I like to add beef suet to my deer burger but I do have problems grinding the suet . It tends to cake up in the grinder and will actually stop the grinder from grinding . You have to take the plate and knife out every so often and clean things out .
Anyone have any tips for grinding suet ?
BTW ......... I have tried many different fat sources for my deer burger and suet is the best ... hands down . It is loaded with flavor and has a low melting point so the fat cooks out well. Most people dont even realize they are eating deer burger ,they think it is beef .
if you are interested ....... 10 lbs deer meat , 1 1/2 -2 lbs beef suet , 1 lb bacon ............ I grind thru a course plate twice