Ground up some pork today, and it seemed to be a little more effort than in the past. How long do grinder knives and plates last? Looking on line I see steel and stainless steel available for my #12 size.
Some say they are double sided. I thought they all were double sided. My plates look the same on both sides. Any advice appreciated.
I can't help you much, I only have used the KitchenAid grinder, and that is double sided. I know you can easily sharpen them, but I can't locate the site I saw that at. Hopefully someone will come along that knows how to do it.
Most machine shops should be able to sharpen them. I think they put them on a surface grinder to clean them up.
Smoking,
Just a curiosity question did this pork seem to be a little more fatty than normal? I remember running my Big Ugly #32 by hand and if the meat had more of a fat content and was cold. Would wear out the O'l wing pretty quick.
Tenpoint, It was an exceptionally clean grind with a picnic butt and a ham leg, well trimmed and partially frozen cut into nice little cubes. I like to run it through a medium plate first and then a fine for a smooth texture. It was on the second grind that I had the problem. It's not a high end grinder, the low end one from Northern Tool but has served me well until now.
Is it a hand grinder? some times a little water added to the meat, (first grind) will lubricate the whole process.
Also I try to cut the meat into long strips, 10 or more inches a piece. once the screw grabs the end of a long piece it just pulls the whole thing along through the grinder, Manual or electric.
Dont forget to keep things cold. Every pass through a grinder can increase the temp of the meat by 3 or 4 deg.