The last couple of batches of things we’ve made I’ve noticed that we’re producing a lot of heat with the meat grinder once we get to the 2nd grind. Even to the point where it will start steaming / cooking where you can smell cooked meat and when you pull everything apart to clean the auger and grinding plates, there’s cooked meat stuck to the auger.
Here’s what we’re doing: we’re putting all grinder plates, auger, neck, etc. in the freezer several hours before starting, meat is pulled directly from fridge and actually partial frozen at first grind and immediately placed in freezer until it’s time for 2nd grind, we’re oiling the grinder plates / blades before 1st and 2nd grind, and I’m finishing the 1st grind with an ice cube or two to push the last parts of meat out.
This last time, I tried placing an ice cube through the grinder every few mins or so, which helped, but certainly didn’t cure it.
Part of me says, it’s metal on metal, constantly moving parts, of course it’s going to produce heat, but is there anything else we should be trying to do to reduce the heat? Obviously it doesn’t help that the 2nd grind takes much longer than the 1st grind but I don’t exactly like the idea of smelling cooked meats while I grind raw meat.