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Took me six damn months to figure out why my grind was gritty
Been running a small shop in Tucson for about two years now. Ground my own beef for burgers, always came out weird. Too coarse, almost like it was chewed up. Swapped blades, checked the plate gap, cleaned everything like crazy. Nothin worked. Then last week I watched a guy at a local meat conference demo a grinder. I was stuffing the auger too full. Literally packing it in. Backed off, fed it slower, first batch came out perfect. Six months of bad grind because I was rushing. Any of you guys struggle with something that simple for way too long?
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jana50916d ago
Laughing at myself because I did the same thing with a used grinder I picked up. Thought I was being efficient by cramming everything in there, ended up with a mess that looked like cat food. Took a buddy watching over my shoulder to point out the obvious.
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zarag1716d ago
My buddy loaded his like a trash compactor and spent an hour picking metal shavings out of his eyebrows.
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dylan_ward16d agoMost Upvoted
The "trash compactor" thing is exactly what gets people in trouble. You gotta leave some empty space in the bowl so the hulls and media can actually move around. @jana509 mentioned the cat food look, and that's a dead giveaway you packed it too tight. The tumbling action needs room to work, otherwise you're just rubbing brass against itself and creating those metal shavings. I always fill it about half to two-thirds full at most, then walk away for a few hours. It takes longer but you won't be picking brass splinters out of your face after.
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