Grinding — Auger Meat

[@fulldraw]

What do you do with the meat at the end of your grind that is wrapped around the auger? I typically have enough meat wrapped around the auger and packed behind the blade that it’s the size of a fist—I typically give it to my dog, curious if y’all do anything different.

 

[rayporter]

as a rule all mine has is fat packed in there and I just throw it in the grind'

 

[@fulldraw]

as a rule all mine has is fat packed in there and I just throw it in the grind'

To make sure I’m tracking—are you saying that you end all of your grinds with just fat at the end to make sure all the meat gets pushed through? I like that idea/hadn’t thought it.

 

[jmez]

Clean it off and throw in the tub with the rest of it.

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[realunlucky]

You can also use ice to push everything out

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[UtahJimmy]

Throw some slices of bread in last. Dual purpose: soaks up liquid to help clean and pushes the least bit of meat out.

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[Chordeiles]

Any of the above.......or make patties and grill it up.

 

[Deplorable77]

Clean it off and throw in the tub with the rest of it.

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^^^this, I wasn't sure how there was any other answer.

 

[@fulldraw]

^^^this, I wasn't sure how there was any other answer.

To clarify, the stuff wrapped around the auger at the end of the grind isn’t ground... so throwing it in the tub with the rest of the grind wouldn’t work. I’ll try using ice as some others have noted to clear out the tube at the end. Thanks for the responses.

 

[JWP58]

I feed in enough already ground meat to push all the unground through. Then you have already ground meat in the auger area.

 

[Boarmaster]

Throw some slices of bread in last. Dual purpose: soaks up liquid to help clean and pushes the least bit of meat out.

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Bread works great. We been using it for years.

 

[Skyhigh]

I do what JWP58 does, just grab a big handful of meat thats already been ground and throw it in the grinder to push whats left through. Anything thats "wrapped" around at the end (after adding the already ground meat) I usually throw away because its pretty much just connective tissue in my experience.

 

[Texizona]

Bread does a great job of pushing it out.

 

[Jester_archery]

Its usually just tendons or connective tissues wrapped around the auger by the time I'm done. I toss it in the garbage.

Also I dont grind shank meat. Too many connective tissues to grind well.

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