Meat Grinder

One advantage of getting into metal working is a good understanding of sharpening.  This is the business end of an antique meat grinder I have been dragging around without using for decades.  A few minutes on the belt sander and surface plate set it right.

There still some corrosion on the plate which I could remove with more sanding and polishing but it did work as is and reducing the plate thickness would require shimming the auger.   Have to think about that.  Thinking it works so leave it.  Might look into making additional plates on the lathe down the road.  It might be nice to have a plate with smaller holes for a finer grind.

First run was a 2 foot long cryo-pack of pork roast.  About 10 or 15 lbs.  Have not spiced it yet .  Did the traditional thing and added salt and pepper to a sample and fried up a burger.  Tasty.

Thinking I will coat the areas subject to rust with mineral oil for storage.