For the best results, trim all excess tendons, cartilage, cords and blood clots and remove meat from bones.
Optimal results occur when meat is chilled to 32-34F before grinding.
Cut meat into pieces that will easily fit in throat of grinder head. (Approximately 1inch squares.)
Place cubed meat into tray. Be sure not to over fill the tray. Make sure the throat opening of the tray remains clear and open.
Place a dish, bowl or tray under grinder head to catch ground meat.
Switch grinder to Grind position. Carefully begin to feed meat down the throat. Use plunger to push meat. DO NOT use fingers or utensils other than the plunger proveded; bodily injury may occur and you could damage your grinder.

Specifications:

Description:

Heavy-duty construction with #12 neck size
Powerful 2/3 HP(500W) motor
Grinds up to 5.5lb. of meat per minute
Reverse function for easily un-jamming your grinder to maximize output
Includes 2 stainless steel cutting plates 3/16'' & 3/8'', a stainless steel stuffing plate and a stainless steel cutting knife
Comes with a set of 3/8'', 3/4'' and 1-1/8'' stuffing tubes
Meat stomper included for accessories storage
Item# 52021250

Trouble Shooting:

Problems	Solutions
Grinder runs slowly and erratically	Possible cold gear grease problem. Move grinder to warmer area. If this does not work contact customer service.

Meat is backing up at the grinder	Auger is not able to handle large portions of meat. Cut meat into smaller pieces so auger can work properly.

Meat is only turning around the auger and compressing against the head	Meat is too warm. Cool meat to a temperature around 40℃.

Meat does not flow through grinder	Make sure grinder head is properly assembled. Check sharpness of knife blade.

Meat is backing up at head and will not flow	Meat may be snagging on the auger or other parts. Lubricate internal parts with food-grade silicone spray.

Commercial Grade Automatic Meat Grinder Machine For Sausage Making W / 3 Stuffing Tubes

Electric Meat Grinder