- Joined Apr 27, 2017
There is also a school of thought for mixing the salt and cure in 24 hours prior to grinding. The meat becomes firmer, and you can get the meat colder before it freezes solid, for excellent particle definition upon grinding and minimal fat smearing. You also utilize the grinding action for protein extraction upon grinding....it works the meat over pretty good and squeezes proteins out. I have not tried that method yet....