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.
Any idea of brand on the “brown” ones? I used to be able to buy them from my local butcher but he has since stopped selling them. Or where to purchase?
@ramt600 I had the same thing happen with the reddish ones also and the brown ones worked the best so, I just stopped using the red casings.
Another way is with a digital gram scale. 1 ounce = 28 grams. 6 oz = 168 grams. 168 ÷ 100 = 1.68 grams per pound.
You will need to inject the hams first. After injecting, then take any leftover brine, and put that with the hams into a tumbler. Then, tumble for 2-3 hours. Hold it overnight in a cooler, and then smoke it the next day!
Thank you Austin, looking forward to try it with my new vacuum tumbler! As the tumbler does not allow for 24 hours of tumble ( dial cannot be set longer than one hour )what is recommended for doing a ham?
If the usage is 6 oz per 100 lb of meat, to recalculate for another batch size, simply divide the additive weight by the meat block weight (6/100) and that equals how much to use per lb of meat (which is 0.06 oz per lb). You can then take the 0.06 oz and multiple that by however many pounds of meat you are making, so if that is 5 lb, then you end up needing 0.3 oz per 5 lb of meat.