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Meat Processing
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to Jonathon on last edited by
Jonathon was watching some vids and ran across this one I mentioned above, and you said you were interested. Turns out it was 5x as much fat came out, I said only 4! You can see in the vid he doesnt really abuse the meat temperature, just doesn’t do a good job on one batch ensuring it is rechilled. Pretty impressive how much difference in texture and fat out it makes to do poor job keeping meat chilled while grinding, mixing, and stuffing.
https://youtu.be/_NQy7IUK3Sc -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Dave in AZ on last edited by
Dave in AZ very informative. Thanks again
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