Grinding

LBrandt

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Going to grind some pork trimmings for sausage pattys. How cold do you pro's have your pork at grinding time. Going to coarse grind, mix with coarse ground deer, mix in spice from Mossy Moe and then grind again. Form into patties for fresh breakfast sausage (country style). Thanks LB
 


Fly Carpin

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After trimming and cubing, I put it in the deep freeze in a meat lug for an hour or two. Grinder parts live in the freezer when not in use. Think firm, but not rock solid. The fat should be pretty hard. Then I’ll spread it out in the meat lug after the coarse grind and put it in the freezer for another hour. Oh and clean and refreeze the grinder parts too
 

KDM

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Fat grinds best when frozen. Soft fat squishes into every nook and cranny of the grinder, sticks to the auger, grinder walls, knife, and plate. Then comes out the end a paste resembling crisco, which is difficult to mix and get an even distribution throughout the meat mix. Also, having frozen pork fat helps keep the thawed venison cool throughout the sausage making process ensuring a top end finished product. Have Fun!!
 

Lycanthrope

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Freeze it solid in gallon ziplock bags, take out of freezer and put in a cooler for a day or so, until you can dent the outside of the bags sightly with your thumb, you want it frozen still but soft enough to cut into chunks, once you get to correct level of thaw, cut it up and grind away... You wanna thaw it as slowly as possible, if you thaw quickly, it will be soft on the outside and rock solid inside still.
 

Retired Educator

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Agree with above. Colder grinds easier. As long as it will go through the grinder it's not to cold Rock hard might be a little to cold but I like to at least have some ice crystals in the meat.
 


guywhofishes

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you guys could have told me about grinding a few ice cubes at the end to grind the last few ounces out of the auger

hosers
 

eyexer

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I was grinding on the old lady last night. Might as well been the dog
 

watson

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Cold works best. My dad used to say if you can't scrape pieces of the fat off with your nail it's to soft
 

Retired Educator

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I agree with the cold being important. I also use a food-grade silicone spray on my grinding parts. Anything the help prevent sticking is a benefit.
 


Eyelife

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Here’s a tip when grinding that cold/frozen stuff. I use a very thin pair of wool gloves inside my rubber gloves, it’s a game changer, especially if your grinding a lot.
 

tikkalover

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I am about out of deer sausage so made 25 pounds of sausage yesterday. 10 pounds of 85% ground beef and 15 pounds of pork butts. Took the butts out of the fridge and ground them up.
7AB920B5-49AA-4990-A225-76B13A30C9CE.jpg
Used the ice trick for the first time. Worked great
19A06E43-5485-4462-A9D2-D9AC3D0E027D.jpg
smoked it today C62A30D4-A1F3-4B4B-9A25-5C63D2EA86C0.jpg
 

snow

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Nice setup Tik,6 rack bradlty smoker eh?,any issues? did you add a second heating elimate?,fan? I miss my 4 rack Iused mostly for smoking fish and waterfowl,gave it away when I bought a pellet grill/smoker which are over rated IMO.

Buddy does a good job grinding sausage,smoking with his bradley but had issues with elimate burning out,so he upgraded to a pit boss verticle to hang his sausage,so far so good,prick quit sharing his bounty as he's dialed in now,no more taste test,dang-it,he does a killer polish and thurenger smoked sausage
 


guywhofishes

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2020-08-10 17.52.52.jpg

I couldn't deal with the tiny 4-rack OBS any longer.

I'm currently building an electric heated fridge conversion (with external smoke generator).

- - - Updated - - -

(OBS - original bradley smoker)
 

guywhofishes

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You would probably cry if you knew how much those old fridges sell for . #Mancavematerial

bought the one on the right from a guy who had already gutted the cooling system.

the one on the left is pristine.

I should grab the extinguisher and plug it in and try it some day.
 


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