In article >,
"Kswck" > wrote:

> > Your grinder is smearing... try chilling the meat in the freezer for a few
> > minutes to firm up but not to actually freeze. And get rid of that
> > plastic bowl, use a ss bowl and freeze it, freeze your entire grinder head
> > too... the trick is to have everything cold... I always grind meat in the
> > early morning, the coolest part of the day. Also drizzle the meat with a
> > little olive oil, will lubricate the grinding. I rarely stuff casings,
> > too much hassle, I mostly make sausage patties. I make up some 1lb and 2
> > lb packages too, for meat sauce, lasagna, meat loaf and for whenever bulk
> > sausage will do.
> >
>
> Sheldon's right. The COLDER the meat, the easier to grind.
> The grinder head and plates should go into the freezer. Dry the plates well
> though-they do rust. I store mine in some raw rice to keep moisture out.

I'll take all the advice I can get as I'm a novice at this. :-)
I can get plenty of free dessicants. I'll add some to my grinder
storage box, thanks!

I did chill the meat before grinding it this time as I'd heard this
before, but I'll be sure to use a metal bowl next time to hold the cold.

I have enough 'frige space, I can store the entire grinder in the
'frige. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.