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Message: <blockquote data-quote="KDM" data-source="post: 277853" data-attributes="member: 314"><p>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!!</p></blockquote><p></p>

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