Grinding my own burger blend took 4 hours longer than I expected

Spent an entire afternoon breaking down a whole chuck roll because the grinder kept clogging with sinew, and I thought I could just wing it without trimming properly. Has anyone else run into this issue with a home grinder on tougher cuts?

3 comments

3 Comments

ellis.faith3d ago

Wait, brisket point is actually way more forgiving than chuck. The point has all that intermuscular fat that keeps things moving through the grinder. It's the flat that gets you with the thick silver skin. But really the issue is that you both need to partially freeze your meat before grinding. After about 30 minutes in the freezer it gets firm enough that the sinew snaps clean instead of wrapping around the auger. I keep my meat at like 28-30 degrees and it changes everything. Also a sharpener for your grinder blades makes a huge difference once they start getting dull.

angela5873d ago

Feel you on this one. I spent like 3 hours fighting with my grinder last month because I got lazy with trimming a brisket point. Sinew is the worst, it wraps around everything and just jams it up solid. Gotta trim those silver skin strips off before they hit the plate.

ruby_henderson363d ago

@angela587 absolutely nailed it, trimming is everything and I learned that lesson the hard way too. A whole afternoon wasted on a clogged grinder is brutal, feel your pain.