I used to cut pork shoulders into big chunks for sausage

I would just hack it up after boning, but the grind was always a bit off. Then I saw a guy at the Cincinnati meat show cube everything into 1 inch pieces and chill it hard before grinding. I switched to that method last month and the texture is way better, no smearing. Anyone else have a small change that made a big difference in your grind?

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2 Comments

jade_hunt486mo ago

Switching to a coarse plate first then a fine one fixed my smearing issue too.

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ellis.felix6mo ago

So you cube it to an exact inch every time? That seems like it would take forever compared to just hacking it up.

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