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Cooks' Corner
What meat grinder do you choose to process your game
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<blockquote data-quote="bigngreen" data-source="post: 1760821" data-attributes="member: 13632"><p>You want to get a #32 or #42 as they share the same knives and plates as many commercial units so you can get replaceable knives or different plates. </p><p>Longer the auger the better, grind as close to frozen as possible and meat and fat will flow though most but let it warm up and you'll plug.</p><p>I've ran from 10 HP three phase #52's to #32s cutting 2000+ head a season but at home I run a Cabelas #32, I've ran somewhere a 100 head of elk though it and double that in deer and it's been awesome but I sharpen my blades and plates and maintain it. If you can find an old Hobart or Butcher boy that would be a solid score too.</p></blockquote><p></p>
[QUOTE="bigngreen, post: 1760821, member: 13632"] You want to get a #32 or #42 as they share the same knives and plates as many commercial units so you can get replaceable knives or different plates. Longer the auger the better, grind as close to frozen as possible and meat and fat will flow though most but let it warm up and you'll plug. I've ran from 10 HP three phase #52's to #32s cutting 2000+ head a season but at home I run a Cabelas #32, I've ran somewhere a 100 head of elk though it and double that in deer and it's been awesome but I sharpen my blades and plates and maintain it. If you can find an old Hobart or Butcher boy that would be a solid score too. [/QUOTE]
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What meat grinder do you choose to process your game
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