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My case yield jumped 8 percent after I switched my grinder plate, and I feel dumb for waiting
I ran the same 20 lb batch of pork shoulder through a dull 3/8 plate for months and got maybe 75 percent usable yield, then swapped to a sharp 1/4 plate and my grind came out cleaner with way less smear and fat stuck in the head. Same meat, same recipe, only the plate changed, and my sausage links finally stopped splitting on me in the smokehouse. Any of you run a coarser plate and just grind twice instead, or is one pass with the right plate always the way to go?
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