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Grinding Pork Butt For Sausage

post #1 of 5
Thread Starter 

I had to finish up the grinding.

 

Debone the blade. And cubed, rinsed well to remove any bone dust or slivers.

Butt chunks

 

Cut the hard fat and membrane off.

DSC00170.JPG

 

Did a med grind then a fine.

DSC00172.JPG

 

 

So you cant grab the plate from the tube? Dont stick nothing in there.

 

Unscrew the plate ring and with your fingers out of the way, Just TAP or foot switch. (nice leg huh...LOL)

DSC00174.JPG

 

 

Your auger will just barely push the plate out. Now unplug and remove plate, blade and auger.

DSC00175.JPG

 

Got the grind all weighed, marked and bagged.

DSC00176.JPG

post #2 of 5

Already for sausage now!

post #3 of 5

icon_cool.gif
Everything looks pretty good so far but I do see one thing that could help you out. When grinding meat you should always keep the meat as close to frozen as you can it will grind up much nicer and cleaner. That mushy looking fat looks like it has started to melt. You have done a fine job on the grind so far and yes that is quite the sexy leg Xoxoxo      LOL

post #4 of 5
Thread Starter 
Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif
Everything looks pretty good so far but I do see one thing that could help you out. When grinding meat you should always keep the meat as close to frozen as you can it will grind up much nicer and cleaner. That mushy looking fat looks like it has started to melt. You have done a fine job on the grind so far and yes that is quite the sexy leg Xoxoxo      LOL



LOL

 

You should see me in heels....DOH

 

post #5 of 5
Quote:
Originally Posted by nepas View Post

LOL

 

You should see me in heels....DOH

 


I would like that much more than those ugly crocs!!

 

  Craig
 

 

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