Grinding Pork Butt For Sausage

BGKYSmoker

Nepas OTBS #242

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• Nov 25, 2011

• #1

I had to finish up the grinding.

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

Cut the hard fat and membrane off.

Did a med grind then a fine.

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)

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

Got the grind all weighed, marked and bagged.

 

SmokinAl

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• Nov 25, 2011

• #2

Already for sausage now!

 

mballi3011

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• Nov 25, 2011

• #3

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

 

BGKYSmoker

Nepas OTBS #242

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Rineyville, KY

• Nov 25, 2011

• #4

mballi3011 said:

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

Click to expand...

LOL

You should see me in heels....DOH

 

fpnmf

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• Nov 25, 2011

• #5

nepas said:

LOL

You should see me in heels....DOH

Click to expand...

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

  Craig