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Warning: forgot to temp my grinder and lost a batch of sausage
I ran 25 pounds of pork through my grinder last Tuesday without chilling the head first. The fat smeared and the whole batch turned into paste, no texture at all. I figured room temp was close enough and it was 68 degrees in my shop. Now I keep the head, the auger, and the tray in the freezer for 30 minutes before I start. My uncle who ran a shop in Des Moines said he did the same thing his first year, so at least I'm not alone. Anyone else got a number they stick to for meat temp before grinding?
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