To eater999 and TamaleTrolley:

I'm late to this post but I probably bought my Nixtamatic before both of you :-) I bought mine and imported it through a department store in Mexico City, but that's another story. I imported mine including shipping back then for around $450.

I too was not impressed with the aluminum cast burrs. I did get it to work though quite well by doing exactly the same thing. Basically tightening up on the thumb screw to just about jammed. And it turned a out a decent grind although maybe a little courser than I would like.

I did make several batches of masa with it, used them with good result.

But - unless either of you has found solution to add true metal, well made burrs I'm probably going to sell mine. I would just like something more precision for making different grinds for different purposes.

Has anyone/either of you found or created a source to add quality burrs to this machine?

Thanks!

First - when folks talk about a potential for "pork flavor" or notes with lard when the topic is baking, they may not be familiar of which type of lard is appropriate.

There are 3 types of pork lard.

1. Leaf, which is the finest or highest grade from around the kidneys also called flare. It is noticeably different from any other fat or lard from a pig. When rendered properly this is pure white and there will be no "pork notes". In it's raw or "un-rendered state" is visibly different. It's from around the kidneys, period.

2. Fatback which is the denser fat (not leafy at all) from between the back skin and muscle. This would tend to have some light pork notes once rendered and be a bit heavier than leaf lard. Good for all general cooking and baking except for fine pastry work. Rendered fat back would fine for biscuits, griddle cakes other savory baked goods.

3. The third grade or caul fat would be fat from around the intestines, or digestive organs. This is the lowest grade, heavier density fat that would be used for general cooking, frying, deep frying for savory dishes, etc.

All 3 are excellent for their intended uses. The key is finding good quality rendered fat.
Don't buy that block of lard from your local grocery and expect it to be anything that you should use for fine pastry like croissants, puff pastry, pie crusts, etc. In fact I would stay away from grocery store lard period.

Best to learn to source and render your own or buy it from someone reputable or on line.

If you have good quality leaf lard - it's one for one substitute for vegetable shortening and actually better for you IMHO.