JakeSCH
WKR
I am late to the game on something obvious but I have been using my meat grinder for 4 years and never sharpened the plate or blade. Last year I noticed that the second grind started getting mushy and mixing the fat into the meat. This produced a spongey / springy texture in all my ground and sausage.
Initially, I assumed I let the fat get to warm and started freezing the first grind to nearly frozen and it worked better but not like new. I was getting ready to order a new blade or get a new meat grinder, I decide to research around.
The obvious answer that I was missing: Sharpening your plate and blade...so simple and makes the world of difference. Second grind is 2 or 3x faster and nearly no fat rendered out in the process.
Took about 5 minutes to sharpen and produced a perfect product. All you need is extremely flat surface and wet/dry sandpaper. I got away using my granite counter top but will buy a piece of glass for the future.
Hopefully someone else can learn from my ignorance.
Initially, I assumed I let the fat get to warm and started freezing the first grind to nearly frozen and it worked better but not like new. I was getting ready to order a new blade or get a new meat grinder, I decide to research around.
The obvious answer that I was missing: Sharpening your plate and blade...so simple and makes the world of difference. Second grind is 2 or 3x faster and nearly no fat rendered out in the process.
Took about 5 minutes to sharpen and produced a perfect product. All you need is extremely flat surface and wet/dry sandpaper. I got away using my granite counter top but will buy a piece of glass for the future.
Hopefully someone else can learn from my ignorance.
