What’s the science behind chilling the parts ?

Parts of the grinder body and auger get warm/even hot under prolonged use. It helps keep it cold longer.

Yah ive noticed that before . Hmmmm I don’t know if I buy into the fact it would help much .

I’ve been using a cabelas 3/4 hp commercial grade for close to 15 years.

I helped my in-laws grind one year in Louisiana. It was an all day ordeal with lots of drinking and lots of blade cleaning.


So my first time processing I made sure I had plenty beer iced down and plenty of time.

Opened a beer and think I had 2 entire deer ground before I got below the neck on my first beer. I could not believe how much difference a bigger grinder made.

The longest part was in the packaging.


Grinding a deer is literally the easiest part of processing.


A few years ago I bought a burger attachment and it works like a champ as well.

My son and I made 120 deer/bacon/jalapeño burgers in about 2 hours. That’s going from deboned meat to in the freezer.

I vacuum pack them the following day once frozen and put them on the grill frozen. Best burgers we’ve ever made.

Helps a ton, and would especially in warmer climates if you don't grind on cold days or in a cooler. Mushy meat is not attractive, lol.

Cabelas biggest 1HP or 1.5HP meat grinder combo, think its made by Eastman outdoors, or similar, all
are made by same company. Perfect package, it will grind the tuffest meat you can feed it. Remember all the years
ago doing it by hand, dont miss it. We dont use the sausage stuffer in this package, but its all there.
Check it out, got my vote! All grinder parts are available on line from other meat suppliers or companies for
accessories.

Been doing my own for over 10 years now I'd guess. After you do it the first time you'll never go back, you end up with a 10X better product. Processing plants are nasty!

One thing I have not seen mentioned is the noise the cheaper brands/models make. I once joined some friends to grind all our deer from the year and they had one of those lesser models. The thing was so loud we could not talk without yelling and after listening to it for hours, you'll start to lose your mind. I have the 3/4 HP Cabela's "commercial" grade and it is a dream, comparatively. They're heavy and expensive but well worth the additional investment. If you are planning to make your own stuffed sausages, I would invest in a sausage stuffer as well. The sausage will be a better product and will save wear and tear on a grinder trying to use them to force ground meat through a tube.

I do. But the grinder is just part of the equation. There are several sizes of Kitchen-Aide mixers. I have the biggest, most powerful one they make. Got a good deal on it at BB&B several years ago with coupon and KA rebate. It’s the Kitchen-Aide Professional model that has a 6 quart bowl. It does get warm but I don’t overdo it. I stop to re-chill the grinder body a few times during the process. I also tend to grind less of my deer than others do as I like to keep the hind quarters broke down into basic cuts of sirloin, top round, bottom round, eye of round, etc. which leaves me options for jerky or more ground later on. i also keep my shanks and ribs intact. Most of my grind pile is the trimming of major muscle and sinew.

Keeping the grinder body cold keeps the fat content cold so it will grind cleanly without turning into a mushy mess.

3/4 hp, extra grind plates and knives. A stuffing horn and bags will reduce time and labor. Bagged HBM stacks well in the freezer, holds up over time, I use 2# bags, close with hog rings.

I grind the meat one time and put into the freezer for about an hour before grinding a second time. I also put the grinder head in the freezer in between grinds.

I have been processing my own deer for about 35 years. Started out with a hand crank grinder which I still have. When my cranker flew the coop I bought a low end electric one. It is fine for 1 deer and 1 grind. Problem is doing a second grind. A buddy bought 1 from Cabelas several years ago and mine is gathering dust. He also has 15 and 25lb sausage stuffers.

I used to do it all. Now, I take them to schotts and have them deboned, ground into a chili-grind and packaged in 5# bags. Then regrind into whatever I need, pan sausage, links, hamburger, and add my own tallow or fat content and seasonings. Still prefer making my own but realized my prep time and the ache from old age was worth the price of letting the processor do the get ready part.

I sprung for and purchased a really nice LEM Model a couple black Fridays ago it's amazing I believe .75 HP

Yup. I’ve only used it on about 10 lbs of meat that was given to me. Took some time but will work on a pinch for small amounts.