Cabelas Carnivore .75 HP Grinder

Wondering if anyone has or has used one for grinding ? Also if anyone has used for stuffing sausage ? Pro or Con?

I have the older 1hp unit and they are good for the money. I wouldn't use to stuff, if you can afford buy a stuffer.

Is to slow to stuff with? I have a stuffier already , just wondering if you can stuff by yourself ?

I just bought the 600 w cabelas grinder. It grinds faster than I could keep up, have to have one person chopping/ cubing meat the other feeding it and the meat cutter is struggling to keep up to the grinder. Haven't made sausage with it yet.
I have with a smaller model probably 400w, and again 2 person team one feeding it the other twisting the links worked best. One person would have a tough time doing it all and keeping up.
Haven't used a stuffer before so can't compare the two.

Has worked great for us for two years, grinds faster than you can cut, very quiet/stable.
Easy to assemble/disassemble, clean up is a breeze.
Rather than cutting the meat into strips, cut it into cubes and you'll avoid getting it jammed up with any silver sinew.
Haven't used sausage stuffer attachments yet.

Grinder works great for grinding, and easy to clean. Is a long term investment. Use a stuffer for sausages, slow and controlled and 1 person operation.

Thanks guys

Stuffers are the best to use. No mushing of meat and smearing when using a stuffer.

Hmmm use grinder for grinding..however Susan can't generate the power required for small diameter breakfast sausage..but can manage the rest..so the small stuff gets the grinder attachment treatment..all the rest gets the Dick stuffer...
Srupp

Bit the bullet and bought one yesterday. It's a tank can't wait to use it. Next weekend may some pepperoni!

Keep plates and knives as a set..never separate. .they wear together.
Put auger, knives, plates, lock nut in freezer for 3 hours prior to grinding..helps keep meat from going mushy..proteins prematurely binding.
The meat to be ground should be chilled, but not frozen..makes grinding and moving the meat through the grinder more efficient.
Cheers
Steven

Thanks for the advise Scupp. Keeping the plates and knives together makes sense. I've always ground meat chilled or partially frozen.

Cheers Chilly

You won't regret it.
I have the 1 hp version. We can't feed meet fast enough for grinding.
I've used the stuffer attachments, and it's pretty fast, you have to be on your toes to not overstuff. One thing I just got for my next sausage making venture is a cheap plastic lazy susan. Will cover it with saran wrap, and hopefully will make coiling sausage by myself easier.

Buy or make a poker. .small instrument with 6 or 7 needles sticking out the bottom..use it numerous times per each foot of coiled sausage you see any air pockets..it will allow sir to escape..then link the sausage..ie make links then put linked units into freezer for 1 hour..then cut the groups of links into enough for each bag...proportions..then chamber seal each bag..the 1 hour in the freezer will help from having the vacuum sealing process misshapen the sausage.

I had Big bore 14 bring a 1 . 3/4 hp cabelas grinder back from USA..we wanted LOTS OF burger from 2 1500 pound moose last year..had well over 120 pounds of grinding plus pork shoulders to add for fat content..ground 3x..done in minutes..one collecting full trays, me feeding the tube of the grinder , Susan keeping hopper full..took longer to clean up than grind.
Good choice
Steven