- Aug 3, 2020
- 46
- 71
I am considering dabbling into sausage making and am currently reading everything I can. A question I have regards mixing the ground meat.
Many people say they grind on a coarse grind and then on a smaller grind. If the final seasoned ground meat is going to get mixed either by hand or machine, what difference does it make how it is ground? Your “smashing “ the meat while mixing so why do some double grind?
Many people say they grind on a coarse grind and then on a smaller grind. If the final seasoned ground meat is going to get mixed either by hand or machine, what difference does it make how it is ground? Your “smashing “ the meat while mixing so why do some double grind?