Why is my meat grinder clogging

Log In Sign Up. Want to stay up to date with this post? Log In or Sign Up to comment. Entertaining The Ultimate Guide to Thanksgiving by Kristin Donnelly The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive Trending Discussions. It is best to its parts with the aid of soapy, lukewarm water or considers using water mixed, and then add a little bit of baking soda.

Baking soda can effectively remove all the oil residues. If you do not have enough time in completely cleaning the meat grinder, then you may try to consider grinding first the bread. This will help you to get rid some of the collected sinew and greases in the grinder.

Do not let your meat grinding experience be ruined because of inability to remove the clog caused by sinew and fat from the meat. Therefore, it is necessary to have a frequent checking to know if it already requires the necessary cleaning. How to Keep Meat Grinder from Clogging Clogging is considered as one of the common problems that people encounter when they grind meat on their own.

The sharper the blades of your meat grinder, the more unlikely you are to experience clogging if you follow the two procedures above. Ensure the blades are properly cleaned and dried after every use. A properly dried blade is a healthy blade. The more often you clean your meat grinder, the fewer sinews and meat particles you get out from critical channels in your meat grinder which can result in clogging.

If you happen to be in haste due to some reason, you can always grind slices of bread after grinding your meat. This will help in absorbing any form of oil left during the grinding process whilst pushing out other particles of ground meat as corrosion has been one of the major factors of blunt grinding blades. The time spent cutting your meat is recovered when grinding. When you chop your meat into smaller parts, it makes it easier for the blades to grind your meats compared to when you simply toss them in their large size.

Big chunks of meat are more likely to cause clogging than smaller chunks of meat. Most importantly, clean your meat grinder as often as time permits. People who are most likely to complain of clogging are most likely to be at fault when it comes to cleaning their meat grinder. A neat and well-dried meat grinder is likely to get clogged as long as you follow the simple steps I outlined above.

The following steps below should help you in resetting your meat grinder. Note that the step below is fitted for manual meat grinders and not the electric version. The first step you have to take in the illustrious journey of resetting or refurbishing your meat grinder is to disassemble your grinder into various parts.

Ensure every part that can be removed is disassembled before anything else. The next step will tell you why this is necessary. After disassembling the meat grinder into parts, get a bowl large enough to contain the parts, then pour in homemade vinegar. Put the parts into the bowl containing homemade vinegar and allow it to soak for between five to seven days. Last Christmas, I got a meat grinder and I've stared experimenting with sausage making.

My previous batches have been around a pound of pork, and I noticed that it seemed to slow down as I went. Today, I pushed through five pounds of chicken thighs and pork fat, which was a huge chore -- almost immediately, it the grinding would slow, and after maybe a half pound, I needed to take the blade out and clean the sinew out of the die.

I could then go back and grind maybe a half pound again, before things clogged up. I've tried the blade both ways -- one way is definitely the correct way; the other way doesn't cut at all. I've cut the meat into cubes about the diameter of my thumb -- definitely smaller than the augur spacing.

I know, this isn't the world's best grinder it's a "Back to Basics" brand. Does my blade need sharpening already? Is there some basic meat grinder technique I'm missing? Is the grinder just crap? Yes, it is. Sinew and ligaments are strong, whitish strands or "cables" connecting bones to muscles and to other bones, respectively. They'll be in the same place on every piece of a particular cut of meat: a poultry drumstick has an easily-identifiable piece of sinew -- actually the "Achilles' tendon" -- heading from the fleshy part to the exposed end of the bone.

Silverskin is a connective boundary between muscles. It's a thin, clingy, and annoying sheet, translucent silvery white, that you will find on the surface, and defining the divisions of, various cuts of meat.

It might make it through the grinder if your blade is nice and sharp and the piece isn't too big, but it's best to take it off your teeth can't deal with it much better than the grinder can. Essentially, anything that's not fat or muscle needs to be taken out before the meat goes into the grinder. Chicken thighs have a lot of connective tissue.

Some of it is hidden inside the muscle segments on the underside of the thigh; make sure you cut those open. Depending on the particular piece of meat you have, you may end up with what seem like extremely small bits after this process.

You can grind without removing all the tissue it gets frustrating sometimes , but you'll have to be prepared to stop the grinder and clean the blade and plate frequently -- the instant you notice that the meat is not coming out of the plate in clean, cohesive, and separate lines. If you see any signs of smearing or over-grinding the grind will start to be too fine and become pink as the fat and meat combine , stop and clear the blade.

Otherwise, the mixture won't emulsify properly, the fat will melt out when you cook it, and the sausage will be dry. You should treat your grinder blade the same way you treat your kitchen knives -- maintain its edge, rather than waiting for it to become completely dull. I'd say that I put my blade onto a sharpening stone every 50 lbs.

The nice thing is that it's extremely easy -- you are grinding all the arms of the blade at the same angle: flat. The plate also needs to be maintained by grinding the surface where it meets the blade the edges of the holes should be sharp , but I'd say that this can be done much less freqently.