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Took me 2 months to figure out my grinder was the problem, not the meat
I kept getting smeared, gray cuts on my pork shoulder and blamed the hog, the temp, even my knife sharpening. Swapped to a coarser plate on the grinder and it still came out wrong, so I wasted about 40 pounds of product over 8 weekends. Finally pulled the whole head apart and found the auger shaft had a hairline crack, causing it to wobble just enough to heat the meat. A $60 replacement part from a local supply shop in Des Moines fixed it in one afternoon. Anyone else ever deal with a hidden mechanical issue that made you question your whole cutting process?
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