Grinder designed for meat and not straight fat. Good rule is mix with meat at about 10% fat to 90% muscle. The fat will turn to mush and what doesn't pass through the cutter will naturally stick to the interior of the head like glue.
answered 4 months, 4 weeks ago
i used beef fat for the first time and my #8 didnt care for it i usually use pork fat non-salted. make sure of that. but beef fat was hard on it i will not use it again
answered 1 year, 4 months ago
Try grinding your fat when it's frozen. that seems to work best for me. I will not solve the problem but it does help.
answered 2 years, 5 months ago
Put the fat in the freezer for about 2-3 hours before grinding it. Don't do all fat at once mix some lean with it to keep grinder clean if possible.
answered 2 years, 6 months ago
- Southampton County, VA
try spraying it down with some veg oil spray prior to assembly. and grind everything very cold even partially, very partially frozen. that may help...good luck!
I just ground up 51 lbs of deer burger this afternoon with my new grinder. I had no problem what so ever grinding up fat, silver skin, or anything else that I put through it. The only problem is cleaning fat out of the grinder head when you are done. I decided to put my grinder head, auger, blade, die and everything else in a big pot of water and boit it out. It worked wonderfully. I boiled it all for about ten minutes and then ran a brush through it. You will waste your time trying to get the fat build up out of the head, auger any other way.
answered 4 years, 3 months ago