Nice post. Problem I have with grinding venison, is that the muscle sheath of white skin gets hung up on the plate and clogs everything up. I cut most of it off when butchering, but some is always left over. When I grind to make summer sausage, I run into this and its a real pain. I use a meat grinder attachment that goes on a kitchen aid mixer. I also tried buying a meat grinder, granite red it was a cheap one, but still had the same problem.
Anyone run into this? What's the fix? Is it just the nature of the beast? Blade not sharp enough?
Mw
