Clogged end plate sounds like one of two problems both relating to the blade. Either blade is dull or blade it not tight enough against plate for clean cut.
I sue the stainless curvedblades on my grinders leaned not to bother with the steel straight style.
Like show in this link
http://www.lemproducts.com/category/Grinder_knives
Now that I think about it, I think it may be due to the blade not being tight enough. Since I had to keep cleaning the plates, I would only hand tighten the ring that holds the plate and blade. I'll crank it down tight the next time I use it.
If the machine is bogging down on silver skin its one of 2 things. A dull cutting knife or not enough ass in the motor to cut thru it. I replace the knife about every 3~4 years. I did 40 bags yesterday all on the fine plate, and only had to stop and clean one time. And I only did that because I was taking a break and wanted all the meat out of it
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at 18 lbs per minute how long is that.
This is great information for sure. Thanks for all the tips
Question though, what do you do with all the ground venison? I have always found it very gamey tasting and unless it is spiced to the nines it is not good. I recently received some jerky from a friend in Texas who makes his jerky with ground venison and it was, by far, he best jerky I ever ate.
