BGKYSmoker
Nepas OTBS #242
Original poster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
Stay tuned.
1.58Kg pork and chuck ready for the grinder with a fine plate.
Getting all my players in the same bowl.
Here they are.
Once they were all weighed out I ground them up some.
Here is 2T distilled water with .4g FRM-52.
Had the meats in the freezer just about half frozen.
Now grind thru the fine plate. This should give good fat distribution.
Put in a larger bowl as I will be hand mixing.
Added the bacoferm in and the dry.
Sorry had meat on my gloved hands and didnt get a pic of the protein bind.
This small one will be my pH read. I'm needing a 5.3 or lower on these.
I had to use some larger hog casings for these, I'm sure they will shrink up some.
Cover with a large clean bread bag and tied shut.
Putting in my proofer at 80* for 12 hours, check pH at this time, I may need more time to get to the target pH.
Be back later.
1.58Kg pork and chuck ready for the grinder with a fine plate.
Getting all my players in the same bowl.
Here they are.
Once they were all weighed out I ground them up some.
Here is 2T distilled water with .4g FRM-52.
Had the meats in the freezer just about half frozen.
Now grind thru the fine plate. This should give good fat distribution.
Put in a larger bowl as I will be hand mixing.
Added the bacoferm in and the dry.
Sorry had meat on my gloved hands and didnt get a pic of the protein bind.
This small one will be my pH read. I'm needing a 5.3 or lower on these.
I had to use some larger hog casings for these, I'm sure they will shrink up some.
Cover with a large clean bread bag and tied shut.
Putting in my proofer at 80* for 12 hours, check pH at this time, I may need more time to get to the target pH.
Be back later.