Over the past few years I have trimmed less and less and haven't noticed any difference in the flavor. I still remove large chunks of fat or tendon but I don't bother with trimming anything past that on meat that gets ground up anymore.
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Originally posted by Matt_g View Postwhat are you guys using for grinders? 3/4hp?
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Originally posted by Matt_g View Postwhat are you guys using for grinders? 3/4hp?
I trim off all hard fat and the thicker silver skin and basically anything hard. I don’t get too carried away with smaller connective tissue, but a bunch gets caught wrapped around the auger near the blade of the grinder. I pop the plate out every so often and clean it out.
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Originally posted by bowhntrmatt View PostWeston #32 2hp.
I trim off all hard fat and the thicker silver skin and basically anything hard. I don’t get too carried away with smaller connective tissue, but a bunch gets caught wrapped around the auger near the blade of the grinder. I pop the plate out every so often and clean it out.
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Do a test batch of trimming it less and see if you can tell the difference. I'm bad about making a recipe change or whatever and doing a big batch of it and not liking it.
I trim off on the super heavy connective tissue. It is not chewy after grinding. I do grind mine twice. Once coarse. Once medium.
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Originally posted by jds247 View PostI'd like to help out at a processing facility for a day just to see how they do it because most of the time their sausage turns out good.
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