Posted by Ed The Wine Farmer on November 12, 2012 at 18:40:42 from (74.47.119.135):
In Reply to: OT: Meat Grinder posted by RBnSC on November 11, 2012 at 08:46:41:
I owned and managed my own food store for 20 years. I also cut most of the meat which we sold. I took every opportunity to learn from retired butchers that worked for me. Different meat grinds differently. Fascia - the silver - is what is giving you problems. Cut it off. Next, cut the meat in shorter peaces. You can not sharpen the knife and plate. Take it to a machine shop and have them do it on a surface grinder. You can order on line - WALTONSinc.com Another trick is to add a washer on the worm first, then the knife and last the plate. One more thing, the knife must be used on the same side of the plate. It"s the little things that give you problems. Happy Butchering Ed
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Today's Featured Article - The 8N and the Fox - by Zane Sherman. Dec. 13 1998, Renfroe, Alabama. Last niht I dreamed about the day that I plowed the field of about 10 acres over on what Jimmy and Dandy called the Ledbetter field. I was driving the 1948 8N Ford tractor that Jimmy bought in 48 new This was prebably in about 1951 and maybe even befor the house was built. This would have made me to be about16 years old and I drove the tractor for nothing and would have paid to drive it if I had had any money which I didn't, but neit
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