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A retired guy at the meat counter last Tuesday told me my grinder was running too hot
He pointed at the smear on the auger and said cold meat should look dull, not shiny, and that one tip made me rethink how I've been doing 40 lb batches for a decade. I'm now chilling the head in the freezer for 15 minutes first and the texture is way better. How long do you all rest your grinder parts before a big run?
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