Lost 4 hours on a pork loin because I forgot one thing about my grinder

Had a 22 lb pork loin to break down for a catering order last Tuesday and my grinder kept clogging every 5 minutes. I tore the whole thing apart twice, soaked the plates, checked the auger, even called my supplier thinking the motor was shot. Turns out I had the blade in backwards the whole time from cleaning it the night before. Four hours gone on a job that should have taken 90 minutes. Anybody else ever do something that dumb or am I the only one?

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aaron_foster205h ago

Four hours on a pork loin is rough but lets be real here, a backwards blade is like the oldest trick in the book. I've seen guys do way worse, like forgetting to put the plate in at all and wondering why meat is spraying everywhere. The real question is why it took two teardowns before you checked the blade, that should be step one when a grinder clogs. Not trying to pile on but 22 lbs is a lot of meat to run through a machine that's fighting you every five minutes, at some point you gotta stop and think about whats actually wrong. At least you figured it out before the catering order showed up.

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