Originally Posted by BDSkelly
Since we are asking questions...
I just bought a bag of the AC Legg and expect to do a grind on Saturday.
So Gary... You stop grinding at the course disc? I'd think the smaller burger disc would be mo bettah.... I'd like to make patties. freeze them over night and then vac seal em. b
Hey Brian, I'm sorry, I will go back and correct my post, I grind on course first, Mix my seasoning in mix, mix, mix then I put it back in the fridge for several hours, then grind again using my small plate. Again Sorry.
As for slicing, I stuff into bags now, (I use to wrap tight in plastic wrap) but I like using my stuffer and the sausage bags. I put them in the freezer for about 4 hours, then slice.
Bagging and freezing, After slicing I put 12 slices in a vacuum seal bag (I use parchment paper to seperate two layers.
I put the bags back in the freezer Un-sealed (You can do this overnight) or until sausage is frozen, Then pull em out and vacuum seal
Quite a few steps, but I have tried quite a few different ways, this seems to work the best.
Mixing Seasoning; I mix the proper amount of seasoning with about 3/4 to 1 cup of water then mix into the pork,