I used to cut pork shoulders into big chunks for sausage

I would just hack it up after boning, but the grind was always a bit off. Then I saw a guy at the Cincinnati meat show cube everything into 1 inch pieces and chill it hard before grinding. I switched to that method last month and the texture is way better, no smearing. Anyone else have a small change that made a big difference in your grind?

2 comments

2 Comments

jade_hunt4819h ago

Switching to a coarse plate first then a fine one fixed my smearing issue too.

ellis.felix10h ago

So you cube it to an exact inch every time? That seems like it would take forever compared to just hacking it up.