how to grind chuck. large die clogs up with white tissue every few ounces. how cold should meat be. what is best way to grind. takes so much -USELESS
1404847
I grind at room temperature. It sounds like you have a lot of sinew or gristle in the meat you are grinding. If so, try cutting out what you can.
1404848
I usually use chunks of stew meat or better cuts of meat right out of fridge - not freezer. I try to first trim away white tissue and excess fat. I often grind onions at the same time amidst the meat. It's tedious if you're trying to grind more than a pound at one time. The Norpro is what it is .. inexpensive and good for small grinding projects.
1404849
First, I cut out the large pieces of fat...then cut the meat into strips instead of chunks. It may have something to do with grade of meat, too.
722010
I have fed my dogs raw ground meat for the last 2 years and it is a great diet for them. I am thinking of grinding the meat myself and would like to find out how much a grinder that can do that would cost. CAn this grinder grind bones?
1232680
Jason, I've had a hard time getting it up to the desired smoking temp when it's cool & windy or just cool. I think one of the problems is that they only recommending using 12 or so starter coals. Yesterday I increased this number to 20 or so and that seemed to work better. I'll keep fooling with it and could see using up to half the coals in the chimney starter. And I've found that I need to have the top holes open more than the 5/16 they recommend. I'd say open them all the way up and then throttle them down. I also think it makes a big difference and significantly slows down the process if the meat isn't close to room temp to start. But I'll tell you, the more I use the device the more comfortable I feel with it. I'm having a retirement get together this coming Sat so started preparing for that this weekend. Using a rib rack I smoked 6 full racks of ribs on Sat and 6 more on Sun. I'd never have dreamed that 6 racks of ribs would fit on the Weber but they did. I baby sat the Sat batch pretty closely but once the Sunday batch was up to speed I only looked at about once/hour to stir the coals, add water & wood. We ate one last evening and it was good but will put the rest in the oven for 2 or 3 hours to get them more tender before serving. I hope that this (long) answer is of some help and encouragement. Dave McCartney, Marion, OH dkmcpa@yahoo.com
177826
There is a white wing-type nut under the main body. You remove the cylindrical canister at the bottom and you'll see the white nut attached to the top part. Unscrew it for a coarser grain and engage it for a finer grain. Begin with the nut completely screwed in then back it off. You will feel clicks... just count the clicks and remember the number of clicks compared to the grind. I would start by backing off about 10 clicks and adjusting from there. Just grind a couple of beans to check, make any adjustments and grind another few beans. Hope that helps
2016571
Hello. I am really embarrassed. I didn't see anywhere that there was an unanswered question and here it is over 2 weeks later. Yes, still here. We're waiting on a die maker to finish making dies for our new upgraded stones. It still may be 4 or more weeks until we're restocked with the new cordierite 4-piece stones and hopefully no more than a week for the new 14.5" round stones (we're waiting on those for boxes). Sorry again for taking so long. I'll know in the future to go all the way in to this to look for unanswered questions. Joe
2172897
I am sorry to hear you are having problems. I finally bought a new BBCCX20 and am thrilled with the improvements they made since my old one. I started with the basic white recipe out of the recipe book and now make whole wheat with more nuts, fruit and cereal than a clif bar and it still handles it all. Some loaves are tall and some are squat but that just depends on what is in them. Is your machine in a draft? I moved mine away from the draft from the back door because one side of the loaf was higher sometimes. The meatloaf is terrific and I make quite a bit of sugar free jam and desserts in it as well. I am sorry to hear you are having problems. I finally bought a new BBCCX20 and am thrilled with the improvements they made since my old one. I started with the basic white recipe out of the recipe book and now make whole wheat with more nuts, fruit and cereal than a clif bar and it still handles it all. Some loaves are tall and some are squat but that just depends on what is in them. Is your machine in a draft? I moved mine away from the draft from the back door because one side of the loaf was higher sometimes. The meatloaf is terrific and I make quite a bit of sugar free jam and desserts... » Read More I am sorry to hear you are having problems. I finally bought a new BBCCX20 and am thrilled with the improvements they made since my old one. I started with the basic white recipe out of the recipe book and now make whole wheat with more nuts, fruit and cereal than a clif bar and it still handles it all. Some loaves are tall and some are squat but that just depends on what is in them. Is your machine in a draft? I moved mine away from the draft from the back door because one side of the loaf was higher sometimes. The meatloaf is terrific and I make quite a bit of sugar free jam and desserts in it as well. « Show Less
1830952
I have the same question. I'm looking for a good grinder to make my own cat food. I would like to grind up chicken thighs and also rabbit.
1783269
I do 18g on a medium grind (7 clicks from tightest setting) and it doesn't take more than a minute. I can time it next time I use it.EDIT 9/18/14: I timed it and 18g took 60 seconds.
