JerBear wrote:His thought was that by grinding twice you're spending more time with the grinder running which in turn heats the unit up and that it's ultimately better to just grind 1x through the final die.
BriCan wrote:JerBear wrote:His thought was that by grinding twice you're spending more time with the grinder running which in turn heats the unit up and that it's ultimately better to just grind 1x through the final die.
I will go and step into the freezer to cool off
JerBear wrote:I'm sensing some friction
and I'm thinking you might not agree with the single grind methodology... Just a hunch...
JerBear wrote:I'm doing a small batch of brats for a catering gig this Saturday and I'll try the single grind method... finger's crossed...
JerBear wrote:Do you normally grind with spices or are you suggesting it for this method?
I normally cut the shoulders into strips as long as possible and as large a guage as my grinder will allow so that the auger does all the work.
I'm always concerned about spicing beforehand as there will always be some spices left in the bus tub that held the meat
If meat is wet enough (from own moisture) then spices will be picked up, any residue spice left can be picked up with first meat out of the head I normally would re-drop into grinder
as well as in the ginder.
JerBear wrote:Do you also add the liquid through the grinder or after when you mix the meat? I've done both and prefer to do it post grind because the grinder spits less. However, if I'm concerned at all about heat I'll add the cold liquid to the grinder to cool the unit down.
JerBear wrote:I wish I had an excuse to come north, sadly a bucket of skins wouldn't be enough to convince my wife.
I'm a little confused, do you not add liquid to your sausages or was it the method that rubbed you wrong?
Users browsing this forum: No registered users and 1 guest