The kitchen aide grinder attachments aren't ideal, but I've done a moose hindquarter or two with one, and it worked pretty good for me. The parts weren't too hard to clean up either, just wipe off, pull sinew off and put in the dishwasher. My main complaint was that you have to cut the pieces small enough to go into the grinder. I don't remember which unit we used, but it was the more powerful one.

Back in '98 I got a nice elk. The neighbors loaned us their Hobart mixer with meat grinder attachment to work up that which we didn't make into roasts, etc. Worked slick. I've wanted one ever since but we no longer are rural nor do we have a freezer to fill 'round here. It sure beat the old hand grinder I grew up with. As mentioned above, a hand grinder can be adapted and turned into a power grinder - if you're handy with tools and can find/make the parts. Folks 'round here do that with with the grinders they use for making arepas.

Hi -

I have several. I keep a 'home use' type like you describe handy, and another as my folks place. They are fine for small amounts. Cutting sinewy parts smallish helps some.

My buddy and I process quite a few deer each year, sometimes more than a dozen. He bought a stainless unit from Cabella's. It's nice enough and works pretty well. I didn't have the heart to tell him I saw nice used commercial units are the local meat cutting supply place for half what he paid : (

In my experiance they all work better if the meat to be ground is very cold. I throw the to be ground meat in a pot or pile on a big heavy duty baking tray. Then it goes into the freezer until it starts to get pretty firm, still pliable, but firm to crunchy in the thin spots.

Running it all though the course grind fast then regrinding is common as well.

My Dad processes several deer a ear into sausage using one of the small units, it can be done.

Good luck, hope you NEED this information soon ; )
Mike P

Aaron,

I have burned out several of the smaller Rival "Grind-O-Matic" kitchen grinders over the decades, but have had good service with them. Since I pick them up at yard sales and garage sales for $5-$10 for the whole set with the stuffer and sometimes the salad chopping/grating sets too, its hard for me to justify the expense of a bigger grinder.

I have had no trouble with them for a deer...usually I manage to kill them by getting impatient with an elk on the table. they ARE slower than a larger and more powerful unit. They also do NOT have a 100% duty cycle. Grinding the meat when its ALMOST frozen seems to help the silverskin/sinew problems as does touching up the grinding disc with a flat stone before one starts.

Yeah I can be cheap...but it works!

AaronE

As far as sinew...she who must be obeyed insists upon total removal. Even the light facia and not just the heavy sinew has to go. End up with a lot of dog meat, but I end up with enough deer every year that a little waste is not an issue. Whether burger or sausage, quality in...quality out. Make sausage with junk trimmings and you get junk sausage.

I use a LEM Bass pro stainless #32 hand grinder. I can do fifteen to twenty pounds without too much problem working by myself. I made the mistake last year of doing fifty pounds at once...NEVER AGAIN with a hand grinder.

I have been wanting to hook up a motor, but cannot find a pulley. The LEM shaft has a unique taper. I have been watching for quite a long time for a cheap commercial on a store closing, flea markets, etc. but it ain't happening. A new heavy duty is a budget buster. I wish I knew..best bet is too keep watching and a deal will come along one day.

I agree about the meat needing to be very cold. Also, another little tip...cut the meat into about one inch cubes. Measure out the spice concoction and put in a big jar. Add about equal amount of water and shake well and put over meat cubes as a slurry. Rinse the jar with a dab of water to clean out the jar and add all the goody. Mix into the cubes in a big tub thouroughly by hand and then grind course, mix by hand just a little and grind again through fine plate.