Where to buy, how to use. Stuffers, casings, spices, grinders, etc.
by aris » Wed Mar 30, 2005 10:57 pm
If you buy frozen meat for sausage - how do you handle mincing it? Do you let it defrost overnight at room temperature? Do you defrost in microwave?
Keeping in mind one will probably be re-freezing, and it's nice to mince when the meat is partly frozen - i'm thinking the best bet might be to cut the meat frozen with a butchers hacksaw into 1 or 2 inch blocks (whatever will fit in your mincer), then let it partially defrost.
Anyone had this problem?
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aris
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by Platypus » Thu Mar 31, 2005 2:12 pm
The best way to defrost it would be in the fridge, and then just enough to allow you to cut it up.
I would not use a microwave as this can raise the meat temperature quite a bit above safe levels.
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Platypus
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by aris » Thu Mar 31, 2005 6:48 pm
Yes, the fridge method is supposed to be the best - but I find it takes too long.
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