Cabela's Meat Grinder - Burger Patty Maker - 20-lb. Meat Mixer - Review

Cabela's Commercial-Grade 1/2HP Carnivore Meat Grinder
Cabela's Heavy-Duty 20-lb. Meat Mixer
Cabela's Commercial-Grade Grinder Burger Patty Attachment
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#Cabelas #MeatGrinder #MeatMixer #Burger #PattyMaker #FreshGroundMeat #BGE

[@nunyabidness1972]

Few things to learn here: #1------- That meat was WAY too warm. Anytime it gets above 34*F it's likely to start overworking the product in the grinder throat, particularly when you're creating backpressure by grinding into a stuffing tube, and it's T-shirt warm outside to boot. Notice how your first patties looked like burger and then they started coming out pink goo? That's called fat smear. Surefire way to tell the meat is too warm and/or being overworked by the machine. Stick it in the deep freeze before grinding. Partially frozen meat actually grinds MUCH faster and easier than fully thawed meat. #2------- The meat stomper is never your friend. Forcing even very cold meat into the grinder causes too much meat to reach the grinder plate at once, and anything that can't get through the plate immediately is forced back up over the flutes of the auger, crushing it between the flutes and the throat like a emulsifier and creating more pink goo again. Instead, use a "cat-claw" method of raking once-ground meat down into the grinder in a slow steady stream. If it gets to the point you can't see the auger anymore, wait a few seconds for it to catch up. #3------- Meat mixers are all LIARS about capacity! LOL! My 25# mixer will mix up to 20# good, any more than that, and it does the same thing yours was. I wouldn't do over 15-16# in a 20# mixer. Easier to mix it all in a couple of batches than fight that mess. Also crank an equal amount in each direction. #4------- Seriously consider a regular crank meat stuffer. I tried stuffing through a grinder for several years before I bought a stuffer, with mediocre results at best. The beauty of the stuffer is it doesn't change the consistency of the ground meat at all. So however course or fine its ground before stuffing, remains the same after stuffing. They come from little 5 pound jobs, up to however big. Mine's an 11# vertical from Waltons.com, but they're available everywhere. #5-------I'm not picking on you Bud! Just trying to pass some things on to a younger man! These are all things I wish someone had explained to me 35 years ago when I started processing all my own meat! Good Luck to ya sir!

[@MrCoreyCoreyCorey]

I'll thank you for this reply. I'm new to this, bought a used 1970 Grind-O-Matic! Only a few weeks making my own grind. Way better than the grocery store. These are great tips!

[@homertalk]

That was an excellent review you gave. Can you give me your quick opinion on this 1/2 HP Cabela's machine for grinding chicken bones? Thanks in advance.

[@paula.2422]

Fantastic comments...and every bit accurate and true. I've learned every point you've made and can attest to it all 😊

[@nunyabidness1972]

@@paula.2422 Thank you!

[@marktoldgardengnome4110]

If you rotate the mixer in both directions, it will draw the meat back and forth from one end to the other. IE: 10-15 turns clockwise, then 10-15 counterclockwise.

[@JBOutdoorsGA]

Good video! A quick tip, after the grind and before you attach the patty maker, remove the grinder plate and knife and use the stuffing star and your meat should feed into the patty maker much easier.

[@rl4499]

Try turning the mixer backwards.

[@jake6645]

I've never had much luck with my small mixer. Mine is a weston and hooks to my grinder motor. That thing it junk. I just ended up getting a huge tray type deal at the hardware store. It's like 3'X2' and about 10 inches deep. It fits 25# easily and I just hand mix everything.

[@savitabhardwaj4516]

Nice

[@MrCoreyCoreyCorey]

Thanks for showing us your awesome grinder! New Sub!

[@tonykomer2997]

Put you meat in the freeze to parfeeze it first will make grinding but especially mixing much easier. Also 20lb rating is effected by the meat density. The more fat the less pounds as mass changes.

[@aigauthier1980]

Cool the meat off in freezer along with grinder throat after every step until it’s frosty, the meat won’t stick and grind way quicker with less effort.

[@nomad90125]

If your looking for a proper mixer for ,20lb of meat i recommend the Sirman equipment. But i don't think they manufacture house hold appliances. 👍

[@kindolgentleman3109]

Thanks for the review

[@leejayson3096]

A little bit of advice the colder you keep the meat the less it sticks and that is also the purpose behind the cooling sleeve. If the meat starts to warm up a little you end up with protein extraction which makes it tacky.

