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Thread: Cabelas 1.75hp/#42 Meat Grinder Question

  1. #1
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    Default Cabelas 1.75hp/#42 Meat Grinder Question

    Hello All, I have a question regarding the Cabelas 1.75hp/#42 Meat Grinder. I looked on the forum in the search option but found nothing.

    I bought the second generation one (Carnivore) and it came with the medium (7mm) and coarse (10mm) grinding plates. In the store and online I found you can get a fine plate(4.5mm) but in the manual, it says to use the 7mm for both fine and medium grinds. Seems kinda odd that they would allow you to buy a 4.5mm but not mention it in the manual other than “parts.” I also see looking at the 1hp grinder on Cabela’s website that it comes with the 4.5mm and 10mm only.

    What would you do with a 4.5mm plate? I know make it finer, but it seems like the 7mm plate can do everything I need to do at the moment but if I go down the road and start doing more elaborate things with my meat, I figured it would be nice to know if it is necessary to have the 4.5mm. I also have the Cabela’s employee discount coupon figured if I can get it at a discount, why not.

    Thoughts on the 4.5mm?

  2. #2
    Member Ben XCR's Avatar
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    Not positive but I think that would be for a super fine grind for things like hotdogs and such. Like I said not positive on that though.

    Edit: Nope I was wrong. This is a quick overview of plate sizes, not Cabela's but same same.
    http://www.lemproducts.com/category/...grinder-plates
    The more you talk, the more I wish I was deaf.

  3. #3
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    Hole Size and Common Uses:
    (1/8") 3mm: Hamburger, bologna, hot dogs, jerky
    (3/16") 4.5mm: Coarse Hamburger, regular sausages (polish, german, breakfast)
    (1/4") 6mm: Coarse sausages, (summer, salami, pepperoni, snack stick)
    (3/8") 10mm: First grind, chili, chorizo, linguisa
    (1/2") 12mm: First grind, coarse chili, stew


    I like the 3mm for burger meat but the wife likes like 4.5mm. More like store bought burger size.

  4. #4
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    Thank you both, I tried searching on the internet the the hole size and common uses(not those exact terms) and found tons of cooking articles but not a great breakdown like that one.

  5. #5
    Member Rob B's Avatar
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    Good info here. I was curious as well. I have the 1hp cabelas grinder and just finished up a cow moose. Used the 10mm first and almost stopped there for burger but decided to use the 4.5mm for the second grind. Next time I might only run half thru the 4.5 and see how that goes for burger. But will only do half for bulk sausage. We did a small amount like that and it cooked up nice.


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