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01-14-2018, 01:35 PM | #61 |
Life is changing..
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01-14-2018, 02:52 PM | #62 |
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01-15-2018, 08:31 AM | #63 |
Cast Iron Jedi
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Anyone make their own sausage?
So flavor on this is really good. Texture isn’t quite right. Meat market ground it twice for burger and that emulsified the fat more into the meat. Next time will only grind once, should make it less dense.
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01-15-2018, 08:54 AM | #64 |
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Yeah, I prefer a single grind for my sausages. I make a lot of fresh (non smoked) kielbasa. I pretty much only do patties now too. Fresh kielbasa, homemade sauerkraut, cheese, slice tomato and sriracha mayo on homemade bun is awesome.
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01-15-2018, 09:00 AM | #65 | |
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Quote:
We asked for single grind, but my wife was getting it and didn’t know what to look for. I didn’t want to waste it, so I crossed my fingers and hoped for the best. |
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01-15-2018, 04:51 PM | #66 |
a.k.a. Lenny
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We grind once, then mix by hand. Turns out great.
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01-16-2018, 02:36 AM | #67 |
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Personally, I think # of grinds is mostly a matter of preference. Then, follow that with mixing of meats.
If I'm making just pork sausage of some kind, say kielbasa, it'd be ok to grind once because of texture. If I'm making a half venison/half Pork combination, I prefer the meats are coarse ground first, then mixed and reground for consistency. I don't like to sit and cube everything into little squares either, so that's a big reason I prefer double-grinding. If the meat is ice cold, but not frozen, it shouldn't be mush either way you do it. My 2 cents. |
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01-21-2018, 12:31 PM | #68 |
Cast Iron Jedi
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Five pounds of beef sticks ready for the freezer.
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01-21-2018, 01:10 PM | #69 |
Fight, build, win!
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Yum just yum!
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