Anyone use the Cabelas icepack for grinders?

[AJ]

I was killing some time yesterday at the Lone Tree, CO Cabelas store and when I walked through the grinder section I saw they now sell a ice pack that conforms to the head of the grinder to help keep it cool.

Cabela'sŪ Commercial Grade Grinder Cool TekŪ Pack

It looked like a good idea but a bit pricey for what it is. Seems one could just make a ice gel pack with ziplock bags and a rubber band and do the same thing.

[Snarlingiron]

The tray on my little grinder doesn't really hold that much and the meat is only in there for a few seconds. I cut my meat and fat, place it on a half bakers sheet and put it in the freezer for a bit until the meat is semi frozen. I then move a handful at a time into the tray and down the chute. For me I just don't think it is necessary.

[HawgHeaven]

The tray on my little grinder doesn't really hold that much and the meat is only in there for a few seconds. I cut my meat and fat, place it on a half bakers sheet and put it in the freezer for a bit until the meat is semi frozen. I then move a handful at a time into the tray and down the chute. For me I just don't think it is necessary.

That's what I do too... don't see any advantage to that device when you already have a device...

[Richtee]

Sure strap on a couple warm gel packs onto the head and toss in the freezer. Why not? Would help especially with summer grinding.

[Fishawn]

I think it was Ableman that posted a while ago aboot making pouches from Foodsaver or other brand bags, that I think was a 50/50 mix of water and rubbing alcohol, then frozen, and used as Ice Packs for sports injuries, etc. I made a couple and they worked well when I was having problems with me knee swelling. Then they eventually started leaking. Maybe Pete will see this and refresh my memory

[SMOKE FREAK]

That's what I do too... don't see any advantage to that device when you already have a device...

Think of it as another tool in the belt

[curious aardvark]

the head should be cooled by the meat.
I do the opposite to snarlingiron. I take fully frozen meat and defrost just to the point where I can get a sharp knife through it.

My finished sausage meat (ground, mixed, sitting around for a bit) is usually around the -3c, 26f (ish) mark.
The colder you grind and mix the meat the better texture your sausage will be.
My current beast is 1600 watts and will chew through just about anything with inpunity.

The grinder head will only ever get warm if you're grinding warm meat.
Which is a bad idea anyway :-)

The motor is the thing that gets hot. I run mine for ten minutes on and then 10 off.
A jacket to cool that might be a good idea.

[THE ICEMAN]

As others have said, there are alternatives.
It's kinda like George Carlin used to say... "Nail two things together that have never been nailed together before & some schmuck will buy it from you..."

[nickelmore]

I semi freeze the meat chunks and sometimes shrow the grinder head in the freezer for a few hours.

Not sure if it helps at all but it seems to work.

[AJ]

Thanks guys. I have a 3/4 hp Cabelas #22 head grinder and it will flat chew through some meat in no time. If I double grind with the same plate, I can do 10# of meat in about 2 minutes. I typically have the meat super cold, or thawed enough to use a meat cleaver to chunk it small enough to fit down the throat. I can see where it would be definitely beneficial for summer grinding. I may try the cold pack/rubber band version.