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Appreciation post: the old timer at the grinder in Kansas City who talked me out of bone dust
I used to think a little bone dust in the grind was fine, then I spent about 5 hours last Tuesday digging it out of my grinder and wiping down every plate because a batch of pork sausage came out gritty. The old timer at the supply counter in Kansas City heard me griping and said flat out, 'sharp blade, light pressure, never let the bone touch the auger.' Sharpened my plates and backed off the push, and the grind came out clean on the first run. Guess I was chasing speed and paying for it with cleanup. What's your go-to trick for keeping bone dust out of a batch without slowing to a crawl?
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