Meat grinders allow you to make sausages, hamburger meat and other ground meat products at home. They can also often be used for grinding vegetables. Many grinders come with multiple cutting plates for fine, medium and course grinding. A separate attachment is often used for sausages. Problems with a meat grinder can include keeping them clean, poor grinding quality and jamming. These kinds of issues can be corrected by following some troubleshooting steps.
Things You'll Need
- Stale bread
Grind some stale bread in the meat grinder if you cannot get the meat grinder completely clean. The bread helps carry residue out. Do not put your hands into the grinder to try to free food. Wash the grinder parts in hot water periodically and coat parts with cooking oil when storing.
Cut meat into cubes a bit smaller than the opening if you have problems grinding. Remove bones and tough tendons before grinding with a domestic machine. Chill, but do not freeze fish if juices become lost during the grinding process.
Cut fat from the meat and use it to lubricate the meat grinder if you detect harshness in the grind operation, or the grinder jams. Pulse the machine in reverse to clear the jam and then run the trimmed fat through the machine before grinding meat again. Discard the fat.
Leave about two inches of sausage casing overhanging the end of the sausage attachment if sausages are hard to start initially. Twist the casing at intervals if the sausages are too long, and remember that sausages expand when they are cooked --- do not make them so thick that they break when cooking.
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