Grinder head cooling pak
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That’s nice Joe Hell, i’m stuck with a 175 lb hobart at work in a non cold room at work, it’s a beast but it sucks for cold grinding and mixing. I’m about ready to grind using dry ice in the mix.
raypete I tried my hand at the Thunderbird for the first time yesterday…not impressed. There is a safety mechanism that keeps triggering because the lid shifts during use which requires you to physically torque the lid by hand during the grind to continue operation. Additionally there is a gap between the mixer and grinder that extrudes sizable chunks of meat which creates a huge mess.
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Joe Hell
So… Bigger is not better! Hmm, I knew it. Lol. Sorry
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I’ve seen then, I get the concept but i’m not sure the meat is in the grinder long enough to matter. I’d bet having the meat very cold before it goes it matters more. I’ve never used one, just one more thing to keep track of and clean. I just don’t think the head gets that hot, I could be wrong, wait to hear some feedback.
I have the cool pack on my carnivore grinder. The purpose is to keep the neck super cool and allow the meat/fat to flow through it easily. I’ve used it on and then taken it off. What I noticed is the fat will cling to the walls with it off. If I start with a cold neck and cold meat, it runs much cleaner.
I like it well enough that I bought a spare to cycle them and keep frozen. P -
I have the cool pack on my carnivore grinder. The purpose is to keep the neck super cool and allow the meat/fat to flow through it easily. I’ve used it on and then taken it off. What I noticed is the fat will cling to the walls with it off. If I start with a cold neck and cold meat, it runs much cleaner.
I like it well enough that I bought a spare to cycle them and keep frozen. Pdennishoddy oh wow, I’m going to start with my head in the freezer just to compare. We’ll see where is goes. Thanks for the info!
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Joe Hell I don’t know how you get your hands on this equipment but I’m jealous to say the least! Looks like a beast. I think I’m glad we don’t live near each other, that could be dangerous!!
Parksider Well…I just started a part time gig at a new butcher shop. Talk about hog heaven! It’s not much different than home projects but there is a whole lot of it and I get to dirty someone else’s kitchen!
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I have the cool pack on my carnivore grinder. The purpose is to keep the neck super cool and allow the meat/fat to flow through it easily. I’ve used it on and then taken it off. What I noticed is the fat will cling to the walls with it off. If I start with a cold neck and cold meat, it runs much cleaner.
I like it well enough that I bought a spare to cycle them and keep frozen. Pdennishoddy
Thanks for the info. Since my grinds are typically 25# or less and I put the head and meat in the freezer prior. I’ve never had an issue with sticking or smearing. Was curious on the ice paks though. -
Joe Hell working in a butcher shop???
That could be dangerous!! Look out Walla Walla.
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Parksider Well…I just started a part time gig at a new butcher shop. Talk about hog heaven! It’s not much different than home projects but there is a whole lot of it and I get to dirty someone else’s kitchen!
Joe Hell as the old saying goes if you love what you do you will never work a day in your life
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Joe Hell as the old saying goes if you love what you do you will never work a day in your life
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craigrice I’ve never loved any task more than this! I’m working with 2 master butchers and absorbing every amount of information that I can.
Joe Hell good for you
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craigrice I’ve never loved any task more than this! I’m working with 2 master butchers and absorbing every amount of information that I can.
Joe Hell in my late teens I worked in a small shop some 4 decades ago
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dennishoddy PapaSop So last weekend I was at the clubhouse pulling the meat from the freezer and saw the grinder head sitting there, and tossed it into the freezer overnight. I actually think it did help move the product through and I like to grind semi-frozen anyway so by the time a chopped up 100 pounds of pork and tossed that in the freezer, ground the semi thawed venison then back to the pork everything just flew through and it was still cold when i was done.
To me this is exactly what Meatgistics is for! We can shorten the learning curve by sharing since we don’t process meat everyday!Thanks fellas!
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Parksider It’s nice to see someone who has given a lot of their time and expertise on here get something back other than gratitude!
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