<![CDATA[Grinder 2nd Grind Question]]>Hi, I have a quick question about grinding venison. I just got a Weston #22 pro grinder. When we grind fresh cool venison, the first grind goes great but when we put it back through with the smaller plate and the large stuffing tube on to fill bags, it is not feeding well. We are not mixing any pork fat in. What are we doing wrong?

]]>https://waltonsdev.nodebb.com/topic/4591/grinder-2nd-grind-questionRSS for NodeThu, 10 Sep 2026 22:47:24 GMTWed, 17 Nov 2021 23:18:11 GMT60<![CDATA[Reply to Grinder 2nd Grind Question on Fri, 19 Nov 2021 18:37:03 GMT]]>@kschroeder-dvm as everyone else has stated, keep meat very cold, grinder head assembly in the freezer, second grind will go slower, no need for stuffing plunger. I use a stuffer to load my bulk bags.

]]>https://waltonsdev.nodebb.com/post/57287https://waltonsdev.nodebb.com/post/57287Fri, 19 Nov 2021 18:37:03 GMT<![CDATA[Reply to Grinder 2nd Grind Question on Fri, 19 Nov 2021 17:42:08 GMT]]>@kschroeder-dvm How cold is the meat when you move to the second grind? Do you put in the freezer between grinds?

]]>https://waltonsdev.nodebb.com/post/57283https://waltonsdev.nodebb.com/post/57283Fri, 19 Nov 2021 17:42:08 GMT<![CDATA[Reply to Grinder 2nd Grind Question on Fri, 19 Nov 2021 17:10:26 GMT]]>bocephus I do mate my plates with specific knifes. Even mark the plates to insure that I use the same side for the given knife.

I have sets that are nearly 40 years old and still do a great job by using this method.

]]>https://waltonsdev.nodebb.com/post/57279https://waltonsdev.nodebb.com/post/57279Fri, 19 Nov 2021 17:10:26 GMT<![CDATA[Reply to Grinder 2nd Grind Question on Fri, 19 Nov 2021 16:28:27 GMT]]>I tried to stuff my bags during the second grind and it went too slow and inefficient like you are saying. I now do my second grind and then run it through the grinder a 3rd time to stuff the bags without a plate or knife, just using the stuffing tube and auger support. This also helps me get the bags filled tighter.

]]>https://waltonsdev.nodebb.com/post/57277https://waltonsdev.nodebb.com/post/57277Fri, 19 Nov 2021 16:28:27 GMT<![CDATA[Reply to Grinder 2nd Grind Question on Thu, 18 Nov 2021 19:42:29 GMT]]>I agree that 2nd grind is smaller but your meat does need to stay in the 30s. I always refreeze my meat when I process. And as it was pointed out, I also freeze the head

]]>https://waltonsdev.nodebb.com/post/57155https://waltonsdev.nodebb.com/post/57155Thu, 18 Nov 2021 19:42:29 GMT<![CDATA[Reply to Grinder 2nd Grind Question on Thu, 18 Nov 2021 15:13:58 GMT]]>Second grind always takes longer. As everyone has said, temperature is very important. Feed the grinder slowly and avoid using the pusher. This will help keep it cool. Make sure your knife and plate are on good shape. They should be paired together, don’t use one knife with various plates. This will keep the parts in better condition. Most importantly, be patient and let the grinder do the work.

]]>https://waltonsdev.nodebb.com/post/57104https://waltonsdev.nodebb.com/post/57104Thu, 18 Nov 2021 15:13:58 GMT<![CDATA[Reply to Grinder 2nd Grind Question on Thu, 18 Nov 2021 15:11:16 GMT]]>Do you have separate knives and keep each with there respective plates?

]]>https://waltonsdev.nodebb.com/post/57102https://waltonsdev.nodebb.com/post/57102Thu, 18 Nov 2021 15:11:16 GMT<![CDATA[Reply to Grinder 2nd Grind Question on Thu, 18 Nov 2021 13:17:26 GMT]]>@kschroeder-dvm is your fine plate in good shape? If it’s worn more than your course plate that could be a problem too.

]]>https://waltonsdev.nodebb.com/post/57091https://waltonsdev.nodebb.com/post/57091Thu, 18 Nov 2021 13:17:26 GMT<![CDATA[Reply to Grinder 2nd Grind Question on Thu, 18 Nov 2021 04:38:06 GMT]]>Do you put the grinder head assembly in the freezer also? It really helps.

]]>https://waltonsdev.nodebb.com/post/57080https://waltonsdev.nodebb.com/post/57080Thu, 18 Nov 2021 04:38:06 GMT<![CDATA[Reply to Grinder 2nd Grind Question on Thu, 18 Nov 2021 00:09:38 GMT]]>Also the guys have said not to overstuff the grinder let it almost clear before adding more

]]>https://waltonsdev.nodebb.com/post/57024https://waltonsdev.nodebb.com/post/57024Thu, 18 Nov 2021 00:09:38 GMT<![CDATA[Reply to Grinder 2nd Grind Question on Wed, 17 Nov 2021 23:58:27 GMT]]>@kschroeder-dvm The second grind is always slower, meat is finer and auger doesn’t grab and pull it in as well as it does chunks on first grind, plus smaller plate. Put it in freezer after first grind and get it near frozen and it should help but again will always be slower than first grind.

]]>https://waltonsdev.nodebb.com/post/57021https://waltonsdev.nodebb.com/post/57021Wed, 17 Nov 2021 23:58:27 GMT<![CDATA[Reply to Grinder 2nd Grind Question on Wed, 17 Nov 2021 23:36:51 GMT]]>@kschroeder-dvm Are you keeping the meat for the second grind cool, very cool. That should help. I keep mine just about frozen, but not quite for both grinds & keep it moving in & out of the freezer. Hopefully there is not a lot of sinew or any other membrane getting caught in there too.

]]>https://waltonsdev.nodebb.com/post/57016https://waltonsdev.nodebb.com/post/57016Wed, 17 Nov 2021 23:36:51 GMT