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Join Date: Jun 2009
Location: Northern Berks County, PA
I just halved my time at the grinder!
So....running the meat grinder has always been a chore.
I have a 1/2HP Cabela's Commercial Grade #8. Not a monster, but not a super lightweight, either.
I've always "known" you have to grind through a coarse grind first, then do a finer grind to finish. So...all of it goes through the grinder twice.
And....the second grind always, ALWAYS, takes longer. It's just tedious. Lots of work with the masher, pushing meat into the auger, needing to press it fairly firmly to keep it feeding, etc.
After some googling, I decided to try taking the boned meat straight into the fine grind plate and skip the first/coarse grind.
If anything, it went through that faster than the coarse plate, and I was done in almost no time. If anything, I cut my time at the grinder by more than half. Seemed to just fly through the grinder and came out looking just fine.
So...just a tip to try for those who grind their own.