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Meat Grinder Plates
Whitetail Deer
Contributors to this thread:
Creed 27-Nov-17
buckfevered 27-Nov-17
rodb 27-Nov-17
Creed 27-Nov-17
APauls 27-Nov-17
cnelk 27-Nov-17
mtoomey 27-Nov-17
Vids 27-Nov-17
LKH 27-Nov-17
RJ Hunt 27-Nov-17
BigOk 27-Nov-17
IdyllwildArcher 27-Nov-17
Creed 28-Nov-17
Kodiak 28-Nov-17
ELKMAN 28-Nov-17
Cornpone 28-Nov-17
carcus 28-Nov-17
brunse 28-Nov-17
Hunting5555 29-Nov-17
Creed 29-Nov-17
From: Creed
27-Nov-17
I just bought a 1hp Cabelas Carnivore Meat Grinder but I need some opinions I normally grind my deer twice with a med. grind plate, however the new grinder came with the 4.5 mm and 10 mm grinding plates. I feel like the 4.5 would make mushy burger but I'm afraid the 10 mm is too large. For those who grind out there should I go ahead and buy the 7mm plate or just try double grinding the 4.5?

Thanks for the help

From: buckfevered
27-Nov-17
I grind mine twice. The first pass is with a coarser plate, looks like coarse ground beef, while the second pass is with a smaller plate, which comes out looking like the consistancy of ground beef at the market. Don't know the mm numbers but a 7 and 4.5 seem about right.

From: rodb
27-Nov-17
I double grind with the course plate.

From: Creed
27-Nov-17
rodb, Is the textured good?

From: APauls
27-Nov-17
I always single grind with a smaller hole. It may be smaller than 4.5mm can't tell you offhand. Never had a problem. I like it

From: cnelk
27-Nov-17
It depends on what you use the meat for.

If you do a lot of chili, spaghetti, I like to grind once using the larger plate. Ive found if you do a double grind - large/small - the burger texture is small, like soup style

My typical process is to grind once with larger plate. Package and freeze. As I do lots of chili/spaghetti.

Then, if I do summer sausage, I thaw the meat, add fat, seasonings and cure, refrigerate for a day then run it thru the grinder using the triangular opening plate. Texture is pretty fine, not course at all

If I do jerky from ground meat [once ground], I thaw and add seasonings/cure. Refrigerate overnite.

Then, use my jerky shooter for some sticks that have really nice texture.

From: mtoomey
27-Nov-17
I do so single grind with the 4.5mm plate for burger. Mike

From: Vids
27-Nov-17
I do a single grind for chili with the 10 mm as I like the coarse meat for that, and do a second grind through a 4.5 mm plate for everything else. I think it goes more smoothly if you run it through the 10 mm first before going to the 4.5 mm plate.

From: LKH
27-Nov-17
I leave a lot of tendon and other membranes in the meat and it's about impossible to do a single small hole grind. Mine has a plate with what resembles triangles (large) and then I use the larger of 2 smaller round hole plates. Great texture.

From: RJ Hunt
27-Nov-17
I run mine through twice. First through a coarse plate then a second through a fine plate. Think the larger is about 1/4” and the smaller about 1/8”. I also have the 1hp Cabela’s and works great. Just keep the meat really cold. Sometimes I thaw to the point the meat is not quite thawed and runs through very well and cuts all tendon and sinew. I like the ideas of one coarse grind for chili. May try that this weekend.

From: BigOk
27-Nov-17
Mine has 3,4.5 and 8. I double grind with the 8. Use for any meal. Tried the 4.5 but took to long to grind.

27-Nov-17
Double grind with the big plate, burger and sausage. Unless you want it like liverwurst.

From: Creed
28-Nov-17
I'm thinking about doing a sample tonight. I have a deer in the cooler so I might try single 10 mm grind double 10 mm grind single 4.5 mm grind 10 mm + 4.5 mm grind

I would love to do a single grind but I'm not sure how well the fat will get mixed in. I like to run beef fat kinda lean 2.5 lb per deer. Anyway Thanks alot for the imput

From: Kodiak
28-Nov-17

Kodiak  's embedded Photo
Kodiak  's embedded Photo

From: ELKMAN
28-Nov-17
Get the plate/size you want. Double grinding is SO hard on your machine. And a complete waste of your time.

From: Cornpone
28-Nov-17
I double grind with the 4.5mm plate. I mix beef suet (harder, drier fat around the kidneys) with the deer/elk/moose at a ratio of 10:1 then double grind which mixes it perfectly.

From: carcus
28-Nov-17
Double grind with the big plate, on the second grind I ad my ground pork, so it helps mix it

From: brunse
28-Nov-17
One grind. Probably smaller than 7. I put a pound through twice. Yuck. Just one pass for me. But I handgrind.

From: Hunting5555
29-Nov-17
Grind first with course plate then second grind with small plate. looks like hamburger from the store.

From: Creed
29-Nov-17

Creed's embedded Photo
First Grind 10 MM Plate
Creed's embedded Photo
First Grind 10 MM Plate
Creed's embedded Photo
Left side 4.5 MM Right side 10 MM
Creed's embedded Photo
Left side 4.5 MM Right side 10 MM
Creed's embedded Photo
Edit Left Side 4.5 MM Right Side 10MM
Creed's embedded Photo
Edit Left Side 4.5 MM Right Side 10MM
First Grind 10 mm ( First Pic), Second Grind Right Side 10 mm plate, Left Side 4.5 mm plate ( Second Pic)

I ordered the 7 mm plate today. It might just be me but I want something in between these.

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