just took a really close look and can see the auger sort of moving at the tip while turning and rubs on the plate with all the small holes making that grey residue. I think I got a bent auger from the begging. I’ll contact them to see what they can do.
Thanks for your reply
I use to use tallow..but I stopped I don't use any fat at all now...
In most meat rooms when using the stuffing tube you use the kidney plate WITH NO KNIFE for maximim flow but the worm is still supported by the worm stud and the center hole in the plate. I seen them blow a hole right through the grinding😢 cylinder on Hollymatic 180A and ruin the entire machine because of too much pressure. Good luck...
Thanks for the advice… I’ll do that the next time I stuff the bags.
How's that meat grinder held up? Thinking about getting the 1 hp
It still grinds as easily as it did the day I got it … it’s a tank!
@StaggsintheWild one more question, you ever just use the medium grind plate first? Without using the course?
@ yes I actually did several batches like that … not sure if it’s just because of the 1.5 HP motor but it’s virtually effortless.
I have the #32 meat your maker grinder and always get grease on the end at the cutter plate. It sometimes gets in my meat. I don't think this is right. Has anyone else had this problem.
So I’ve learned a LOT since making this initial video … I’ll probably do a follow-up video next year to address some of the mistakes I made and point out some of the things I’ve learned. From what you’re describing, it sounds like cooling down your meat a lot more might be a big help. I found that as my meat warmed up, it was much more prone to just creating greasy fat matter at the end of my auger, whereas if I kept it JUST above freezing, it was an absolute pleasure to grind. Hope that helps!
I don’t think that you have the blades set up right. It’s a dual grind and uses that really big kidney plate and one of the other two for either course or fine grind at the same time.
You scared me bad! - watch your video 10:59 you put your fingers by the shear blades! - then you turn machine on with your foot!
😂😂 That scared you?! Lol.
If you dont buy your new Meat grinder on sale your gonna get srewed for a couple hundred bucks.I did .Everytime I plug it in I rember my loss.But good grinder
10:2 is not 80/20. Just sayin.