Grinder Question

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duckybud

Smoke Blower
Original poster
SMF Premier Member
Apr 17, 2011
82
22
Virginia Illinois
I have a Lem "Big Bite #8 Model 779. This is the higher hp model of the big bite #8 series, I am having problems with it wanting to pull the meat through the cutter, no matter which plate I am using. The meat was partially frozen and this time I was using the 3/8 plate and still had to force
the meat into the grinder, it was chunked into about 1" squares. Then i tried to grind a second time through a 3/16 plate, and it took almost an hour to regrind 10 pounds.

The plates and cutter have been trued up on a 1200 grit diamond stone, to the point of completely removing a marker from the surfaces. Has anyone else run into this before? Any suggestions on what else to try. It almost acts like the feed screw is to small for the grinder horn. On the regrind the meat was plastered to the wall of the horn and didn't want to feed.
 
I would suggest using smaller sized pieces of meat for a #8 grinder. Take the auger out of the grinder head and measure the distance between the auger blade. Cut your pieces so they sill easily fit down in the auger. Grinder should grab it easily then....
 
Sorry smokerjim smokerjim we were typing at the same time.

I have the same #8 grinder and it eats meat as fast as I can feed it. About 5# meat in maybe 2-3 minutes. I bought the dual grind attachment and can now just cut meat into long pieces narrow enough to fit in the throat and can be 6” or so long, that grinder is hungry and I just let it eat.
 
I have a #8 big bite as well and I have no issues. I usually cut everything to about an inch.
 
I use a different brand no. 12 , but I cut all mine into strips with a taper on one end . The tapered end goes in first . I normally don't need the push stick .
We have a running joke on processing day...if you could cut a deer so that all the meat is in one long strip 1" x 1" wide, you could put one end in the grinder and walk away until it is all ground. We actually tried that one time with a pork butt....it worked....
 
On the regrind the meat was plastered to the wall of the horn and didn't want to feed.
I have had that happen if the first grind wasn't cold enough when trying to run it back through.

I take the first grind and form it into logs that will fit down the throat of the grinder, then throw into the freezer until partially frozen.
 
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DB, IMHO, your plate and knife aren't matched together squarely. Try a brand new plate/knife and see if that corrects the problem. Only other idea I have is that your thrust washer on the back of the feed screw is severely worn or missing?
 
Thanks to all, the knife is in the right way with the sharp side to the plate. The thrust washer is in place and not worn out. The pieces of meat are small enough to fit into the auger, and not frozen solid still hade give to them. I have 2 sets of plates and knives the both do the same thing.
 
I have a #8 big bite as well and I have no issues. I usually cut everything to about an inch.
4th,000, With your auger pushed all the way to one side if the horn how much room is there left on thee other side? This is with the horn removed and no knife or plate installed. Mine is about 1/8 to 3/16 th'.
 
4th,000, With your auger pushed all the way to one side if the horn how much room is there left on thee other side? This is with the horn removed and no knife or plate installed. Mine is about 1/8 to 3/16 th'.
Are you stuffing with the grinder? Or just straight grinding?
 
4th,000, With your auger pushed all the way to one side if the horn how much room is there left on thee other side? This is with the horn removed and no knife or plate installed. Mine is about 1/8 to 3/16 th'.
That's probably about right. I just looked at mine.
 
Almost sounds like the knives and plates are mis-matched. If the stone wasn't completely true, you might get this result. A honing glass with wet/dry paper pretty much guarantees both will be true.
 
Some great points above!
If knife and plate are good and they match:
I like half thawed
meat and 1 in by like 6 to 8 in strips. I did taper them a little when I had smaller grinders in past. Never any issues. I have a 32 head and 1 1/2 hp now so its pretty much any size goes but I still have best results with the long half frozen chunks couple inches long.
And regrind meat always back into freezer and then cat claw method. Works perfect. No pusher needed.
 
I only have 3 more thoughts
1. Is the plate retainer ring nut staying snug?
2. I don't know what the drive connection is on a LEM. Is it intact and not slipping?
3. Do you put your entire grinder head including plate, knife and auger in the fridge? Don't freeze it or the meat will stick to all the metal parts (think warm tongue on cold metal in the winter).
If the head and auger get warm the meat will push to the outside and gum.

Rest assured, those offering suggestions are "been there done that" experiences.
 
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We have a running joke on processing day... if you could cut a deer so that all the meat is in one long strip 1" x 1" wide, you could put one end in the grinder and walk away until it is all ground. We actually tried that one time with a pork butt.... it worked....

Sorry smokerjim smokerjim we were typing at the same time. I have the same #8 grinder and it eats meat as fast as I can feed it. About 5# meat in maybe 2-3 minutes. I bought the dual grind attachment and can now just cut meat into long pieces narrow enough to fit in the throat and can be 6” or so long, that grinder is hungry and I just let it eat. In

Sorry smokerjim smokerjim we were typing at the same time.

I have the same #8 grinder and it eats meat as fast as I can feed it. About 5# meat in maybe 2-3 minutes. I bought the dual grind attachment and can now just cut meat into long pieces narrow enough to fit in the throat and can be 6” or so long, that grinder is hungry and I just let it eat.


What is a dual grind attachment?
 
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