I'm doing one batch of each, Marianski and Ryteck
I did some grinding today
Class I pork at 3/8"
Class II pork at 3/16"
Class III pork at 3/16" three times, pretty much emulsified, will put it in the blender prior to mixing.
tomorrow I'll mix, stuff and smoke.
Thanks everyone for the tips,
dave
I did some grinding today
Class I pork at 3/8"
Class II pork at 3/16"
Class III pork at 3/16" three times, pretty much emulsified, will put it in the blender prior to mixing.
tomorrow I'll mix, stuff and smoke.
Thanks everyone for the tips,
dave
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