6 Best Grinder Plates For Processing Venison At Home

Processing a harvested deer at home transforms a seasonal windfall into a year-long food supply. Success hinges not just on the grinder motor, but on the precision and quality of the steel plate installed in the head. Selecting the right plate ensures a consistent texture, prevents meat smearing, and ultimately dictates the quality of the final product.

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LEM #8 Stainless 3/8-Inch Plate: Best Coarse Grind

Coarse grinding is the foundational step for any venison processing workflow. The LEM #8 Stainless 3/8-inch plate excels here because it creates a chunky, distinct grind that works perfectly for chili meat or hearty summer sausages. Its stainless steel construction resists the corrosive nature of venison blood and the harsh sanitizers used in a farm kitchen.

This plate is an ideal investment for anyone who values durability over price. While cheaper, plated steel options might flake or rust after a few seasons, this component maintains its integrity under heavy use. It is a workhorse for those who process multiple deer each autumn.

Choose this plate if the goal is a rustic texture that holds up well in slow-cooked recipes. It is not the right choice for fine-textured snack sticks or delicate breakfast sausage. For a rugged, high-output setup, this is a clear winner.

Weston #12 Carbon Steel Plate: Top Fine Grind Pick

When the objective is a smooth, professional texture for snack sticks or bologna, a fine-grind plate is essential. The Weston #12 carbon steel plate is engineered to cut through connective tissue without tearing the meat fibers. A clean cut is vital to prevent fat from smearing and turning the mixture into a mushy paste.

Carbon steel offers a sharper edge than many entry-level stainless alternatives, providing a surgical slice that elevates the final output. However, this sharpness comes with a maintenance trade-off. It requires immediate drying and a light coating of food-grade oil to prevent surface rust after every cleaning.

This plate is best suited for the dedicated hobby farmer who treats equipment maintenance as a standard part of the butchery process. If regular cleaning is not a priority, look elsewhere. For those who prioritize a professional-grade finish on every batch, this is the superior tool.

Cabela’s Carnivore Plate Set: Most Versatile Kit

For the producer who balances multiple venison products—from burger blends to summer sausages—a single plate is rarely enough. The Cabela’s Carnivore set provides a range of diameters, allowing for a structured, multi-step grinding process. Starting with a coarse plate and finishing with a finer one is the standard practice for achieving the perfect protein-to-fat ratio.

This kit eliminates the guesswork associated with buying individual components separately. Having the entire range ensures that every recipe receives the appropriate texture. It turns a standard grinder into a flexible, multi-purpose tool capable of handling everything from coarse chili meat to fine breakfast links.

This is the smartest choice for the farmer who processes in bulk and wants a “one and done” purchase. If only one specific type of sausage is made each year, this kit represents unnecessary expense. For versatile kitchens, the value proposition is unmatched.

Smokehouse #22 Stuffer Plate: Best for Sausage

Sausage production is an art that requires specialized equipment to prevent the meat from overheating during the stuffing phase. The Smokehouse #22 stuffer plate is designed with a specific hole pattern that facilitates a smooth flow into the casings. It minimizes resistance, which helps keep the internal temperature of the venison mix low during processing.

Proper flow is the difference between a high-quality link and a gritty, uneven mess. This plate minimizes the pressure required to move the meat, which prevents fat from separating prematurely. It is a highly specialized piece of equipment that serves a clear, functional purpose.

Invest in this plate only if the primary goal is high-volume sausage production. It is overkill for those who only occasionally grind venison for chili or burgers. For the serious sausage maker, however, it is an essential component for consistency.

Chard #5/8 1/4-Inch Plate: Best for Burgers

Burgers require a specific consistency: fine enough to hold together during grilling but coarse enough to retain a juicy, meaty texture. The Chard #5/8 1/4-inch plate hits this balance perfectly. It provides the right amount of resistance to mix the venison with pork fat or beef suet effectively.

This plate is designed for smaller, household-sized grinders, making it accessible for the part-time hunter or gardener. It is durable enough to last through many seasons of heavy use. The quality of the grind ensures that the fat is evenly distributed throughout the patty, preventing flare-ups and dryness.

