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hand cranked grinders any good?
lenador:
Last year we tried to use a hand crank grinder and it kept clogging over and over And over. I don't know what we were doing wrong and an electric one would have been clogged but it would have been a lot less work.
lebhuntfish:
If you do decide to upgrade to a modern grinder. Make sure that you do your homework. The biggest problem with the electric counter top ones is that a lot of them have plastic cog gears. I burnt up 3 of them from bass pro that was about 80 dollars trying to process 2 deer. Everyone broke the plastic gears. When I took the last one back the manager talked to me and gave me an upgrade to one of their 150 dollar ones that was stainless steel with steel cogs in it. I have since given that one to a buddy and he still uses it. We have had it about 10 years. I upgraded to one that is attached to a meat bandsaw that has two motors, one for the grinder and one for the saw. I can grind 4 deer in about 3 hours wit that. Got it from sportsman guide for under 300. JMO Patrick
Webster:
I have both an antique manual and an electric.
Biggest problem, I believe, is that many don't really trim all the sinew and gristle before grinding.
With an electric, this clogs fairly quickly and builds up enormous pressue, putting a strain on everything,
Besides trimming your meat well, sharpen the star shaped cutter on a flat stone or wet paper.
Any signs of clogging, take the front off and clean..
lebhuntfish:
--- Quote from: Webster on November 14, 2014, 04:14:21 pm ---I have both an antique manual and an electric.
Biggest problem, I believe, is that many don't really trim all the sinew and gristle before grinding.
With an electric, this clogs fairly quickly and builds up enormous pressue, putting a strain on everything,
Besides trimming your meat well, sharpen the star shaped cutter on a flat stone or wet paper.
Any signs of clogging, take the front off and clean..
--- End quote ---
+1 for sure
nclonghunter:
Good info on getting an electric grinder with the metal drive gear. Plastic gears are damaged easier. Also the cutting blades must be sharp as noted, but they must also have good tension against the front plate. It is a scissor motion that cuts the meat and sinew. If a small gap or lack of tension then it will clog much easier. Sometimes small washers can be put behind the auger to tighten the fit.
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