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Discussion in 'Sausage' started by smoke 2 geaux, Dec 20, 2010.

  1. bojo

    bojo Newbie


    I also this year had the same problem while grinding deer burger using beef fat.  The meet and fat  were almost frozen and the plate was tight as recommended by Cabela's    But after I would grind about 10 lbs. of meat,( 90% deer/10% beef fat mixed together) as you said all the fat would gather inside the grinder head filling up the rifling groves.  I'd have to stop and clean out the cold fat before I could continue.  This problem occurred twice with the course cutting plate and once with the fine.  I contacted Cabela's but so far they haven't gave any suggestions to fix the problem.  Over the years I have always used pork fat and never had any problems grinding.  Any suggestions other than "just use pork fat stupid."