tag:blogger.com,1999:blog-9190984942207410953.post6474035228223534763..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: Key equipment piece #1: The grinderJasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-9190984942207410953.post-55513580047711594882015-10-21T07:15:29.013-04:002015-10-21T07:15:29.013-04:00This comment has been removed by a blog administrator.Anonymoushttps://www.blogger.com/profile/04234131747571172930noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-42025765365533924032009-04-07T12:58:00.000-04:002009-04-07T12:58:00.000-04:00Hey Jake, that doesn't sound so good. I have a sim...Hey Jake, that doesn't sound so good. I have a similar issue but it is a tiny tiny amount (like a chip of ground every pound or so). <BR/>Sounds like yours is much more. Make sure everything is nice and clean. I use a bottle brush to clean the grinder plates and get into all the nooks and crannies.<BR/>Other than that, i'm not sure what might be going on!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-82041921528578098422009-04-07T12:44:00.000-04:002009-04-07T12:44:00.000-04:00Hi Jason, Just discovered your blog as I am learni...Hi Jason, <BR/>Just discovered your blog as I am learning more about my new hobby. <BR/><BR/>I've made sausage and hamburger a couple of years ago when we got the grinder attachment for our KA, but the meat that came out of it often had a lot of black liquid that looked like ground metal or machine grease on it. Was this just something that needed to be worked out of our system? (I.e. normal at first) or do we have a defective/misassembled part?<BR/><BR/>After those first few tries, we've stopped using the meat grinder because there was too luch loss from separating out the greased meat.<BR/><BR/>Thanks<BR/>JakeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-20453840372854017402009-02-10T15:04:00.000-05:002009-02-10T15:04:00.000-05:00Ben, now that you mention it, i've been using a pr...Ben, now that you mention it, i've been using a proper meat grinder blade from a #10 (i think) grinder that i've modified to fit, so i don't know how the original KA blade works with the 1/2 plate.<BR/><BR/>BUT, there is a guy on ebay who sells 1/2" KA plates, and i have to assume he's using them with the original KA blade, so i think it should be fine.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-75840996267125762992009-02-10T14:48:00.000-05:002009-02-10T14:48:00.000-05:00Jason - How did you find your custom KA grinder pl...Jason - <BR/><BR/>How did you find your custom KA grinder plate worked? I've been considering the same thing, but am not sure the KA blade is sharp enough to properly cut a large grind.<BR/><BR/>-BenAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-17257013348648395072008-09-04T21:39:00.000-04:002008-09-04T21:39:00.000-04:00EZ, the only hand grinder i've used is a #5 grinde...EZ, the only hand grinder i've used is a #5 grinder (it's a size), and it was too small. I would stay away from that. <BR/>I would get at least a #10 size grinder, and i think it would work great.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-86203747146568324112008-09-04T21:17:00.000-04:002008-09-04T21:17:00.000-04:00Jason,Could you comment on the benefits/difficulti...Jason,<BR/><BR/>Could you comment on the benefits/difficulties with using a hand grinder? I am researching them right now and it seems that if I hunt a bit I can find a very good condition hand grinder for only about $10. That's a lot less than the $75 or more for an electric grinder. The specific one I keep seeing is the Climax #51 meat grinder (google will pull up pictures quick enough).<BR/><BR/>Thanks again for all your help and your great blog!<BR/><BR/>EZAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-26539261287785709342007-07-26T23:48:00.000-04:002007-07-26T23:48:00.000-04:00I anxiously await your article on the curing chamb...I anxiously await your article on the curing chamber. I've been brainstorming how I can best accomplish this in my very small space (downtown loft, pretty much one big area.) I am willing to take the temp down to proper curing temp, but the fiancee may call off the engagement.drzacharyhttps://www.blogger.com/profile/02049203259478544620noreply@blogger.com