Most grinding problems come down to heat, sinew or assembly.
Problems and fixes
| Problem | Likely cause | Fix |
|---|---|---|
| Meat comes out smeared or pasty | Meat or parts too warm; dull or backwards knife | Re-chill to about 32°F; check the knife's flat side faces the plate; sharpen |
| Grinder clogs | Sinew wrapped around the knife | Stop, unplug, clear the knife and plate; trim better; use reverse if you have it |
| Motor slows or stalls | Overfeeding, big chunks, or too small a grinder | Smaller cubes, steady feeding; let it cool |
| Meat backs up around the auger | Ring too loose or plate holes blocked | Snug the ring by hand; clear the plate |
| Grinder squeals or overheats | Ring overtightened; long runtime | Loosen the ring slightly; rest the motor |
Keep it at 40°F or below
Mississippi State University Extension says to chill meat to about 32°F before grinding and keep it at 40°F or below while you grind and mix. USDA notes bacteria multiply rapidly between 40 and 140°F.
Prevent it next time
Trim silverskin and tendons, cut 1-inch cubes, freeze meat until firm at the edges, chill the parts, and feed steadily. A grinder with a rifled feed, like the LEM BigBite, pulls meat in with less pushing.
