I am wondering if it is safe to use a 2 hole kidney plate to grind meat to get larger chunks. Basically to us it as my first grind to season the meat. Would I need separate blade than the original provided blade?
Grinding plate question
- Thread starter Jeff S 1973
- Start date
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As for your question, I would think it's fine...
As for your question, I would think it's fine...
Hijack73
Master of the Pit
Safe? Sure. I seasoned meat pre grind for a bit (especially just doing breakfast bulk) but nowadays I just dump it all in post grind. I don't know if my reasoning has any merit, but my reasoning is that I want to keep salt away from my plates and knives.
Some people have a matched blade/knife per plate, I don't.
Some people have a matched blade/knife per plate, I don't.
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