Grinder for Meat and Bone Grinding: A Complete Guide

For hunting enthusiasts, home cooks, and sausage makers alike, few tools unlock more culinary potential than a dedicated grinder for meat and bones. With the ability to quickly pulverize cartilage, marrow, and other scraps into a minced meat blend, a heavy-duty grinder transforms leftovers into delicious burgers, sausages, pates and more.

But not just any grinder will do. Effectively breaking down bone and sinew requires specialized features and rugged construction. In this complete guide, we'll cover everything you need to know to choose the perfect grinder for meat and bones and use it successfully.

Key Benefits of Grinding Your Own Meat and Bones

First, let's look at why you'd want to grind meat and bones at home:

• Make use of scraps and leftovers - Transform cartilage, marrow, ribs and leftovers into fresh ground meat.
• Custom textures - Coarse grind for burgers, fine for sausage. Control fat ratio.
• Food safety - Know exactly what's in your meat. No mystery fillers.
• Save money - Much cheaper than buying pre-ground meat.
• Flavor - Freshly ground meat has superior texture and taste.

You have total control when you grind meat and bones yourself. Give leftover deer, beef, lamb and pork scraps new life. Adjust fat ratio and textures to suit recipes. Avoid questionable additions like pink slime in commercial ground beef. The freshness brings out the best flavor.

Must-Have Features in a Meat and Bone Grinder

Grinding bones successfully requires a more rugged machine than regular meat grinding. Here are key features to look for:

• At least 3/4 horsepower motor - Needs ample torque for bone.
• All-metal auger and housing - Avoid plastic parts that can break.
• Multiple speeds - Faster for soft meat, slower for bones.
• Reverse function - Clears jams by reversing auger spin.
• Circuit breaker - Prevents motor burnout.
• Large capacity - For processing bigger batches.
• Dishwasher-safe - Simplifies cleanup.

At minimum, a 3/4 horsepower motor provides enough power for meat and soft marrow bones. Look for all-metal grinding parts like aircraft-grade aluminum or stainless steel rather than plastic. Multiple speeds let you adjust based on what you're grinding. A reverse function saves significant time unclogging jams. A circuit breaker provides critical protection if the machine overloads. Finally, look for generous 12 lbs+ hourly output and dishwasher-safe, detachable parts for easy cleanup.

Choosing the Right Grinder for You

With many grinders available, from manual to professional-grade, your needs and budget determine the best choice. Consider factors like:

• Home or commercial use - Light use once a week or all day in a butcher shop?
• Muscle and bone types - Hard beef bones or soft pork?
• Batch size - Pounds of meat per use session?
• Noise level - Quieter for home kitchens.
• Ease of use - User-friendly even for beginners?

In general, occasional home users don't need an industrial-strength grinder even with bones. Opt for at least .35 horsepower. Look for grinders rated for your bone types - some handle beef marrow better than chicken bones. And consider noise level if using in an apartment or home kitchen. Compare warranties too, as length reflects expected lifespan. Consider your circumstances to narrow down options.

Meat and Bone Grinding Best Practices

Follow these tips for smooth, successful grinding sessions:

• Chill meat/bones but don't freeze - Cold but not frozen.
• Trim excess fat - Too much fat gums up the grinder.
• Cut bones/meat into 1-2" strips - Prevents jamming.
• Grind bones on coarsest setting first - Finer plates second.
• Mix in meat while grinding bones - Creates cushioning.
• Allow grinder breaks during long sessions - Prevents overheating.
• Never force meat/bones into chute - Causes jams.
• Disassemble and clean thoroughly after each use.

Proper temperatures, prepping meat correctly, and providing machine breaks all prevent many headaches. Bones should go through coarse plates first before switching to finer ones. Mixing some meat in cushions bones through the auger. And never force - let the grinder pull meat in naturally to avoid clogs. Follow these guidelines to keep things running smoothly.

Troubleshooting Common Grinding Problems

Even with good practices, occasional issues can arise. Here are some common problems and fixes:

• Overheating motor - Don't overload. Allow breaks between big batches.
• Meat jamming - Cut strips smaller. Don't overstuff hopper.
• Bone fragments in meat - Ensure bones are soft enough. Grind through largest plate first.
• Meat exiting too moist - Attach a jerky plate to extrude and dry meat as it grinds.
• Unusual noises - Bones may be too hard. Try mixing with more meat.

With experience, you'll learn techniques to avoid most problems. Excess fat or sinew are common causes of jams. If bones aren't soft enough, fragments end up in the meat - start with the largest die size. And let the machine rest if the motor gets too hot. Mastering the learning curve brings great rewards!

Getting the Most Out of Your Grinder

Here are some tips for making the most out of your meat grinder investment:

• Always review safety guidance before use.
• Explore attachments like stuffing tubes and jerky nozzles.
• Add seasoning blends directly into meat as you grind.
• Combine meats for custom blends - beef and bacon burgers!
• Make large batches for freezing later.
• Save bones for simmering into broth afterwards.

Don't be afraid to get creative with your grinder! Mix meats, add seasoning, make patties, kebabs, broths, and pet food. Clean regularly but avoid full disassembly to prolong life. And always review manufacturer guidance to prevent injury. With some practice, you can transform meat scraps into exceptional homemade creations.