• Chill the meat before cutting, trimming and grinding. This will make the cutting and grinding easier.
• Before grinding, trim any bone, tough tendons or gristle that may be present in the meat.
• Trim a small amount of fat from the meat and process the fat through the meat grinder’s hopper. This will lubricate the grinder’s internal parts, resulting in better processing.
• Cut the meat into strips or cubes slightly smaller than the opening on the grinder’s feed hopper.
• During extended grinding, excess meat fat can build up inside the grinder tube, slowing down grinding and straining the motor. If you notice slower output, stop grinding, wash the grinder parts in hot water (the augur or feed screw, cutting blades and cutting plates), and reassemble. If possible, run some stale bread through the grinder along with the meat. This helps keep the feed screw clean.
• After use, grinding stale bread pieces can also help remove food residue left in the grinder.
• Freshly ground meat should be refrigerated and cooked within 24 hours or frozen for later use.

Related Meat Grinder Reviews Articles

How To Use A Manual Meat Grinder

The Best Tips and Steps To Follow When Grinding Meat

Published 4/27/2010 12:00:00 AM

Tags: Meat Grinding Tips