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The old timer at the meat counter said to salt my grinder burrs, and I finally tried it
A guy named Ray who runs the counter at a butcher shop in Boise told me this about six weeks ago. I smiled and nodded and figured it was one of those old guy tricks that does nothing. Then my 22 grinder started heating up the pork fat on every batch, and I got desperate. I pulled the burrs, gave them a light coat of kosher salt, ran a handful of cold fat through, and wiped it out. Next batch of breakfast sausage held together way better and the meat stayed cold the whole run. Not magic, just salt grabbing the metal dust and old fat so the plates seat nicer. I do it after every third grind now. Has anyone else heard this one, or is Ray just messing with the new guy?
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