Why is my grinder mushing the meat?

&#;Mushy&#; Meat when grinding

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The &#;mush&#; comes from the meat being pushed by the feedscrew through the plate holes but not being cut clean by the knife. This is caused if the knife and/or plate are dull or the tension between the plate and knife is not sufficient to allow the knife to clean cut the meat.

The tension between the plate and knife is set properly if the ring can tighten the plate tight against the knife. This can only occur if the plate protrudes out of the cylinder somewhat to allow the ring to contact the plate and tighten it against the knife.

Most feedscrews have a washer on the rear shaft that can wear out or get lost. When the washer is worn out or missing, the feedscrew can insert too far into the cylinder thus allowing the plate to recess inside the  cylinder instead of protruding out.

Also, meat ground too many times will become &#;mushy&#; or if the meat has warmed above 37 degrees F.

&#;Mushy&#; Meat  when stuffing  - off a grinder using a stuffing tube

The &#;mush&#; can come from the above listed reasons so start there. If everything looks ok with the plate and knife&#;..Then:

The "mush" is occurring because the meat is staying in the cylinder too long; allowing the feedscrew to pulverize the meat. The meat stays in the cylinder too long because the small opening of the stuffing horn, creates a bottleneck slowing down the meat delivery out of the cylinder. With the feedscrew turning but the meat movement slowing or stalling, slipping between the feedscrew edge and the cylinder wall occurs. This is called bypass

If you must stuff off a grinder using a stuffing tube, grind the meat first through a kidney plate (2 or 3 hole plate). This will provide larger chunks allowing the feedscrew a better chance to grab and move forward against the backpressure created by the stuffing tube and final grind plate. Then install the final grind plate, usually a 3/16&#; plate, add the stuffing tube and grind and stuff on this second grind.

Older feedscrews and cylinders that are worn have a wider clearance between them allowing even more meat to bypass

The best solution is to buy a stuffer. They were invented because of this problem of trying to stuff off a grinder. You will get an improved texture stuffing with a stuffer

For more information, please visit Vegetable Mesh Bag.

Summary

• Grind only very cold meat

• Use sharp plates and knives that can be tightened against each other with the end ring

• Never grind meat more than twice

• Keep the meat and grinding cylinder lubricated with water

• The first grind should be done through a very big hole plate such as a kidney (2 or 3 hole) plate, this provides bigger chunks helping the feed screw to pick up and move the meat chunks continuously forward against the backpressure (bottleneck) created by the plate and/or stuffing tube

• Worn feedscrew and/or cylinder can allow bypass

• The feedscrew should function as a conveyor and move the meat. The meat should be moving from the time it is dropped into the opening until it comes out the plate holes

• Bypass (when meat that is not moving) increases time spent in the grinding chamber causing pulverized &#;musy&#; meat

Meat grinders help chefs create artisan burgers, specialty meatballs, and house-made sausages. Kitchens that process a lot of meat often run into some of the most common meat grinder problems. Proper cleaning and maintenance can help you keep this vital piece of equipment running.

Clogging

Meat grinders that process fatty and sinewy meats can clog, sometimes very often. Fatty and sinewy build-up can cause these clogs. Restaurants should already clean their meat grinder&#;s blades and plates regularly. If the machine is clean and still clogs up, try freezing the meat before you grind it or cutting it into smaller pieces before grinding.

Grinders naturally create friction. Frozen meat creates less friction, though some complain that grinding frozen meat dries it out. Using olive oil on the internal parts can help further reduce friction and may even enhance the flavor of the meat, which should go through the oiled parts of the grinder with less resistance.

Dullness and Corrosion

The grinding blades and teeth can become dull with heavy use, and you may need to sharpen or replace them, depending on the amount of wear they have undergone. Thoroughly drying all cutting parts before reassembling the grinder will help avoid corrosion that could affect the machine&#;s cutting ability or result in rusty parts.

Grinder Head Issues

The grinder head pushes the meat down toward the cutting blade. If the grinder head doesn&#;t press the meat down consistently, you may just need to clean it. Another problem could be that you didn&#;t properly install the head when you reassembled the machine after its last cleaning. Detach the machine from its power source, clean the head, and make sure to reattach it properly. If you still feel resistance, take out the pins that hold the grinder, put them back in again, and see if this adjustment solves the problem.

The Machine Won&#;t Switch On

Battery-powered machines won&#;t turn on if they aren&#;t sufficiently charged. Corded machines that won&#;t switch on might not be plugged in all the way, or you may need to reset the GFS switch they&#;re connected to. Check the cord and prongs for damage, and don&#;t use a machine with damage.

These common meat grinder problems are usually easy to solve, either by cleaning or replacing a worn-out part. If you need to replace your machine, Pro Restaurant Equipment has commercial meat grinders for sale that will work for your kitchen.

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