usable cuts for burger grinding

[SmokinEdge]

I think on some grinders it’s the clearance or fitment between the auger and the veins inside the grinder body that causes the problems with double grind. Some will grind cubes, chunks or ribbons just fine first pass, but when regrinding a second pass through smaller plate there is to much gap between the auger flights and the veins on the grinder body. This allows the ground meat to push backwards over the flights of the auger and eventually becomes mush.

I have a LEM dual grind head, but before that it was just the standard LEM grinder head. It’s a fairly tight fit with auger and body, and I have zero issues doing double or tripple grinds. Always grinds clean and premium.

 

[clifish]

I think on some grinders it’s the clearance or fitment between the auger and the veins inside the grinder body that causes the problems with double grind. Some will grind cubes, chunks or ribbons just fine first pass, but when regrinding a second pass through smaller plate there is to much gap between the auger flights and the veins on the grinder body. This allows the ground meat to push backwards over the flights of the auger and eventually becomes mush.

I have a LEM dual grind head, but before that it was just the standard LEM grinder head. It’s a fairly tight fit with auger and body, and I have zero issues doing double or tripple grinds. Always grinds clean and premium.

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My Weston has a lot more room between the auger and the veins than that. I am going to regrind the 36 burgers I made last week through the 4.55 plate this weekend. Will do with mostly frozen meat, I loved, loved the taste of the burgers but did not like the 8mm grind. If that does not go some what smooth I might return this and go to a #12 grinder maybe an stx or try and snag a cabelas pro series.