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Old timer at the shop taught me a scary lesson about grinder temps
I had this guy come in last Tuesday to get a brisket ground and he just stood there watching me work. He pointed at my grinder and said "you're cooking that meat before it hits the pan" because I was running it too fast without letting it rest between passes. I thought he was just being picky but he showed me how the plate was hot to the touch after just 3 pounds of chuck. Has anyone else caught their grinder heating up from a long session?
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finleythomas16d ago
...and yeah, I had the same thing happen to me a couple years ago. I was grinding a whole pork shoulder for sausage and about halfway through I noticed the meat was smearing instead of cutting clean. Felt the plate and it was legit warm, like you could hold your hand on it but you knew something was off. Ran it too fast without giving it any breaks. Now I do small batches and toss the plate in the freezer for five minutes between each one. @thea_knight is right to ask about checking temps, I started using an infrared gun after that and it really opened my eyes.
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