1327794
I can't give you that precise an answer, but it is not a time consuming process. Takes me less than 2 minutes each time. The secret to a good grind is getting the setting as fine as you want by adjusting the nut on top (which you can then leave there), and turning at a consistent rate. You can't beat the flavor and aroma!
2261314
Not a good feature of this unit. I use a pair of vise grips to hold the shaft (use a rag or something around the shaft to keep the jaws on the vise grips from digging into the metal too much) and then grab and turn the sanding disk holder by hand to get it off. It's hard to do, especially if the sanding disk holder has been on for a while. Then, screw the grinding disk on. After using each time I loosen whichever disk I have on before storing, as it's easier to loosen then rather than after it sits for a while. A little oil where it screws in, after each use, also helps keep it from rusting and makes it easier to remove. Not a good feature of this unit. I use a pair of vise grips to hold the shaft (use a rag or something around the shaft to keep the jaws on the vise grips from digging into the metal too much) and then grab and turn the sanding disk holder by hand to get it off. It's hard to do, especially if the sanding disk holder has been on for a while. Then, screw the grinding disk on. After using each time I loosen whichever disk I have on before storing, as it's easier to loosen then rather than after it sits for a while. A little oil where it screws in, after each use, also helps keep it from rusting... » Read More Not a good feature of this unit. I use a pair of vise grips to hold the shaft (use a rag or something around the shaft to keep the jaws on the vise grips from digging into the metal too much) and then grab and turn the sanding disk holder by hand to get it off. It's hard to do, especially if the sanding disk holder has been on for a while. Then, screw the grinding disk on. After using each time I loosen whichever disk I have on before storing, as it's easier to loosen then rather than after it sits for a while. A little oil where it screws in, after each use, also helps keep it from rusting and makes it easier to remove. « Show Less
287223
It doesn't actually grind, but it chops meat pretty well. Cut the meat into half-inch cubes, put it in the freezer for about 20 minutes, and pulse to the texture you want. We like it pretty coarse, but I've accidentally chopped it finer and it doesn't smush if the meat is cold/firm enough.
847980
I have no experience making tallow but if you want to grind fat I would suggest making it really cold, almost solid before putting it through. Hope that helps
639520
I have a VERY good rubber scraper...it's just a spatula but is nice and stiff with a tad of "give" to it. I find it "impossible" to get EVERYTHING out of the freezing bowl but put 97% of what I make into the freezer and have to suffer and sit and scrape out the rest and eat it....it's a dirty job but someone's got to do it! But really...just find the right scraper and do the best job you can...you should be able to get most of it out. Happy churning!
362647
I want to grind meat for my cats, and cats don't really like whole raw meaty bones (I bake for them grain-free catnip treats for teeth cleaning). So, I'm also looking then for a grinder that will allow me to grind both meat and bone. Right now my local butcher does it for me, but it's an extra $1/lb for the grinding service... a grinder will pay its own way in just a few months.I did a search of the site and the only grinder on Amazon with reviews that mentioned grinding raw bones was this one - Northern Industrial #12 Electric Meat Grinder. Hope that helps anyone looking at this thread. I want to grind meat for my cats, and cats don't really like whole raw meaty bones (I bake for them grain-free catnip treats for teeth cleaning). So, I'm also looking then for a grinder that will allow me to grind both meat and bone. Right now my local butcher does it for me, but it's an extra $1/lb for the grinding service... a grinder will pay its own way in just a few months.I did a search of the site and the only grinder on Amazon with reviews that mentioned grinding raw bones was this one - Northern Industrial #12 Electric Meat Grinder. Hope that helps anyone looking at... » Read More I want to grind meat for my cats, and cats don't really like whole raw meaty bones (I bake for them grain-free catnip treats for teeth cleaning). So, I'm also looking then for a grinder that will allow me to grind both meat and bone. Right now my local butcher does it for me, but it's an extra $1/lb for the grinding service... a grinder will pay its own way in just a few months.I did a search of the site and the only grinder on Amazon with reviews that mentioned grinding raw bones was this one - Northern Industrial #12 Electric Meat Grinder. Hope that helps anyone looking at this thread. « Show Less
2041135
Julie: Just pull the top silver piece straight off and fill. Be careful as today I filled my pepper grinder and I pulled the top rather firmly and some peppercorns flew when the top came off. My fault as I was in a bit of a hurry. Hope you enjoy the grinder. Do you have both the salt and pepper ones? I have both. Had to order from two different vendors, but love them both. They are well worth the money spent. Enjoy!
2127287
hey" I'm showing 7 & 1/4" flush, chuck at max width to base plate. i' assume most spoon, auger,mortise, & brad bit's should be good , within chuck limit. have fun""
567383
No!!!!! I hated this grinder. I actually gave it one star after trying to use it. It actually grinded metal into the food, so I threw it away pronto. I don't recommend it at all! A blender works perfectly. I make purées in large batches and freeze in ice cube trays. Keep in ziplock bags in the freezer, then u have individual servings to thaw.