What are some tips for getting the best grinding results?
Please make sure you have read and are following our list of points when using the meat grinder before you jump to this list of tips to achieving the best grinding results.
Helpful Grinding Tips
- Pair one grinding plate with one knife for optimal grinding results. Over time, the grinder knife and plate combination will develop a wear pattern that fits them together. Replace both at the same time when the pair has become dull or worn. To determine which plate suits your grinding needs, check out our handy plate selection guide here.
- When a finer grind is desired, pass the meat two or three times, beginning with a larger hole plate and swapping to the smaller plate in later passes. Chill the meat thoroughly to 32ºF-34ºF (0ºC-1ºC) in between each pass to reduce loss of juices and retain texture.
- Trim a handful of fat from the meat, and process the fat through the feed chamber to help lubricate grinder head for enhanced results.
- Remove all skin and bones from meat before grinding. Cut meat strips slightly smaller than the opening of the feed chamber so that it falls easily into the chamber.
- Always refrigerate freshly ground meat and cook within 24 hours, or freeze the meat if you do not plan to use immediately.
- For best drying results, prepare sausage 24-48 hours prior to use.
- When stuffing sausage, grind the meat to the desired size first with your preferred grinder plate and knife. Then, use the 0 mm stuffing plate (3 hole plate) and stuffing tube. Do not install the knife. Chill the meat thoroughly to 32ºF-34ºF (0ºC-1ºC) before stuffing for best results.
Grinder plates and knifes can be purchased on our website here: https://www.americaneaglemachine.com/products/accessories-and-parts/meat-grinder-accessories/