pork butt grinding fat glob question.

[fxsales1959]

Hey 'all.
WD had butts for $1.49 so I grtabbed a fatty for pulled pork smoking. Also bought a petit 4lb one to grind for sausage patties and gravy. I use the medium plate. When de-boning I cube to about 1.5" cubes and try and remove any fat veins I would eventually remove after cooking. I do (2) 1lb bags to throw in biscuits and gravy.
Then about a lb for J/D hot copycat breffus patties.
Here's my question. When I throw the first couple chunks in, my grind comes out nice like store bought. By about the third or fourth cube my grind gets all mushy and fat. After taking the auger out I find a huge glob of fat wound around the auger end that seems to be impeding the meat hitting the knife and plate.
Do I really need to clean the butt to almost fatless. I was shooting for about 70/30 fat so the patties would fry good and the gravy sausage would fry good.
Am I missing something or need to be more detailed in my cleaning? I don't have this issue when grinding beef.
thanks in advance.

 

[SmokinEdge]

How cold is the meat? It grinds best par frozen or close to it. Another question, when you assemble the grinder but before the ring screws on how far does the plate stick out past the threaded end?

 

[fxsales1959]

How cold is the meat? It grinds best par frozen or close to it. Another question, when you assemble the grinder but before the ring screws on how far does the plate stick out past the threaded end?

almost frozen, also chilled the auger assembly. When assembled the plate is flush with where the tightening screw tightens.

 

[BrianGSDTexoma]

I am far from an expert but are you putting your cubes in the freezer? I normally freeze for 20 - 30 minutes.

 

[SmokinEdge]

When assembled the plate is flush with where the tightening screw tightens.

I’m guessing two things here.
First, when I’ve tried freezing the grinder components, the meat wants to stick to it like your tongue on a frozen flag pole, so I stopped that practice.

Second, the plate really needs to stick out a 1/16th of an inch or so that way the ring when screwed on is seated firmly on the plate pushing pressure against the knife, so the knife to plate should be a friction fit during grinding. It’s also possible that once the first few meat pieces go through they could be pushing the auger back away from the plate causing you to lose the friction fit of knife and plate and the knife can no longer cut clean against the plate.

 

[fxsales1959]

I’m guessing two things here.
First, when I’ve tried freezing the grinder components, the meat wants to stick to it like your tongue on a frozen flag pole, so I stopped that practice.

Second, the plate really needs to stick out a 1/16th of an inch or so that way the ring when screwed on is seated firmly on the plate pushing pressure against the knife, so the knife to plate should be a friction fit during grinding. It’s also possible that once the first few meat pieces go through they could be pushing the auger back away from the plate causing you to lose the friction fit of knife and plate and the knife can no longer cut clean against the plate.

point taken.. will not put auger on freezer before grinding. here's what the assembly looks like before screw ring

 

[clifish]

point taken.. will not put auger on freezer before grinding. here's what the assembly looks like before screw ringView attachment 703505

mine is in the freezer now...is the non freeze for pork only or beef? I don't see any adjustment for the plate or auger on mine?

 

[chopsaw]

mine is in the freezer now...is the non freeze for pork only or beef?

I never put my grinder parts in the freezer . I see people say to do it . I don't agree , but maybe I'm missing something .
I put the chunks in the fridge I use for this . I keep it at 36 degrees .
5lbs. of pre seasoned pork chunks ready to grind .

 

[SmokinEdge]

point taken.. will not put auger on freezer before grinding. here's what the assembly looks like before screw ringView attachment 703505

That fitment looks good. The ring should have positive pressure on the plate. From there my only guess is that since the first few pieces grind clean then the grind turns to mush is because somehow the auger is pushing back away from the plate under load. It take much movement maybe 15 thousands of an inch would be enough to be noticeable.

Check the mounting area of the plate for any small burrs that would stop the plate from fully seating against the knife. Take the auger out and install the plate making sure it slides into its seat freely. Assemble the auger head, snug down the ring then from the back end of the auger push and pull on it in and out and see if there is any play, even a tiny amount could be a problem.

I don’t think it’s a knife or plate specific problem since the first few pieces grind clean. It has to be loose fitment of knife against plate. Somehow it’s getting loose. You could also try grinding the first few pieces then with the grinder running check the snug on the ring, if it tightens a whisker that may be it.

 

[SmokinEdge]

mine is in the freezer now...is the non freeze for pork only or beef? I don't see any adjustment for the plate or auger on mine?

I never freeze grinder parts for any meat, totally not needed. What I’ve found is that lubing the rear of the shaft (smooth part that rides in the rear bushing) and the thrust shoulder, see the photo

I lube this area with plain ole crisco shortening just a thin coat. That will all but eliminate heat generated by the grinder. If the meat chunks are good and cold your grinder body will be about the same temperature as the meat during grinding.

 

[clifish]

I never freeze grinder parts for any meat, totally not needed. What I’ve found is that lubing the rear of the shaft (smooth part that rides in the rear bushing) and the thrust shoulder, see the photo

View attachment 703517
I lube this area with plain ole crisco shortening just a thin coat. That will all but eliminate heat generated by the grinder. If the meat chunks are good and cold your grinder body will be about the same temperature as the meat during grinding.

cool, thanks. don't have crisco but i will use some bacon up as the grease. About to fire up the grinder for it's maiden voyage in a few.

 

[SmokinEdge]

cool, thanks. don't have crisco but i will use some bacon up as the grease. About to fire up the grinder for it's maiden voyage in a few.

Good deal.
Just don’t use oil because that will leave a gummy film in time. Lard or bacon grease should be fine.

 

[Coreymacc]

I agree with chopsaw. I went with the 2 guys and a cooler advice. I don't grind untill the meat is 34 deg or less. Depending on how big a batch start at like 30 or 29 deg so your not on the edge of too warm. Check during the grind and go back in the freezer part way through if needed.

Cube the meat small to match your grinder, shouldn't need to use your pusher.

My opinion
Corey

 

[JckDanls 07]

Myself... I just don't think it's (the fat) cold enough... When I cube mine up I pile it on a cookie sheet and put in the freezer... When you feel the outside ones starting to freeze (getting hard)... Mix them up on the tray and go back in the freezer again... Partially frozen works best for me...

 

[SmokyMose]

I put my grinder parts in the freezer just out of habit. Don't know if it does any good but it doesn't seem to do any harm. I try to grind with the meat not quite frozen.
For a 5# batch I usually have to clean the gristle off the plate and clean out the auger once.
I thought that was just part of the game....