Grinding straight into meat bags

[Cas8101]

new here so I hope I posted to right forum. Curious for tips/tricks from those who grind straight through a 2” burger bag stuffer tube and fill bags at same time they grind the burger

My current setup is a #32 grinder with the “loved/hated” LEM dual grind adapter. I grind a lot of deer burger every year. Several hundred pounds if not more. Few months back I bought a 2” stuffing tube and have since attempted to grind straight into 2lb burger bags with mixed results. At times it runs flawless, at times meat backs up into auger throat and get a blob just spinning on the auger not wanting to get pulled back through the plates and out the stuffer.

All usual suspects ruled out, flattened/sharpened knives and plates
Blade installed correct side out
Meat part frozen

For those that have experience doing this are y’all experiencing an occasional issues that I am?
How do you clear a jam? Reverse, feed ice cubes etc

Really want to get this dialed in because when it’s running right I can mow through some burger. Grinding, stuffing, and bagging all in one pass

 

[SmokinEdge]

First welcome to the forum.

I have no experience stuffing into bags with the 2” tube, I try to avoid stuffing anything from the grinder PITA generally. That said I do have a lot of seat time on a grinder. So let’s figure out why meat is sticking to the auger.

First question, at what point in the process does this happen? Random, beginning or farther into the stuffing?

Next question, do you lube the back end of the auger where it rides in the bushing?

Next question, do you pre freeze the grinder parts?

 

[smokerjim]

Are you making sure you are tightening the head down right every time so that the blade is snug against the plate.

 

[Cas8101]

First welcome to the forum.

I have no experience stuffing into bags with the 2” tube, I try to avoid stuffing anything from the grinder PITA generally. That said I do have a lot of seat time on a grinder. So let’s figure out why meat is sticking to the auger.

First question, at what point in the process does this happen? Random, beginning or farther into the stuffing?

Next question, do you lube the back end of the auger where it rides in the bushing?

Next question, do you pre freeze the grinder parts?

It’s random when it starts acting up but it’s usually starts after filling or a few tubes.

Yes sir lube the backend of the auger under the bushing and a dab on top of the bushing with Sanitary Petrol Gel foodsafe lube. Also lube plates/knife with a bit of mineral oil

And yes freeze assembled grinder head and all parts

 

[Cas8101]

Are you making sure you are tightening the head down right every time so that the blade is snug against the plate.

Yessir and I’ve experimented a bit with varying degrees of snugness. I almost think its backpressure from filling the tube that forces ground meat backwards back through the plates and into the auger. If I stop grinder and reverse and pull out the jam it will run well again for a bit but eventually do it again. I may try running some ice through it next time and see if that clears the auger. Even when fighting with it I can still run 50lbs through grinder, out the tube and into a bag in under 45 minutes but if it just ran without issues I could reduce that time by a third easily. I worry that I’m getting a bit of smearing from having to force new meat through the log jam rather than stop to clear the jam. Before I give up and start stuffing meat bags in a separate process through a sausage stuffer I figured I’d ask here in case I’m missing something

 

[Fueling Around]

Don't freeze the grinder head and auger. I also don't freeze my meat. Garage fridge is at 32° so that is cold enough. I only take enough out of the fridge for a batch.
With a 32 you have too much throat for frozen on the outside but still warm on the inside meat chunks. Cut the meat smaller and chill to 32°
A big tube doesn't put any back pressure into the grinder

 

[Timber II]

I’ve done this for years. I had troubles you speak of when I used a cheap 100$ lem grinder. When I upgraded to the Weston #12 (600$) my troubles were over. I’m not familiar with the dual grind either but anyway. I cut deer meat in 1” cubes or cross grain strips. Not overloading the hopper seems to work better for me also. I can see the auger before another chunk goes in. Also set up a foot petal/ on off switch which is nice . Hope this helps and welcome aboard

 

[Cas8101]

I’ve always ground partially frozen so you’re telling me to try just 32 degree cold meat. Got it and am open to anything. But if you could elaborate on why this is necessary with a 32 sized grinder I’d appreciate it so I can understand better. Also I’ve always froze head and auger so please clarify reason for not. Thanks

Don't freeze the grinder head and auger. I also don't freeze my meat. Garage fridge is at 32° so that is cold enough. I only take enough out of the fridge for a batch.
With a 32 you have too much throat for frozen on the outside but still warm on the inside meat chunks. Cut the meat smaller and chill to 32°
A big tube doesn't put any back pressure into the grinder

 

[radioguy]

I don't use the grinder for stuffing at all. I did try some 1 and 2 pound bags last year. Bought bags and tape sealer from Waltons. Works great for bulk easy to guage 1/2 pound increments. Faster only trouble is with the tape sealer. Built for right handers and I'm a lefty. Mrs takes care of the tape sealer.

RG

 

[zwiller]

Random thoughts. You need to make more jerky HA! Be curious of processor would do it for you for a reasonable fee. Maybe try a smaller diameter tube. The thought would be that it would create more forward pressure than back pressure. Good luck!

 

[Cas8101]

Random thoughts. You need to make more jerky HA! Be curious of processor would do it for you for a reasonable fee. Maybe try a smaller diameter tube. The thought would be that it would create more forward pressure than back pressure. Good luck!

Might try a 1.5” tube, never know. And we do make our fair share of jerky. Prcocessors are pricey in south TX and you aren’t guaranteed to get your meat specifically back. You just get back whatever they had going through the grinder that day which I can’t do. I want my meat that I know was taken care of properly. Besides I enjoy the processing just trying to be as efficient as possible and get my machine I invested a chunk in running at peak operations. Thanks for the input!

