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My grinder stalled on a 60 lb hog in the cooler and I finally switched to two passes
Last Tuesday I was breaking down a 60 lb hog at the shop in Canton and the grinder choked halfway through the second box of trim. I pulled the plate, found a wad of sinew and silver skin wrapped tight around the auger, and lost about 20 minutes cleaning it out while the meat sat getting warm. I used to run everything through a coarse plate in one go and just push harder, but that stall cost me more time than a second pass ever would. Next batch I froze the trim for 15 minutes and ran coarse then fine, and the machine ate it without a single hiccup. Any of you run a two-pass setup on sausage batches this size, or do you just trim harder before it hits the hopper?
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