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Can we talk about the old timer at the market who said my grinder was running too hot?
I used to think a hot grinder was just how it goes when you're pushing 80 pounds of pork shoulder through in a morning. Last Tuesday a guy who's been cutting at the farmers market in Lancaster for 31 years leaned over my table and put his hand on the housing and said 'son, you're cooking the fat before it even hits the casing.' I kind of brushed him off at first, but he pulled out a cheap infrared thermometer from his apron and showed me the head sitting at 118 degrees. He said anything past 110 starts smearing the fat and that's why my sausage was coming out dry and crumbly all summer, which I had been blaming on the hog. Turns out I was running the coarse plate too long without letting the head cool and probably overfeeding the auger. Been doing 20 minute runs with a 10 minute cooldown since and the texture has been night and day. How often are you all letting your grinder rest on a big batch?
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gonzalez.phoenix2d ago
Wait, 118 degrees? That is way hotter than I ever would've guessed a grinder head gets.
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