- Meat must be cold. Slightly frozen meat is better than warm meat. Warm meat tends to line the grinder and auger with greasy fat.
- In warmer weather, the final grind will work better if meat is put in a freezer between the first and second grind.
- Order a new knife and plate, and keep the set together instead of mixing knives and plates.
- The plate and knife must run tightly together. Add or replace thrust washers if needed.
- Do not soak meat in water before grinding. This allows the meat to absorb water, making it harder to grind.
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