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Vent: took me four months to figure out why my ground beef kept turning gray in the case
Kept blaming my grinder. Ran it through a coarse plate, ran it through a fine plate, cleaned the thing twice a day, nothing worked. Meat still went dull after a day on the shelf. Turns out it was my case temp cycling up whenever the back door opened, and my thermometer probe sat in a dead spot. Borrowed a handheld from a guy at the shop and watched the case swing from 34 to 44 degrees in about 20 minutes of lunch rush. Moved the probe, dropped the temp two degrees, and the color holds for three days now. Four months of guessing for something a $30 thermometer would've shown me in an afternoon. Anybody else fight a case that reads fine but won't hold?
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price.tyler16d ago
Funny how the fix is usually some small thing we walk past every day.
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