[@rustyfan89]

It also doesn’t help that he’s out in direct sun

[@ricklent6561]

Great video ! Thanks

[@williamwalters581]

That meat mixer works both directions, don't go just to the right turn it back to the left too!

[@elmore119]

Dollar Tree sales a 100 count for a dollar for the paper

[@crunch9362]

Question for any experienced meat grinderer. I keep hearing you should freeze your meat or parfreeze it before grinding. But if you do that, does that mean you can't freeze the patties you make as you would be re-freezing it?

[@brandonrome1509]

It’ll be fine. I cube up my deer and my pork freeze them both then take them out when I’m ready to make sausage or burgers grind them up make what I’m making repackage and then back in the freezer. Been doing that for years never had a problem

[@trophytines]

If you keep that meet cold borderline frozen it will work much better

[@brandondavis3866]

I like the foot petal feature.... Where did you get it? Thank you

[@simplemansbbq5495]

Amazon

[@1061dave]

Harbor Freight

[@smokinbutts2]

That would be great if you could get one for sausage patties.

[@jake6645]

I've used my patty maker to make brats. In stead of stuffing in to casing, just made patties. It was really handy. Pretty sticky though.

[@Two_Bit_Smoke]

Wow! You have everything but the single manual burger press, brother! You have everything else you need to start your own burger joint! Another awesome review! How many patties were you able to yield out of that meat mixture!?!

[@simplemansbbq5495]

Thank you! I made 55 burgers in 30 minutes!

[@Two_Bit_Smoke]

@@simplemansbbq5495, that’s awesome!

[@98Mauser1]

anybody know if this would fit a lem 5 lb stuffer ?

[@steve219big]

Grinder,Tumbling box,Patty Maker,Brisket,&Pork Belly. I’m guessing around $800 or more? And you was saying cut to size wax papers was too expensive? I bought 1000 - 5.500”x5.500” size sheets for $12.99. I think you should sell that mixing box for scrap metal and go buy you a lifetime supply of wax paper sheets with half the money. Give the other half of the money to the guy who complained about your burgers being too course ,and tell him to go to McDonalds. Lol just kidding you . I have the same size mixer but I bought mine in early 90’s. It is still going. I’m looking to buy the tenderizer attachment. Since I am only on my 3rd box of 1000 sheets of wax paper. 😆

[@user-vm2jx9qf5u]

My wife is getting me this. I'm wondering how it works on a stuffer?

[@simplemansbbq5495]

Works great for making sausage. I’ve been dialing in my recipes this year in preparation for a few new videos. You won’t be disappointed!

[@tonykomer2997]

You really need the meat partly frozen for the patty maker to work really well. At least have the meat ice cold You will not even need the cheesy handle to push the patties out. They will literally fall out.

[@sandersjones1577]

Bolt it up to your grinder that may be a better deal .

[@TheWhitetailrancher]

I'm not sure if you have your "paddles "orientated correctly in your mixer there friend. it is augering the meat towards the end as you can tell. I would simply recheck the paddle orientation, as no augering should be happening at all, I would simply throw the patty maker in the trash right out of the box though, worthless.

[@sisifaiello7570]

I want to buy one use please

[@cameronlange3448]

We're you actually grinding to meant a second time, or just stuffing the burger maker?

[@simplemansbbq5495]

Grinding again with a smaller die and making the burger patty at the same time.

[@cameronlange3448]

@@simplemansbbq5495 thanks for the reply!

[@elmiguel6725]

Hi John, do you think the .05 horsepower was enough for a commercial grinder, or would you recommend higher ??

[@simplemansbbq5495]

I have been using this meat grinder a lot since this video and it has been performing great. I would say that the 1/2HP motor definitely meets my needs of grinding meat once every few weeks and the occasional sausage making. If I were to go up in size, it would need to be justified by weekly and or daily usage. I hope this answers your question, good luck!

[@elmiguel6725]

@@simplemansbbq5495 Definitely answered my question, 1/2 it will be for me. Thank you for the quick response and thank you for the informative video.

[@sto2779]

That patty maker seems to be nice...

[@simplemansbbq5495]

It is very convenient making large batches of burgers and freezing and for large cookouts. Since it is plastic I thought it would have broken by now but it’s still going strong!

[@sto2779]

@@simplemansbbq5495 thanks for the reply.

[@timmckinnis6837]

Who’s patty maker are you using

[@simplemansbbq5495]

Cabela’s

[@shawn4357]

that grinder is so slow, it took so long to make a burger lol.

[@nomad90125]

Kitchen appliances. No use for commercial business. 🤔