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Why does nobody talk about chilling your grinder plates in the freezer before grinding
Everyone at my shop swears by ice cubes in the meat or grinding everything half frozen, but I think that's overkill and it dulls your blade faster. Last March I had 40 pounds of pork shoulder to run for sausage and the fat kept smearing on the plate no matter how cold I got the meat. On a hunch I put my grinder plates and the auger in the freezer for 45 minutes before I started, nothing else changed. The fat stayed firm, the meat pushed through clean, and I cut my cleanup time down because there was way less paste stuck in the holes. My boss told me I was wasting freezer space, then watched me run 60 pounds of beef trim the next week without a single clog. Has anyone else tried chilling just the parts instead of the meat, or is everyone set on the ice bath method?
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abby_martin289d ago
fat kept smearing on the plate" same struggle, glad it worked for you.
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