Liquidfied fat

[Winterrider]

Can't say that I have ever done a double grind in my life.

 

[Dave in AZ]

Gonna go with overmixed, fat smear, meat/fat temp got above 37f or so during mix, and visceral fat melts at lower temps.

2guysandaCooler has a video showing almost 5x as much fat-out, fat melt, if you let meat mixture get above 38f during mixing. He did a batch, split in parts, the warm mix one had 5x the fat drippings.

 

[bmudd14474]

20 minutes of mixing at room temp not including heat from friction is not a good thing and will and most likely caused the main issue. Also, Smoker at 172° means that the outer edge of the meat most likely started to liquefy at the end of the smoke when it got to that level.

Do a small test batch next time and only mix for a short period and see if that makes a difference.

The big meat processors can mix for that time because they are in a room that is usually not above 40° so the meat won't warm up.

Best of luck on your next attempt.