thegunnut last edited by
Got a Cabelas 3/4 hp grinder for Christmas. Yahooooo !!!
Comes with a 4.5 and 10mm plate.
I would like to get a 7mm plate. Local bass Pro has none.
Anyone know if any other brands (Weston?) will fit?
Are #12 grinding plates “universal”?
Thx in advance for the wisdom.
@thegunnut Not all plates are universal but in general, you can use one for another. The main thing to pay attention to is the way the plate locks into the grinder. Most plates will have either 1 or 3 notches cut out of the plate around its circumference, this is how it locks into the head. 3 notch plates will work with grinders that have 1 or 3 locking tabs, 1 notch plates will not work with 3 tab grinders.
Other than that they should mostly all fit each other, diameter and even thickness is pretty standard, as is the center hole diameter. If you buy a cheap model from another country the plates might be hard to match but with something like a cabellas model you should be good!
Emoneyblue last edited by
Most do fit… Just order a #12 plate and it will fit!
lamurscrappy last edited by
@jonathon is absolutly right. My other advice would be to make sure and buy one with a hub. Makes it much easier to pull out.
@thegunnut I’d also get a knife and keep the knife and plate together so they wear together. Walton’s has Speco plates and knives that can be resharpened over time, I’d say they are worth the extra $, if not they are just disposable.
I seem to be having excessively long smoking/cooking times when it comes to processing my snack sticks & starting to wonder what could be the issue.
my recipe is rather simple…mix an 80/20 batch of beef/pork, add 2.5 tsp #1, 2 bottles of soy vay very teriyaki &8-10 ounces finely cubed cheese, coated in corn starch (poor man’s high temperature cheese). stuff in (now)17mm casings & refrigerate overnight.
when smoking, I start at 120 for a couple hours, and then, every hour to hour and a half, bump it 10 degrees…only starting the smoke after the initial couple hours.
my issue is that everything I rewad says that it should be about a 5-6 hour process…currently, I’m looking at 14 hours & still only up to 140 with the smoker set at 170.
I don’t want to raise the temp much higher & render the fats, but I really can’t be spending 18 hours to get my sticks up to temp on a sunday evening before having to get up early on a monday for work…
any suggestions would be greatly appreciated
Wish me luck! This is my first attempt at something like this. Patience will be my virtue.
The recipe called for Insta Cure #2. Does anyone know if there would be an issue with cooking/eating the trim meat sooner than the time required to fully cure the full cuts or should I cure those along side the others?
@craigrice I tend agree. I’ve had such hit and miss with lamb that it’s been quite some time since I made it. The last was one my folks bought from my aunt and uncle and processed locally. The cuts were just strange to say the least. I don’t remember specifics but the ‘chops’ weren’t what I was used to. The meat was gamey and tough.
When I was in high school my dad had a lamb butchered and my brother and I ate ALL of the chops in a middle of the night, secret, drunken bbq fest. He was so pissed off he didn’t even complain that we drank a case of his keystone ice.