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Nice. Good to know, thanks. I think my problem last time I hand-chopped partially frozen (lean veal, for bratwurst) might be I cut too small. Here's what it looked like:

I'm using a Tre Spade 10lb vertical stuffer. Solid bit of Italian machinery :)

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What do you guys reckon is the best way to chop meat? Semi-frozen, or when it's at fridge temperature? Use a kitchen processor or blender? I tried a 2-handed technique with a pair of heavy Chinese cleavers once, the meat got chopped but the results were very uneven and it made quite a mess! Choz

I went to a gourmet sausage restaurant last night, and the chef had about 20 or 30 types of fresh sausage on the menu. I sampled half a dozen of them and they were all great, good levels of salt & seasonings, great combinations of meat. The one thing that stood out for me, though, was the...

Hi everyone, greetings from Chozume. A few words about myself. I'm an Aussie-born Greek guy who's been living in Japan for the past 20 years or so. I've traveled the world extensively and love good food from anywhere. I've also had a life-long love affair with charcuterie, and started down...