The kitchen air is not to good at grinding meat. I have the old metal kitchen air grinder attachment. Both my grinder and my retired kitchen aid are from the 1930"S . I have the original Hobart before it was Hobart it a 1934 IBM Industrial meat grinder. Yep the pc company.
Now the KA grinder does great with pre cooked meat for making chicken turkey or ham salad. That's about all I use it for now. My mother who gave me this old KA said if the meat is half frozen it will grind it.
TerribleTed; your mom is correct about the 1/2 frozen meat. The the warmer meat does not grind as well as the colder firmer meat. We grind our sausage meat after it has been seasoned,1st through a course plate ,then through a finer plate. Then through the vertical stuffer where very cold meat tends create more "friction" and is harder to operate. This can be corrected by adding warm water to the mix to loosen it up a little bit. The water will be evaporated during the time the sausages are being smoked.
10-4 on the 1/2 frozen meat. It goes thru the grinder 1000% easier
I don't have a problem with it my grinder will eat a whole mullet bone scale and all. My grinder comes from my grand father who use to butch our cattle. I pulled it out of the barn storage about 20 years ago. I put a cord on it and it worked tested it by making gallons of fresh chum.
Now it has been cleaned new blades but nothing else. This is a 1934 IBM industrial grinder. The only year IBM made meat grinders.
Has a Dayton motor.
So i ordered cheeze today.
This is a GREAT thread guys. That tip on the 1/2 frozen before grinding is VERY helpful. Thanks!