This is the right choice for the household that relies on ground venison as a staple protein. If the grinder is a smaller #5 model, this is the most reliable plate for daily tasks. It is not intended for high-volume commercial-style output, but it is perfect for the home freezer.

KitchenAid Grinder Plates: Best for Stand Mixers

Not every hobby farmer owns a dedicated meat grinder. Many rely on the versatility of a high-quality stand mixer. For those users, upgrading the standard plastic or low-grade metal plates to a high-quality, aftermarket stainless steel option is a game-changer. These plates significantly improve the performance of standard mixer attachments.

When using a stand mixer, the motor power is naturally lower than a dedicated unit. A sharp, precision-machined plate reduces the load on the mixer motor and prevents overheating. It makes the grinding process safer for the mixer and much more efficient for the operator.

Choose these only if a stand mixer is the primary grinding tool. Do not expect them to perform as well as a dedicated #12 or #22 professional grinder setup. For the kitchen with limited storage space, these plates are the most efficient way to achieve quality results.

Choosing the Right Grind Size for Venison Recipes

• 1/8-inch (3mm): Ideal for fine-textured snack sticks, bologna, and hot dogs.
• 3/16-inch (4.5mm): The standard choice for burger patties and breakfast sausages.
• 3/8-inch (10mm): Perfect for chili, coarse-ground burger, or coarse-style summer sausage.
• 1/2-inch and larger: Used primarily for dog food or extremely rustic, thick-cut salamis.

Always match the plate size to the desired final product texture. Using a plate that is too large for a snack stick will result in a grainy, unappealing mouthfeel. Conversely, a fine plate on a coarse recipe can turn the meat into an unappetizing paste.

Stainless Steel vs. Carbon Steel Grinder Plates

Stainless steel is the industry standard for durability and hygiene. It resists rust, pitting, and the acidic nature of processed meats. While it holds an edge well, it is generally harder to sharpen than carbon steel.

Carbon steel is preferred by purists for its ability to maintain a razor-sharp edge over long sessions. However, it requires significant maintenance. If left damp, carbon steel will rust almost immediately, which can impart a metallic taste to the meat.

Choose stainless steel for low-maintenance convenience and longevity. Choose carbon steel if the highest possible sharpness is the priority and there is a willingness to clean and oil equipment immediately after use.

How to Keep Grinder Plates Sharp and Rust-Free

The longevity of any plate depends on the care it receives after the grinder is unplugged. Never let meat particles dry inside the holes, as they harbor bacteria and cause rust. Wash components immediately in hot, soapy water, then dry them completely by hand.

Avoid soaking plates in water for extended periods, as this invites oxidation. Once clean and perfectly dry, apply a very thin layer of food-grade mineral oil or food-safe spray to the surface before storing. This barrier protects the metal from ambient humidity.

Store plates in a moisture-free environment, preferably wrapped in paper or inside a sealed bag with a silica packet. Dull blades lead to “mashing” rather than “cutting,” so have them professionally sharpened or replace them once they begin to show signs of rounded edges.

Understanding Grinder Plate Sizes (#5, #8, #12)

The “#” designation refers to the physical diameter and the sizing of the grinder head, not the hole size of the plate. A #5 plate is significantly smaller than a #12, and they are not interchangeable. Matching the plate size to the grinder housing is the first step in successful processing.

• #5 and #8: Standard for home-use grinders and stand mixer attachments; suitable for processing one or two deer annually.
• #12: The workhorse size for most hobby farms, balancing output and physical footprint.
• #22 and #32: Industrial-grade sizing, reserved for those processing large volumes in a single sitting.

Confirm the grinder model number before purchasing a new plate. Using the wrong size will prevent the auger from locking correctly, creating a major safety hazard and mechanical failure. When in doubt, consult the manufacturer’s documentation to ensure the plate diameter matches the feed assembly.

Thoughtful preparation and the right equipment turn the labor of processing venison into a manageable, rewarding task. Investing in quality plates ensures that the effort put into the harvest is reflected in the quality of the food on the table.