barbararamirez•1mo agoMost Upvoted

My shop's sausage yield went from 68% to 74% after we started pre-chilling the grinder head and bowl in the walk-in for an hour before we start.

2 comments

2 Comments

That's a huge jump in yield, and it makes total sense. Pre-chilling everything, even the stuffer horn if you use one, keeps the fat from smearing during the whole process. You could try running some cold water through the grinder itself before you attach the head. It's all about fighting friction heat, which turns good fat into a greasy paste that just gets lost in the mix.

brian_murray1mo ago

Does cold water work if my grinder is already in time-out for past mistakes?