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  5. Grinder head cooling pak

Grinder head cooling pak

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  • P Offline
    P Offline
    Parksider
    Team Blue PK100 Power User
    wrote on last edited by Parksider
    #41

    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!

    John C.

    PapaSopP 1 Reply Last reply
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    • JonathonJ Offline
      JonathonJ Offline
      Jonathon
      Team Blue Admin Walton's Employee Power User
      wrote on last edited by
      #42

      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!

      Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

      1 Reply Last reply
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      • P Parksider

        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!

        PapaSopP Offline
        PapaSopP Offline
        PapaSop
        Team Orange Power User Veteran
        wrote on last edited by
        #43

        Parksider
        Yep, with my big grinds in the 25-30 # range, putting the head in freezer ahead of time it has always stayed cold throughout the grinding process.

        AdamCAA 1 Reply Last reply
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        • PapaSopP PapaSop

          Parksider
          Yep, with my big grinds in the 25-30 # range, putting the head in freezer ahead of time it has always stayed cold throughout the grinding process.

          AdamCAA Offline
          AdamCAA Offline
          AdamCA
          Team Blue Regular Contributors Green Mountain Grill Masterbuilt
          wrote on last edited by
          #44

          PapaSop Parksider I have always put the entire head assembly in the freezer prior to grinding, usually try to get it in there the night before. If I forget then I will put it in there for at least a couple hours.

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          • JonathonJ Offline
            JonathonJ Offline
            Jonathon
            Team Blue Admin Walton's Employee Power User
            wrote on last edited by
            #45

            AdamCA Yup, grinder head in the freezer for a few hours first is always a good plan. We have an ice tray in our freezer that we use specifically for this to speed up the cooling, unfortunately sometimes ice cubes get stuck to it and then I have to freeze my hands trying to pull them off. The first time that happened I litteraly ran hot water over it to get rid of them…not the dumbest thing I’ve ever done but close.

            Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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