Gander Mountain meat grinders were popular models for hunters and home meat processors, particularly the #5 and #12 electric grinders.
Shop replacement parts, grinding plates, blades, and quality electric meat grinders on Amazon with fast shipping and customer reviews.
Gander Mountain Meat Grinder Models
Gander Mountain produced several electric meat grinder models designed for home game processing and sausage making.
| Model | Motor Power | Grinding Capacity | Features |
|---|---|---|---|
| #5 Electric Grinder | 1/4 HP | 2 lbs per minute | Compact design, stainless steel components, stuffing tubes included |
| #12 Electric Grinder | 3/4 HP | 7-9 lbs per minute | Heavy-duty motor, #12 neck size, multiple grinding plates, commercial-grade construction |
Replacement Parts for Gander Mountain Grinders
Finding replacement parts for Gander Mountain meat grinders requires identifying your model number and part specifications.
Common Replacement Parts: Grinding plates (coarse and fine), cutting blades, stuffing tubes, augers, meat pans, and motor components.
Where to Find Parts: Universal meat grinder parts on Amazon often fit multiple brands. Match the size (#5 or #12) and measure existing components for compatibility.
Part Compatibility: Many meat grinder parts use standard sizing across brands. A #12 grinding plate from one manufacturer often fits other #12 grinders. Verify measurements before purchasing replacement parts.
Top Meat Grinders on Amazon
Modern electric meat grinders offer reliable performance for game processing and sausage making.
Electric Meat Grinders
Powerful motors handle venison, beef, pork, and poultry efficiently. Stainless steel construction ensures durability and easy cleaning.
Features include multiple grinding plates for different textures, reverse function to clear jams, and heavy-duty metal gears for longevity.
Shop Electric GrindersMeat Grinder Parts
Replacement blades, grinding plates, and stuffing tubes keep grinders operating at peak performance. Universal parts fit most standard-sized grinders.
Stainless steel components resist corrosion and maintain sharp cutting edges longer than cheaper alternatives.
Shop PartsSausage Stuffers
Dedicated sausage stuffers provide better control and faster operation than grinder attachments. Vertical designs minimize air pockets.
Available in manual and electric models with multiple tube sizes for different sausage casings.
Shop StuffersChoosing a Meat Grinder
Selecting the right meat grinder depends on processing volume and intended use.
Motor Power: Higher horsepower handles larger quantities and tougher cuts. 1/2 HP to 3/4 HP motors suit most home processors grinding multiple deer annually.
Grinding Plate Size: #8 and #12 sizes offer good capacity for home use. Larger openings reduce clogging and speed processing.
Construction Quality: Metal gears outlast plastic components. Stainless steel resists corrosion from acidic meats and cleaning.
Features: Reverse function clears jams quickly. Included grinding plates (coarse, medium, fine) and stuffing tubes add versatility.
Meat Grinder Maintenance
Proper maintenance extends grinder life and ensures food safety.
After Each Use: Disassemble completely and wash all components in hot soapy water. Remove all meat residue from grinding plates and auger.
Blade and Plate Care: Sharp blades cut cleanly rather than smashing meat. Replace dull blades and worn plates to maintain grinding quality.
Storage: Dry all components thoroughly before storage to prevent rust. Apply food-grade lubricant to metal gears and moving parts.
Pre-Processing Tips: Cut meat into strips that fit easily into the hopper. Partially frozen meat grinds more efficiently than room temperature meat.
Processing Wild Game
Meat grinders excel at processing venison, elk, wild boar, and other game animals.
Fat Content: Wild game is lean. Add pork fat or beef fat (typically 10-20%) for better texture and moisture in ground meat and sausages.
Silver Skin Removal: Remove connective tissue before grinding. Silver skin doesn’t grind well and creates tough, chewy texture.
Temperature Control: Keep meat cold (34-38°F) during processing. Cold meat grinds cleanly while warm meat smears and becomes mushy.
Grinding Twice: First grind through coarse plate, then fine plate for uniform texture. Mix fat evenly during the first grind.
Sausage Making Equipment
Sausage making requires additional equipment beyond basic meat grinders.
Stuffers vs. Grinder Attachments: Dedicated stuffers provide better control and consistent pressure. Grinder attachments work but often create air pockets.
Casings: Natural hog casings for fresh sausage, synthetic casings for smoked varieties. Soak natural casings before use.
Seasonings: Pre-mixed sausage seasonings simplify flavor consistency. Mix thoroughly with ground meat before stuffing.
Curing Agents: Pink curing salt (Prague Powder #1) for smoked sausages. Follow recipes precisely for food safety.
Alternative Brands to Consider
Several manufacturers produce quality meat grinders comparable to Gander Mountain models.
LEM Products: Known for durability and performance. The LEM #8 and #12 models receive excellent reviews from hunters and processors.
Weston: Offers commercial-grade construction at reasonable prices. Multiple size options from compact to high-capacity units.
STX International: Popular for home use with good warranty coverage. Turboforce models handle consistent processing loads.
Cabela’s: Similar construction to former Gander Mountain units. Designed specifically for wild game processing.
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Frequently Asked Questions
Where can I find Gander Mountain meat grinder replacement parts?
Search for universal meat grinder parts on Amazon by size (#5 or #12). Many parts use standard sizing across brands. Measure your existing components and match specifications for compatible replacements including blades, plates, and stuffing tubes.
What size meat grinder do I need for deer processing?
A #8 or #12 grinder with 1/2 HP to 3/4 HP motor handles deer processing efficiently. These sizes grind 5-10 pounds per minute, suitable for processing one to three deer per session without overheating.
How do I maintain my meat grinder?
Disassemble and wash all components after each use. Remove all meat residue, dry thoroughly, and apply food-grade lubricant to metal gears. Replace dull blades and worn grinding plates to maintain performance and food safety.
Can I make sausage with a meat grinder?
Yes, most meat grinders include stuffing tubes for sausage making. However, dedicated sausage stuffers provide better control and consistent pressure. For occasional sausage making, grinder attachments work adequately. Serious sausage makers benefit from separate stuffers.
What meat grinder brands are best for wild game?
LEM, Weston, STX International, and Cabela’s produce quality grinders designed for wild game processing. Look for models with metal gears, stainless steel components, and sufficient motor power (1/2 HP minimum) for processing venison and other game.
Should meat be frozen when grinding?
Meat should be partially frozen (firm but not solid) for best grinding results. Completely frozen meat damages blades and motors. Room temperature meat smears and becomes mushy. Ideal temperature is 34-38°F for clean, efficient grinding.
How much fat should I add to ground venison?
Add 10-20% fat to ground venison depending on intended use. Burger benefits from 15-20% fat for moisture and flavor. Sausages typically use 20-30% fat depending on recipe. Pork fat and beef fat are common additions to lean wild game.
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