Three weeks? Those are rookie numbers, you gotta pump those up. Seriously though, half the clubs I've been in spent years arguing and never figured out they were just using different words for the same thing. You'd think adults could just say "hey wait, what do you mean by that" but nope, we all nod along and assume everyone thinks like us. So what was the thing that finally clicked for you? Was it one word everybody was using differently?

70 percent is trash for this, been saying it for years. Coffee filter thing is smart tho, might steal that.

My buddy runs a small sausage operation out in Maryville and he had the same thing happen last summer, that fat smearing is the worst because you can't fix it once it starts. What he does now is keep his grinder parts in a cooler with ice packs right up until the meat goes in, and he puts his meat cubes in the freezer for about 30 minutes first so they get a little crusty on the outside but not frozen solid. He also grinds into a bowl that's sitting in another bowl of ice, sort of a makeshift double boiler but cold. On really hot days he only grinds 5 pounds at a time and sticks the rest back in the fridge between batches. Says it takes longer but he hasn't lost a batch since.