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Discussion Starter · #1 ·
A lot of recipes say to grind through 3/8 plate and then again through 1/8 inch plate. I ground 60 / 40 mix of venison and pork
through the 3/8 plate like Always do then decided to try the regrind. I started to do that and the meat that came through looking like sludge almost emulsified. I stopped so I didn't ruin the meat. Is that usual or wasn't it cold enough?

Just made 20 lbs of kielbasa with the mix, smoked it and it came out great.
 

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If you did everything the way you usually do it, and that was the result. I'd say that the meat was too warm.
 

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I dunno man. You sure the meat is good? :huh:
 

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Not an expert by any means but I have processed my own meat for the last 10 years, a few dozen ducks and at least a couple a big game animals a year. The meat got too warm IMO.

FWIW, I typically grind with 3/8" plate, 10 minutes of freezer, add seasoning if any is to be added, and hit the 3/8" plate again. The 1/8" plate can make pretty meat if it's cold but I haven't found it necessary.
 

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Yep- the meat was not cold enough. You need to keep the meat below 40*, and the fat needs to be below 34* for grinding or you will get fat smear, which is why the meat looked mushy. After it is ground, keep it below 40* for the cure to start penetrating the meat. I recommend a first coarse grind, then mix in the salt and cure along with the seasonings in ice cold water, then mix this into the coarse grind. Hold in refrig. 24 hours, then do your second grind, then stuff.
 

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Discussion Starter · #8 ·
Thx Inda I will give it another shot next time. The 3/8's grind was fine but i really want to get the 1/8 to work for other kinds. I made some apple turkey sausage out of a turkey breast from last spring no smoke but that was good too. Wish my old relatives were still around who made sausage all the time they took their recipes with them, or I paid attention when I was a kid.
 
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