not happy with new grinder
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calvin
I’m curious how fast you’re feeding the meat in? I see meat stuck to the stomper. Are you forcing this in by chance?When I go for a 3mm final grind I always do a coarse grind first then feed the grinder slowly on the second grind. I don’t use the stomper at all, either grind.
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yes i tried the small plate 1st , THEN i went to the large plate .and it ground about 6 lbs with zero problems THEN i swithed to the small plate and TRIED to do a 2nd grind, it comes out like angel hair much to fine and waaaay to slow . i have ground over 2000 lbs of pork before , i’m NOT new to this
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to calvin on last edited by
calvin said in not happy with new grinder:
yes i tried the small plate 1st , THEN i went to the large plate .and it ground about 6 lbs with zero problems THEN i swithed to the small plate and TRIED to do a 2nd grind, it comes out like angel hair much to fine and waaaay to slow . i have ground over 2000 lbs of pork before , i’m NOT new to this
Yet you tried to use the smallest plate on the first grind… So you don’t like the size of the grind, use a a larger plate, pretty simple solution.
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calvin
Apologies if I came off wrong here. Just trying to help figure this out.
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calvin
Sorry! I’ll add nothing further. -
PapaSop its nothing you said , like i said before this is the 1st time i have used this new grinder and i was expecting it to do much better ,its not like i’m new to making sausage ,and thus have ground a lot of meat .
yes i WAS hoping it would grind it with the small plate ( my little old one did with 0 problems ) but this new big brute of a grinder won’t -
Mcjagger Texas (TX) Team Blue PK100 Sous Vide Dry Cured Sausage Canning Masterbuilt Veteran Regular Contributors Cast Iron Yearlingreplied to calvin on last edited by
calvin I don’t know if this will make you feel better or worse…This is my meat block for hot dogs that I made a while back…once with 10mm plate and then 3 times with a 3mm plate…6 lb batch took about 10 minutes…when I use the 3mm plate I just slowly drop the meat into the throat of my Walton’s #22 grinder as to not clog the auger…I look down the throat and add meat to it as the auger when it is somewhat clear and never had to use the stomper…I feel your frustration but am sure there is a solution.
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Mcjagger at the rate it was grinding the meat on the 2nd pass using the small plate i figure it would take somewhere about an hour to do a 6 lb butt
i don’t feel as if i should have to wait until there is no meat in sight before adding more -
Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to calvin on last edited by Dave in AZ
calvin
I read this entire thread, and your other one on old vs. New. You seem a bit fired up in your responses, I wasn’t going to reply. So, these are just some comments to possibly help your grind, not a critique of you or your experience.I don’t see any temperatures given anywhere, just generalizations. It is very hard to tell difference by hand between 32f meat that hasn’t frozen yet, and 45f meat, but it makes 100% difference in your grind. All that meat on your fine grind looks warm to me, it is all coming out blended and sticky, instead of separate threads that fall apart. If it isn’t coming out in threads you can flick apart with your finger, the meat isn’t cold enough.
I refreeze my meat between grinds, to the point the 10mm or 3/8" ground meat is frozen but I can easily break it into small chunks and even squeeze it a bit between fingers. So, frozen but not hard frozen. You didn’t mention refreezing meat between grinds
I take meat temp with an instant read thermometer, $15 from Amazon, and pretty essential for good meat processing. My readings are all 32 to 34f, or it goes back in freezer.
I have a 1hp #22 grinder. On my first use I rushed it and didnt refreeze meat. Like your experience, it got bound up on my 4.5mm plate, twisted around inside there on the auger, and stopped. Probe readings showed meat stuck in there was up to 60f just from the 30 or 45 seconds of spinning. I refroze meat to as described above, I froze the entire grinder head. Then tried it. 11 lb pork butt through 4.5mm plate in 2-3 minutes.
So, if you’re not freezing your meat for 4.5mm or 3mm grinds, and keeping grind head in freezer too until ready, you will almost surely get a hot mush in the auger, sticky extrusion that looks like your pics, and grinder binding up.
Also, it looks like you’re feeding strips, not 1" chunks or so. Strips work fine on 10mm plate, but pull too much meat into auger too fast for it to go through the 3 or 4.5mm plates, leading to binding. Small plates need to be fed with smaller chunks.
Just thought my exact same experience and solution that works for me 100% now, might be helpful. Hopefully you don’t tell me I wasted the last 15 min typing this to help you…
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dave your right ,i am not refreezing the meat between grinds and i do not use thermometers , but i know when meat feels very firm and very cold it should go through the grinder, i bought this grinder to save some time grinding, instead its going to add time . until today i had never ran a peice of meat through my grinder more than once ,now your telling me this big grinder isn’t up to the job of the little one…i mean that is what your telling me, am i right ? i cut the meat the same , its the same temp i have ground it in the past, but this big one just can’t handle it
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to calvin on last edited by Dave in AZ
calvin dunno about your new vs ild grinder, just passing some datapoints from MY experience that you may or may not find useful. You are the one telling us the new grinder doesn’t work as good, not me. Folks responding are just trying to give ideas to let you get better performance fromnthe new one so you’re satisfied.
Here’s one more… with 1" chunks of soft frozen meat, I can just grind directly on 3mm or 4.5mm, one single pass, fast. Regrinding is harder for me.
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well if i sound angry its because frankly i am . sorry if its shows in my posts , as i said i was hoping to reduce my time spent grinding but instead i have added to it by having to do the same job twice i’ll go spend another $60.00 and get another like the old one …anyone want to buy a grinder ?
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RafterW Power User Regular Contributors Cast Iron Big Green Egg Kansasreplied to calvin on last edited by
calvin What size is it?
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RafterW Power User Regular Contributors Cast Iron Big Green Egg Kansasreplied to calvin on last edited by
calvin
thanks. Looking for something a little bigger. -
what people have been telling me on this thread boils down to this : since i have only been making sausage and grinding meat 8 years or so and since i have been using a grinder roughly 1/2 the size of this one and since i am using meat at the same temp and cut the same way , it can’t be the grinder its got to be me .
there even people here that can look at a photo and tell the temp of meat . my hat is off to you gentlemen you truely amaze me -
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calvin No. People are trying to help you troubleshoot your issue. You have come to the wrong place to complain about a piece of equipment. You are certain that it is in no way user error and therefore, you should take your problem to customer service. Here is a place to ask for advice or share an experience, not get angry with people who are honestly seeking to help each other. Waltons has an extremely good reputation for customer service, I’m sure they would like a chance to talk with you about this. There is no need to treat this community poorly just because you are having a bad day. I can understand the frustration. We have all been disappointed with a purchase, but the intentions of others here are only to help. Please, keep that in mind next time.
