cabelas grinder

BPKHunter · Dec 26, 2011

Been slowly processing more and more of my own game since moving ot Idaho 8 seasons ago. Last stage is grinding my own burger and making my own sausage/pepperoni. Read lots of posts with most recommending 3/4 and 1hp cabelas prof grade grinders for $400-$500. They happened to have the 1/2hp on sale for $279 instead of $350 and I had some points.

After processing some elk that I shot, I had about 15lbs to grind. Took all of 5 minutes, only because I couldn't shovel it fast enough. Through some rough grind into chili. Awesome. Still have to get some pork fat to make final burger, but real impressed with the ability and can't imaging needing a bigger unit to process the ave 1 elk and 2-3 deer a year we kill in my house.

gunguy · Dec 27, 2011

I just got the #10 meat grinder and the heavy duty 3 lb. sausage stuffer for xmas.
Today I used them for the first time, meat grinder worked well, ground up some deer and elk scraps that I saved from this season and mixed in some pork fat, seasoned it with pepperoni seasoning also from cabelas.
The big problem came when it was time to start stuffing the casings. I used the small tube and just could not get meat to flow though the tube, and the meat mix would squirt out the top of the stuffer.
I added water and veg. oil to mix and still no luck, so I made a better gasket from some plastic cut to fit snug in the top of stuffer and tried again, still mix squirted out the top and not out the tube into casings.
I gave up and switched to the #10 grinder and cranked the thing till I got the job done.
Thinking the sausage is a POS--

wisconsinfarmer · Jan 20, 2012

I bought their 1 HP all steel gear grinder and 4 of use that get together every winter and make about 400# of breakfast sausage, summer sausage, and snap sticks the grinder has put over a ton of meat through it and still works great, you will be happy with yours for years to come.

kilbuc · Sep 26, 2012

I have a 3/4 hsp Cabels's grinder. works great ...except... for the augerpin. Have broke 2 of them in 3 years. Cabela's replaces for free, but sort of inconvient when you have 20-40 lbs of meat sitting there.

from the "Hearland of Wyoming"

mattlewis · Oct 2, 2012

LAST EDITED ON Oct-02-12 AT 07:55PM (MST)[p]as far as adding fat for straight burgers, try using beef fat. i find it's a lot better than pork fat for my tastes. i don't like bacon either like some use.

i get beef fat from my butcher, but you can also use chuck roast. about 1 part chuck roast to 4 or 6 parts venison, or 1 part beef fat to 8 or 10 parts venison. (never done it with elk, but i imagine it would be the same.)

the best time to get beef fat from your butcher is when they have chuck or other roasts on sale.

mmwb · Oct 8, 2012

I prefer the pork fat for burgers, so try a little of both to find what suits your taste buds.

dz · Nov 3, 2012

Just remember that pork fat starts to turn rancid at about six months. Beef fat will last more than a year. We used to make a full year of sausage before we learned.

DZ