Looking for the silver lining

[tripleq]

I do the raw dog food thing, I buy a case of chicken, some turkey necks, hearts, gizzards, tripe and some veggies and grind it up, A single pass through the grinder with the large plate, it looks just like you think it would, chicken burgers, normally I portion it out into ziplocks and freeze it. I recently I bought a Vacmaster chamber sealer and I ground up close to 50 lbs of food and portioned it out and vac sealed it. so far so good. I laid them flat an froze them solid. They stack easily and thaw quickly. 

Here is the rub. I started using this batch a couple days ago and the chicken came out like paste, chicken paste. Smells great but the dogs look up at me with that Really?? face.

Im pretty sure they are not going to go on a hunger strike so Im going to stick with for now,

Thinking about this, I wonder if I stumbled on another way to make jerky or I dont know, sausage? I know people have problems with a second pass through the grinder with the finer plate.

How can I/we benefit form this?

Remember those early space movies where all the food was in tubes like tooth paste? I think I know how they did it.

 

[pc farmer]

Did you grind twice? You don't say if you actually did. If you did, partially freeze before the second grind.

 

[tripleq]

Did you grind twice? You don't say if you actually did. If you did, partially freeze before the second grind.

 Nope, one grind with the large plate, just like when I make hamburger. 

 

[pc farmer]

It was fine out of the grinder? Paste after vac sealing and freezing?

 

[tripleq]

It was fine out of the grinder? Paste after vac sealing and freezing?

Yep. I had to wipe it from the bag, the forth or fifth one I just cut a corner off and was pipping it out like I was frosting a cake, on my cutting board. kinda making meat rope. Hey my dogs screw with me so turn about is fair play.

 

[tripleq]

I think I figgered it out. I grabbed some ground beef and vac packed it, froze and thawed it and it was not meat paste. So I went back to my chicken setup and here is what I missed. I suttlelly rotate my mixture, Periodically I mix in some probiotics and fish oil for the omegas. I did add a couple fish oils this time. 

So Im thinking it was the oil and ground meat under vacuum, Before I was introduced to the wonders of a dry brine and rubs, I use to marinate my steaks by putting them under a vacuum in a container, covered up with what ever I was using. It worked great, so next time I want to infuse something in ground meat, I may give this a try.