I'm new to the sausage making thing. Actually, I've never made sausage but I'm going to give it a try. So, can someone give me some insight to the reason why the grinder and meat must be COLD when grinding and stuffing?
Thanks in advance!
So the fat and meat do not smear and clog up the die holes. It makes the job a whole lot easier when everything is cold. I like the meat to be almost freezing when I start.
Every book I've read on the subject always states the importance of chilled meats, fats & grinder parts to avoid smearing. It makes complete sense. Some even have recommended chilling/near freezing between grinds.
Really no need to freeze or chill the meat.
I do things outta the (book) norm anyways :D
That's what I figured, about the smearing and NePaSmoKer doing things out of the norm LOL!!!
I always do mine cold. Simply for this reason. I always rough grind my meat straight from fridge. I add my cure and put back in fridge to set at least overnight. Then if it needs ground more I do it then. Then add spices and mix and let set 8 hrs to overnight and stuff. Just the way I do it. Others may do it differant.