www.sausagemaking.org

I have read a lot of posts on the forum regarding temperature of meat when mixing, the theory is to keep everything cold when making sausage.
I would like to know How cold?
I am sure I read somewhere to develop the myosin it should not be too cold ie under zero C. and to try and keep it between 0_4C
I would like to hear any comments on this.
Thanks
wallie

I keep my fridge at around 36 - 38 degrees F (2.2 - 3.3 degrees C) to keep the meat nice and cold, and I cool mixing / grinding equipment down before using it.

Hi
I put my meat in the freezer between stages to get it as cold as I can but it never get below zero

George