A variety of pellet varieties and sizes can be made with a manual or motorised meat grinder. Pellets are used in a variety of food and seasoning application to compress plant and animal materials. The compressed pellet from a meat grinder are often dried to further reduce moisture content. Small dry pellets can be stored for longer, measured accurately and dispersed evenly. Crank up a meat grinder to grind materials into a more manageable form.
Cut the pellet making materials into chunks approximately the size of game dice. Small chunks allow the pellets to have an even blend of ingredients.
Select the grinder plate for the pellet size you want to make. Install the grinder plate on the front of the meat grinder. Position an empty bowl below the grinder plate.
Load the pellet materials into the hopper in even amounts. Press the pusher into the hopper to compact the materials. Slowly turn the crank on the meat grinder or switch a motorised model onto its slowest setting.
Slide the blade of the knife along the surface of the grind plate when the pellets reach the needed length. Dump and replace the bowl once it is nearly full of pellets. Spread the pellets in a single layer on a clean surface in a well-ventilated area.
Seal the pellets in bags or other storage containers once they have dried completely. Most small pellets dry overnight or around eight hours. Disassemble and clean the meat grinder thoroughly before its next use.
Place a fan in the drying area to increase circulation and reduce drying times for pellets.
Pellets will not hold their shape in the bowl if the materials are too moist prior to forming.