Pork Back Fat

Yeah the fat will start to render if not cold. I put fat chunks and meat chunks in the freezer for a while before starting. I also take the grinder tube, plates and cutting blade and put them in an ice bath between passes through the grinder.
 
Kellendv said:
Yeah the fat will start to render if not cold. I put fat chunks and meat chunks in the freezer for a while before starting. I also take the grinder tube, plates and cutting blade and put them in an ice bath between passes through the grinder.
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yeah, pretty sure that started happening for me. I freeze the meat / fat ahead of time as well but didn’t do it as long as I typically do. First (course) grind was as usual but I think adding the ice water to the mixture and using a food mixer started thawing the fat sooner than usual. I even tossed the tub and grinder parts back in the freezer for 20 minutes after first grind.

second grind took much longer than normal, I think the watery meat would create a vacuums and not go into the auger well. Creating heat over longer periods of time

That fat made cleanup more cumbersome as well.

I bet if I let the mixture sit over night in the fridge, the water would have evaporated and produced a different “product”.
 
JakeSCH said:
yeah, pretty sure that started happening for me. I freeze the meat / fat ahead of time as well but didn’t do it as long as I typically do. First (course) grind was as usual but I think adding the ice water to the mixture and using a food mixer started thawing the fat sooner than usual. I even tossed the tub and grinder parts back in the freezer for 20 minutes after first grind.

second grind took much longer than normal, I think the watery meat would create a vacuums and not go into the auger well. Creating heat over longer periods of time

That fat made cleanup more cumbersome as well.

I bet if I let the mixture sit over night in the fridge, the water would have evaporated and produced a different “product”.
Click to expand...
Yeah my cousin and her husband are both chefs and the first year I made sausage they told me to add some water as well but I have not continued to do that. I think running it through the grinder twice has a similar effect.
 
For regular ground, not sausage, do you always double grind? Or do you just pass it once through, either coarse or fine?
 
I always do a coarse grind and a fine grind. It just makes for a more consistent texture. But I think a third pass can make it too mushy.
 
SurfNHuntSD said:
For regular ground, not sausage, do you always double grind? Or do you just pass it once through, either coarse or fine?
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It is all preference, but if you normal buy ground beef or turkey from the store a double grind, course then fine produces the most similar results (as long as you don't screw it up like i did!)

I made another 25 lb of ground today, freezing the cubed meat / fat for 3 hours before I ground it and did not add water after the course ground...it was a night and day difference. I also used my sausage stuffer to fill bags of meat, I really like this result.

763B6055-5FE1-4639-A511-AA0765635208.jpeg
 
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