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Guy at the meat counter said my grind was too warm and it wrecked my sausage for a month
Had a customer at my shop in Boise last month send back a batch of breakfast sausage because the fat was smearing and the texture was mushy. A retired butcher who comes in every Friday finally asked what temp my meat was when I ran it through the grinder. He said anything over 38 degrees and you are basically making pate, not sausage. I checked with a probe and sure enough my trim was sitting at 47 degrees because I was pulling it straight from the cooler and not letting the grinder head chill. Now I freeze my grinder parts for 30 minutes and keep the trim in the freezer for 15 before grinding. Night and day difference in the bind. Any of you run into this with your own grind, or am I the last one to figure this out?
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rowangonzalez20h ago
The chilled parts thing goes even further than people realize, because the auger and the die plate hold heat too, not just the head. I keep a spare set of grinder parts in the freezer so I can swap mid batch if things start warming up, and it keeps the whole run under that 38 mark. Once you get the fat staying solid through the whole grind, the bind gets so tight you can barely tell where the lean ends and the fat begins.
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