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A rep at the meat counter said my grind was too warm, and I can't stop thinking about it
I was picking up a pork butt at a place in Fresno last Tuesday and the guy behind the counter asked what I was making. I said sausage and he poked the meat with two fingers and said 'this is already at 50 degrees, you're gonna smear it.' I've been grinding at home for about 4 years and never once checked temps, just cut it cold and went. He said he keeps his grinder head in the freezer overnight and tosses the cubes back in for 20 minutes between passes, which is way more than I do. Now I'm wondering if that's why my last batch came out kind of mushy and gray instead of the pink I see in photos. Does anyone here actually temp their meat before grinding, or am I overthinking a random tip?
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jesse9887h ago
Grinding for four years without issues tells me that counter guy was just bored.
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