Grinder head cooling pak
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Joe Hell Cabela’s ice pack for grinder is a waste of money. Put assembled grinder head and meat to be ground in freezer for an hour and then grind. I have done this and ground 75 lbs of pork butt and the grinder head is still cold.
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Seen these in a Cabela’s flier the other day. Seem like a great idea if your doing a large amount of grinding. Had some good reviews. Anyone seen or used these? Tried to send a pic but couldn’t figure that out. Hopefully the link is below.
https://www.cabelas.com/product/CABELAS-COMM-GRADE-GRINDER-COOL-TEK-PACK/2201915.uts
PapaSop I had an old meat grinder size 22 and decided to upgrade. Bought the Cabelas #32. It had the ice pack. First grind it was a beast. When doing hamburger I grind right into the meat tubes on the second grind. The Cabelas was a big disappointment. Tried with and without the cool pack. Didn’t make much difference. The fat just balled up and the hamburger wouldn’t feed. I’m sure if I would have put the meat in the cooler overnight after the first grind it probably would have worked better. I just didn’t want to have to do a cleanup twice. I had the day and wanted to get it done. Wound up getting the old grinder out to finish the job. It worked fine. So much for upgrading. Took the Cabelas back.
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PapaSop I had an old meat grinder size 22 and decided to upgrade. Bought the Cabelas #32. It had the ice pack. First grind it was a beast. When doing hamburger I grind right into the meat tubes on the second grind. The Cabelas was a big disappointment. Tried with and without the cool pack. Didn’t make much difference. The fat just balled up and the hamburger wouldn’t feed. I’m sure if I would have put the meat in the cooler overnight after the first grind it probably would have worked better. I just didn’t want to have to do a cleanup twice. I had the day and wanted to get it done. Wound up getting the old grinder out to finish the job. It worked fine. So much for upgrading. Took the Cabelas back.
doc_craig After doing the first grind I take the assembled head off of the grinder and wrap in plastic and put in the fridge and put the meat in the freezer for an hour or so.Saves a lot of cleaning. When we do big grinds of 6 hogs for whole hog sausage I put the grinder head in fridge over night between grinds. By wrapping the head in plastic it keeps the meat still in the head and plate from drying out.
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PapaSop I had an old meat grinder size 22 and decided to upgrade. Bought the Cabelas #32. It had the ice pack. First grind it was a beast. When doing hamburger I grind right into the meat tubes on the second grind. The Cabelas was a big disappointment. Tried with and without the cool pack. Didn’t make much difference. The fat just balled up and the hamburger wouldn’t feed. I’m sure if I would have put the meat in the cooler overnight after the first grind it probably would have worked better. I just didn’t want to have to do a cleanup twice. I had the day and wanted to get it done. Wound up getting the old grinder out to finish the job. It worked fine. So much for upgrading. Took the Cabelas back.
doc_craig
I still put the head in the freezer ahead of time but was curious on the ice packs. -
PapaSop It’s pretty common on manufacturer specific forums to have the external link rule when relating to competing products and distribution. So long as the link doesn’t fit into that category it’s generally tolerated.
I could probably get away with posting a link to 6ranch.com for example because Walton’s has everything BUT the meat. lol
Joe Hell
Gotcha. Didn’t know that. -
I haven’t used one but I’d like to give it a shot…need to upgrade the grinder first though.
Joe Hell joe I bought the #12 small grinder $200 as per the video it is loud but it dose a good job grinding and works fast
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doc_craig
I still put the head in the freezer ahead of time but was curious on the ice packs.PapaSop when I was young and worked in a small custom cut shop some times when in the middle of an order they would place the grinder head in the freezer overnight
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Joe Hell joe I bought the #12 small grinder $200 as per the video it is loud but it dose a good job grinding and works fast
craigrice I would like to have the #12 for sure. I have the #8 and it gets the job done well on 10-12 lb. batches but I’d like to get it done a little faster. With a #12 I think I might have enough time to grind 10 lbs twice without freezing in between. Hopefully?
As a side note…I’ve heard the #8 is noisy from other but coming from a kitchenaid it’s absolutely silent. Those mixers are obnoxious. I made 6 small batches of different brats this week and the stand mixer pretty much sucks. Lol. By the time your meat is in the casing it’s so battered by the auger that it is nearly a paste. So frustrating
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doc_craig I do my own beef along with what wild game we get. I am all about getting it done when I get started.Have another now.A commercial type size 22, It works well but a little more finicky than the old one. I think these grinder manufactures need to take some notes from the old good ones and how they were built and fed the meat. My new one will out grind my old one but just because it has more ponys.
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doc_craig I do my own beef along with what wild game we get. I am all about getting it done when I get started.Have another now.A commercial type size 22, It works well but a little more finicky than the old one. I think these grinder manufactures need to take some notes from the old good ones and how they were built and fed the meat. My new one will out grind my old one but just because it has more ponys.
doc_craig
Picked up the #22 butcher series last fall. It’s a beast at grinding and quiet. -
That’s nice Joe Hell, i’m stuck with a 175 lb hobart at work in a non cold room at work, it’s a beast but it sucks for cold grinding and mixing. I’m about ready to grind using dry ice in the mix.
raypete I tried my hand at the Thunderbird for the first time yesterday…not impressed. There is a safety mechanism that keeps triggering because the lid shifts during use which requires you to physically torque the lid by hand during the grind to continue operation. Additionally there is a gap between the mixer and grinder that extrudes sizable chunks of meat which creates a huge mess.
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Joe Hell
So… Bigger is not better! Hmm, I knew it. Lol. Sorry
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I’ve seen then, I get the concept but i’m not sure the meat is in the grinder long enough to matter. I’d bet having the meat very cold before it goes it matters more. I’ve never used one, just one more thing to keep track of and clean. I just don’t think the head gets that hot, I could be wrong, wait to hear some feedback.
I have the cool pack on my carnivore grinder. The purpose is to keep the neck super cool and allow the meat/fat to flow through it easily. I’ve used it on and then taken it off. What I noticed is the fat will cling to the walls with it off. If I start with a cold neck and cold meat, it runs much cleaner.
I like it well enough that I bought a spare to cycle them and keep frozen. P -
I have the cool pack on my carnivore grinder. The purpose is to keep the neck super cool and allow the meat/fat to flow through it easily. I’ve used it on and then taken it off. What I noticed is the fat will cling to the walls with it off. If I start with a cold neck and cold meat, it runs much cleaner.
I like it well enough that I bought a spare to cycle them and keep frozen. Pdennishoddy oh wow, I’m going to start with my head in the freezer just to compare. We’ll see where is goes. Thanks for the info!
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