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Took me 5 months to figure out why my ground beef was turning brown too fast
Kept blaming my grinder and even bought a new plate for it, but the meat still went dull in about a day. Turned out my walk-in was running 8 degrees warmer than the gauge showed, so I got a $30 thermometer and mounted it at eye level instead of trusting the old dial. The case was reading 41 when the box said 33, and that gap was doing all the damage. Anyone else had a thermometer lie to them like that?
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