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I finally stopped guessing at grinder temps after a guy in Tulsa quoted me 38 degrees
Was talking to an old timer at a shop in Tulsa last month about keeping my grinder cold. He said he keeps his room at 38 degrees and never lets the head go past 45. I always just eyeballed it and figured close enough was fine. Tried his number on a 60 pound batch last week and the smear on the patties was way cleaner. My fat loss dropped to almost nothing and the cases held up better under the wrap. Guess I was cooking my own product for a while without knowing. Curious what temp other folks keep their grind room at, cause 38 feels cold but maybe I was the odd one.
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henryt181h ago
Reminds me of a butcher I knew back in the day. Guy ran his whole shop off a wall thermometer he got free from a feed store. Swore the cheap ones read truer than the fancy digital stuff. One summer it broke and he guessed for two weeks, lost a whole batch of sausage. He taped a note by the door after that: check the temp, dummy. Sounds like your Tulsa guy was onto something real.
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