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Post by Deleted on Mar 31, 2011 13:16:57 GMT -5
So I have been using a grinder to make the raw soup. I'm using a Universal brand one that I found at an antique shop practically new in the box with the instructions and all the parts. When I go to grind something like chicken necks or other boney items, it seems to come out a bit dark or with grey areas. It doesn't LOOK like metal coming off, but I can't be sure. Anyone else have this issue before? Is it just the marrow/blood veins looking weird? It all smells metallic to me because of the blood and raw meat in it.
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Post by Sherry on Mar 31, 2011 15:12:00 GMT -5
It's likely just the marrow discolouring it. I know the commercial raw I get can have a slightly greyish tinge, depending on the meat. With the lighter colour meats, it seems to be more pronounced. The dark areas would certainly be blood clots/spots. And the blades/grinder should be of stainless steel, so the metal won't come off of it.
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Post by Deleted on Mar 31, 2011 16:06:00 GMT -5
I can't tell if it's stainless steel or iron. It might be iron with steel plating/coating. Either way it only seems to happen when I grind heavily boned items... I find it hard to believe the bone would cause that much corrosion! But this is new to me. Don't want to be feeding them anything toxic.
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Post by Deleted on Mar 31, 2011 23:37:40 GMT -5
If it's an antique it may not be stainless steel, I have an old Universal as well and it seems to be regular steel, there's a fake silver coating but it's worn off to a dull gray in a lot of spots and it's definitely not stainless...I haven't notice my meat coming out discolored (although the marrow is definitely really dark when I'm going through bones), but I have found out if I don't dry it really well and oil the contact points and grinding plate between uses, it rusts.
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Post by Deleted on Apr 1, 2011 10:18:57 GMT -5
Yea we had that problem the first couple of times using it, had to re-wash and dry it before using it again. Haven't had it happen since, we always try it very thoroughly. I guess it's just marrow. Not used to seeing that. It's so grey, but doesn't shine or look metallic.
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Post by Sherry on Apr 5, 2011 21:22:59 GMT -5
Oskimosa- send Heather a message. She uses one of those old grinders, and makes her own grind as well. She could give you a better idea. Pics would be good as well, if the colouration comes through. What I was referring to is a gray tinge, not really gray meat.
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Post by Deleted on Apr 7, 2011 5:04:38 GMT -5
Thanks! I will try
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