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Watch your grinder temp, lost 15 pounds of pork butt on Tuesday
Was grinding 15 pounds of pork butt for sausage at my shop here in Knoxville last Tuesday and the meat got too warm in the hopper. I didn't chill the grinder head long enough and the fat started smearing bad, so the whole batch went greasy and gross on me. Had to toss all of it (that's about $60 down the drain with the casings). Now I freeze the head and the auger for at least 20 minutes before I even start. Anybody got a trick for keeping the meat cold when you're doing a big run in a warm kitchen?
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amy_murphy156d ago
My buddy runs a small sausage operation out in Maryville and he had the same thing happen last summer, that fat smearing is the worst because you can't fix it once it starts. What he does now is keep his grinder parts in a cooler with ice packs right up until the meat goes in, and he puts his meat cubes in the freezer for about 30 minutes first so they get a little crusty on the outside but not frozen solid. He also grinds into a bowl that's sitting in another bowl of ice, sort of a makeshift double boiler but cold. On really hot days he only grinds 5 pounds at a time and sticks the rest back in the fridge between batches. Says it takes longer but he hasn't lost a batch since.
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