 

[Gonna Smoke]

Prcocessors are pricey in south TX and you aren’t guaranteed to get your meat specifically back. You just get back whatever they had going through the grinder that day which I can’t do. I want my meat that I know was taken care of properly.

That's why I always processed my own deer and I can hang it as long as I want...

 

[SmokinEdge]

It’s random when it starts acting up but it’s usually starts after filling or a few tubes.

Yes sir lube the backend of the auger under the bushing and a dab on top of the bushing with Sanitary Petrol Gel foodsafe lube. Also lube plates/knife with a bit of mineral oil

And yes freeze assembled grinder head and all parts

After giving this more thought here is where I’m at.

I too run the dual grind from LEM, it’s the #8 so same setup just smaller. I’ve had my auger plug on three different occasions and each for a different reason.

First time I didn’t lube the rear auger bushing and the auger got hot enough that the meat stuck to it just like a no seasoned skillet would do. Lube the bushing and auger stays cold.

Second time, I put the auger head and parts in the freezer for a good bit before grinding. When I started grinding the meat stuck to the auger just like a tongue would on a cold winter day to a flagpole. Stopped freezing the auger head/parts never another problem, and with bushing lubed and meat par froze the auger head stays close to the meat temp problem solved.

Third time was interesting. We were processing a hog and running bigger batches of meat/fat through the grinder. Because I have the dual grind we were cutting longer strips of meat and feeding the grinder. Saves knife work, but what happened twice in that grinding session was the auger plugged and had to be removed to clear the jam. What I found was the higher volume of fat we were sending through actually filled in the space around the veins inside the head that the auger rides inside of. They are helical the length of the auger system, once those packed tight with fat the meat no longer could move along the auger. Fat was really cold too. Had to clean the head out with warm water, put it back together and grinding was fine for a while then it happened again towards the end of grinding. Never had that problem since but it was a PITA then.

The dual grind works very well and I don’t think that is lending to your problem. Another thing could be to much back pressure if trying to stuff the bags pretty tight.

 

[chopsaw]

Maybe try a smaller diameter tube. The thought would be that it would create more forward pressure than back pressure.

My thoughts as well . That 2" would be great on a stuffer . On a grinder you need a smaller diameter in my opinion .

 

[Fueling Around]

I’ve always ground partially frozen so you’re telling me to try just 32 degree cold meat. Got it and am open to anything. But if you could elaborate on why this is necessary with a 32 sized grinder I’d appreciate it so I can understand better. Also I’ve always froze head and auger so please clarify reason for not. Thanks

I get a more consistent grind with well chilled meat versus partially (some fully frozen) frozen meat strips. But I use a #8 versus your big bore
The meat shops I've been in that use a large bore grinder don't freeze the meat either. They also fill bags straight off the grinder.
As chopsaw mentioned, meat and fats may stick to a frozen head.
I can straight grind beef fat without an issue. I cannot straight grind pork fat without it gumming up in the head. I haven't gotten my head around that.
I don't have the dual grind and no desire to try one. Nice idea and lots of members have great result, but the choke point between the knives just tells me to double grind.

Try the suggestions and see what works better for you.

 

[Cas8101]

After giving this more thought here is where I’m at.

I too run the dual grind from LEM, it’s the #8 so same setup just smaller. I’ve had my auger plug on three different occasions and each for a different reason.

First time I didn’t lube the rear auger bushing and the auger got hot enough that the meat stuck to it just like a no seasoned skillet would do. Lube the bushing and auger stays cold.

Second time, I put the auger head and parts in the freezer for a good bit before grinding. When I started grinding the meat stuck to the auger just like a tongue would on a cold winter day to a flagpole. Stopped freezing the auger head/parts never another problem, and with bushing lubed and meat par froze the auger head stays close to the meat temp problem solved.

Third time was interesting. We were processing a hog and running bigger batches of meat/fat through the grinder. Because I have the dual grind we were cutting longer strips of meat and feeding the grinder. Saves knife work, but what happened twice in that grinding session was the auger plugged and had to be removed to clear the jam. What I found was the higher volume of fat we were sending through actually filled in the space around the veins inside the head that the auger rides inside of. They are helical the length of the auger system, once those packed tight with fat the meat no longer could move along the auger. Fat was really cold too. Had to clean the head out with warm water, put it back together and grinding was fine for a while then it happened again towards the end of grinding. Never had that problem since but it was a PITA then.

The dual grind works very well and I don’t think that is lending to your problem. Another thing could be to much back pressure if trying to stuff the bags pretty tigh

 

[Cas8101]

Appreciate the thoughts, I think I’ll not freeze my auger and parts next go round. Doing a 100 lbs of Nilgai and a bit if Axis Friday night so I’ll report back with a success story hopefully

 

[Cas8101]

Did that 150lb batch today with mixed results. I don’t know but I think I might be done with this experiment. Either that or I’m gonna buy a huge sausage stuffer for packing the meat bags and it will create the opportunity for me to make some sausages as well. For me trying to stuff bags from the grinder is looking like a bust

 

[dward51]

Since you said you were going to buy a "huge sausage stuffer", I highly recommend a electric one with a foot pedal no matter what brand you choose. I bought their 10lb model when it came out and love it. That foot pedal has made stuffing a 1 man job for even 17mm snack stick casings, so using the biggest tube for bulk packages will be a breeze. If you go with LEM or Waltons, I know they both have a ton of accessories for those stuffers. I have the double patty maker, and the snack stick, patty, jerky maker (extrudes on a roll of waxed paper), and the juicer accessories for my grinder and my stuffer (fit both).