Final got to use new grinder. Wow does that thing work great and so fast! Thanks Rich,
chopsaw
for all your help buddy. Decided to just go with AC Leggs this time. Used 1 Tbsp per pound and added cure and Sodium Erythorbate. If there are other AC Leggs I should try let me know.
Froze meat for 30 minutes:
Wanted to try both plates and they both worked great: Also have a 10 mm to use yet.
This is how I been mixing in my seasoning. Not sure if this is needed or just add to mixer?
Still not sure what to look for for protein extraction but here it is:
Will let sit overnight and do a fry test. Not sure if going to put any of this in links or just leave in bulk?
![chopsaw](/data/avatars/s/77/77212.jpg?1526693458)
![IMG_20240626_080159372.jpg IMG_20240626_080159372.jpg](https://www.smokingmeatforums.com/data/attachments/699/699453-b56c28fdbcb34deb8fa604a4a2247a2f.jpg)
Froze meat for 30 minutes:
![IMG_20240626_074510286.jpg IMG_20240626_074510286.jpg](https://www.smokingmeatforums.com/data/attachments/699/699452-517fa2652a150ef6ac32912156732ab5.jpg)
Wanted to try both plates and they both worked great: Also have a 10 mm to use yet.
![IMG_20240626_074701080.jpg IMG_20240626_074701080.jpg](https://www.smokingmeatforums.com/data/attachments/699/699451-c1905120282c3a19f79b9632d5e2557b.jpg)
![IMG_20240626_075004379.jpg IMG_20240626_075004379.jpg](https://www.smokingmeatforums.com/data/attachments/699/699450-b5b56660bc6db337c54a5f973561dcea.jpg)
This is how I been mixing in my seasoning. Not sure if this is needed or just add to mixer?
![IMG_20240626_075149204.jpg IMG_20240626_075149204.jpg](https://www.smokingmeatforums.com/data/attachments/699/699449-02d5b71901ac1e17012a94bbb4198aee.jpg)
Still not sure what to look for for protein extraction but here it is:
![IMG_20240626_075629664.jpg IMG_20240626_075629664.jpg](https://www.smokingmeatforums.com/data/attachments/699/699448-15aae6e5833dabc0143463d10b799e8f.jpg)
Will let sit overnight and do a fry test. Not sure if going to put any of this in links or just leave in bulk?
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