Recent content by alaskanhunter
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Questions/problems with regrinding burger.
My buddy that has the machine turning equipment has the auger but has been out of town. Maybe in the next month or two we'll get the new auger built up and ready to go. I could not order the auger from Cabela's, I had to order it from the manufacture of the grinder. I tried a few different ways...- alaskanhunter
- Post #26
- Forum: Sausage
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Questions/problems with regrinding burger.
I was able to order a spare auger and I have that in hand, this way I will be able to do a side by side comparison of the clearance factor when I am done. This will be a project for after the holidays, hunting season is over so no rush at this point. I will try and update this thread after I...- alaskanhunter
- Post #22
- Forum: Sausage
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Questions/problems with regrinding burger.
I have played with epoxy and JB weld on many projects. I just don't think that it would hold well enough on a high force edge like that without popping off. Maybe if you really built up the edge overlapping onto the faces. I appreciate the idea though and without having access to a machine shop...- alaskanhunter
- Post #17
- Forum: Sausage
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Questions/problems with regrinding burger.
I am thinking the auger clearance is a big part of my problem. I think I may have a bead welded along the auger edge and turn it down to a tight tolerance on a lathe. I must have got spoiled with a working grinder where a plunger was rarely ever used.- alaskanhunter
- Post #14
- Forum: Sausage
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Questions/problems with regrinding burger.
Sharpening the blades did make a big difference. Still not as self auguring as I would have expected but much better than the last time I ground burger. With a tighter fitting plunger and the cutter sharpening, I was grinding the re-grind two to three times faster than last time.- alaskanhunter
- Post #11
- Forum: Sausage
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The Hello post.
I am in Wrangell. I was just peeking into the jerky section. I can see that I'll be spending some time in that section!- alaskanhunter
- Post #5
- Forum: Roll Call
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Questions/problems with regrinding burger.
The blade is proper against the plate and I'm not using any parts not intended for grinding. I have been grinding for years, this is just the first time with my new grinder. I think the plates are 7mm and 4.5mm. These are all brand new and appear sharp but thanks to Cranky Buzzard for the link...- alaskanhunter
- Post #9
- Forum: Sausage
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Questions/problems with regrinding burger.
The meat was not frozen but the added fat was. By the time of the regrind, the mix was nice and cool but far from frozen. I would not have expected it to stall either but it did for the entire 130 pounds. I wonder if I need to make the auger a little larger in diameter to create more push?- alaskanhunter
- Post #3
- Forum: Sausage
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Questions/problems with regrinding burger.
I hunt and put up moose and deer every season and a large part of this involves grinding burger. Other than a few cuts of meat for steaks or roasts, I grind everything else. I am very meticulous about my processing and keep everything clean and spend probably way more time than needed trimming...- alaskanhunter
- Thread
- Replies: 25
- Forum: Sausage
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The Hello post.
Hello, I just signed up for the Smoking Meat Forums as there appears to be a wealth of information and experience here. I am looking for some expert opinions on regrinding burger and that is what brought me here. I will start a thread under sausage I think for this question since I can't find a...- alaskanhunter
- Thread
- Replies: 5
- Forum: Roll Call
