Grinding Pork Butt For Sausage

Discussion in 'Sausage' started by nepas, Nov 25, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I had to finish up the grinding.

    Debone the blade. And cubed, rinsed well to remove any bone dust or slivers.

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    Cut the hard fat and membrane off.

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    Did a med grind then a fine.

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    So you cant grab the plate from the tube? Dont stick nothing in there.

    Unscrew the plate ring and with your fingers out of the way, Just TAP or foot switch. (nice leg huh...LOL)

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    Your auger will just barely push the plate out. Now unplug and remove plate, blade and auger.

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    Got the grind all weighed, marked and bagged.

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  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Already for sausage now!
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Everything looks pretty good so far but I do see one thing that could help you out. When grinding meat you should always keep the meat as close to frozen as you can it will grind up much nicer and cleaner. That mushy looking fat looks like it has started to melt. You have done a fine job on the grind so far and yes that is quite the sexy leg Xoxoxo      LOL
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    LOL

    You should see me in heels....DOH
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I would like that much more than those ugly crocs!!

      Craig
     
     

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