Grinder issues on 2nd pass

[Cera]

Hi all,

I have a Weston grinder I’ve been using for ~5 years now. We typically process 1-5 deer/antelope and 5-10 hogs every year with no issue. This weekend we had 2 grinders running at once due to the amount of meat we were processing. We always grind twice, using the finer plate on the second round. Our grinder worked great with no issue on the first grind, but we could not get the second grind to go through. We have run this same process for many years and suddenly things just aren’t running quite right. We refreeze meat in between grinds, and the second grinder (~1 year old L*m) was able to take the same batch and immediately second grind with no issue. After cleaning we lubricate with mineral oil and store in a dry place.

Are there any parts you would recommend replacing or sharpening? Or is it just time for a new grinder?

[processhead]

I would say it is highly unlikely there is any problem with your grinder although, if you are still using the original knife and plate combination for your fine grind, they may be dull and ready for replacement or sharpening.

The finer plate grind will always be slower than the coarser plates, but if it is really going slow, I am betting you may have a worn or dull knife and plate.

What size grinder is it? 12, 22, 32?
If you posted some closeup pictures of the plate and knife it might help too.

[bocephus]

Cera If it ground fine on the first pass, I don’t think it is a grinder problem. Are you keeping the plates and knives paired? It does sound like a new plate and knife or sharpening the existing ones would probably solve the problem.

[Cera]

Thank you so much! I am so using the original blade and never paired so that is an easy/ cheap fix.

[Jonathon]

Cera 2nd grind is always going to take a longer time than 1st grind, the meat is already broken down so the auger has a harder time passing the meat down to the plate and knife. processhead brought it up but a dull plate and knife will make it very difficult to get the meat to grind at all, let alone cleanly. So, you need a new plate and knife for sure. The other thing is when doing large batches the meat will be out of a cooler/freezer for a longer than ideal time. Cold meat grinds WAY better than warmer meat. If you have this again a good thing to do is actually put it back in the freezer between the 1st and 2nd grind. Partially frozen meat grinds way better than meat that is above 30°F. it gives it some rigidity.

[TimC 0]

Many years ago, my mentor sausagemaker taught me to run a thumbnail across the plate and it was sharp enough if it took off small shavings

[processhead]

TimC 0 said in Grinder issues on 2nd pass:

Many years ago, my mentor sausagemaker taught me to run a thumbnail across the plate and it was sharp enough if it took off small shavings

Like any other cutting instrument, the honed edge should be sticky-sharp when you drag your finger over it, and grinder plates and knives are no different, although I would bet they get neglected more often than, say a boning knife or other cutting tool.

[BobSmith]

There are numerous videos on YouTube on how to sharpen grinder knives and plates. Sausage maker sells stones the you put on your grinder and “2 guys and a cooler” show how to do it with a flat surface and sand paper. Has anybody tried one of these methods?

[processhead]

BobSmith said in Grinder issues on 2nd pass:

There are numerous videos on YouTube on how to sharpen grinder knives and plates. Sausage maker sells stones the you put on your grinder and “2 guys and a cooler” show how to do it with a flat surface and sand paper. Has anybody tried one of these methods?

I have done the flat surface and sandpaper method and it does work for well for me, but it takes some time.

I also have a bench top belt sander with a milled cast iron bed surface. If I put a silicon carbide 400 grit belt on it, it works good on grinder plates and knives and does the job fast.

[Denny O]

Purchase new knives and plates keep the knife and plater paired and use the same side of the plate with the paired knife.
When that gets dull in the future then sharpen both or purchase new once again.

[BobSmith]

processhead what did you use for a flat surface. The video was pushing a piece of 1/2” glass that sells for $80 on the sponsors website. Another video said a piece of granite works good.

[processhead]

BobSmith said in Grinder issues on 2nd pass:

processhead what did you use for a flat surface. The video was pushing a piece of 1/2” glass that sells for $80 on the sponsors website. Another video said a piece of granite works good.

Any reasonably flat and hard surface will work. I think I used a piece of plate glass I had laying around here.

I found that 400 grit silicon carbide abrasive sheets work the best.

[BobSmith]

processhead Thanks much!

[mdseaside]

I sharpen the blade for my grinder 400 grit sand paper. I use the wet or dry paper and use a small amount of lightweight oil. Makes a very smooth edge and the paper lasts longer. One other thing that helps with second or all grinds is to freeze is to put oiled and assembled grinder head in the freezer or a while before grinding.

[java]

I have had good luck using 800 then 1000 grit wet paper on a piece of glass.