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Can we talk about how a $9 thermometer changed my whole grind, 12 degrees in 3 weeks
Honestly I always went by feel on my grinder and thought I was doing fine. A buddy at the shop in Tulsa kept saying the meat was warming up too much, so I finally stuck a cheap thermometer in the mixing bowl. First day it read 41 degrees after 20 minutes of grinding. Three weeks later, same batch size, same pace, and I'm sitting at 29 degrees just by chilling the head and taking breaks. The coarse grind came out way cleaner too, no smearing at all. Ngl I feel dumb for not checking sooner. What temp do you all stop at before you swap out the head for a cold one?
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