I recently acquired a Waring Pro meat grinder. This is the first time I've owned a meat grinder of any sort, and I have a few questions about it.
First, it comes with three grinding discs, fine, medium, and coarse. The manual recommends using the fine grind for burgers, so I tried that and it was a disaster. I ground up some chuck and the gristle in the meat totally clogged the holes, and when I was finally able to force it all through, the meat was more like paste with clumpy strands of gristle. So I'm guessing the manual was wrong on that?
In a related vein, should I be trimming all the gristle out of the meat before grinding? I know chuck is recommended for burgers, that seems like an awful lot of work, there's
a lot of gristle in your typical chuck roast.
The manual also says the parts cannot be put in the dishwasher. Since the parts are all solid metal, why not? Is this just the company taking a CYA approach and saying put it in the dishwasher at your own risk?
Finally - any special tips on meat grinding in general for a newbie?
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