johngaltsmotor
Well-Known Member
Grinding meat and fat completely frozen depends on your equipment. Mine stays cold enough that when you grind frozen, even with coarse plates (1/2") you end up shaving off meat and end up a lot finer than called for. I par-freeze the fat for 2 hours and the meat for an hour. Just like brewing: whatever works best for your equipment is what you need to do.
To kill thicinae it takes extreme cold for an extended period (IIRC <0F for 3 weeks). I tend to buy my pork butts as I have room in the deep freeze and let them sit for a month until I get time to turn them into sausage anyway so it doesn't matter if I make dry cured or smoked varieties.
To kill thicinae it takes extreme cold for an extended period (IIRC <0F for 3 weeks). I tend to buy my pork butts as I have room in the deep freeze and let them sit for a month until I get time to turn them into sausage anyway so it doesn't matter if I make dry cured or smoked varieties.