Ridley Acres If you cannot chunk it & chill for a grind right away, I chunk it & freeze it, then thaw just enough to grind when ready. Par freeze the chunks first, if you can, before bagging them. Takes up a lot more room & is a hassle, but saves time & efffort on the back end.
Made 25 lb of venison bacon last night using Walton’s mix and 2.5 lb of water with bacon booster 7 tsp 1/3 pork shoulder and 3-4 lb of pork fat 2/3 venison. Ground 1st with #10 plate then mixed water and seasoning and bacon booster and mixed into meat then ground using the #4 plate mixed by Hand for 2min and put in ti cake pans. I was in a hurry will it turn out if I didn’t get enough protein extraction just resting in the fridge till I can smoke it tonite
terry Yup, you will be fine letting it sit in the fridge for a bit. With the imitation bacon generally you are going to use a pan or a sheet or something to put the meat in so protein extraction isn’t as important as when you are making a cured sausage that is going to be put into a casing.
Thanks for the reply
If you allow a salted blend to sit in the refrigerator, it will continue extracting protein through 72 hrs and get stiffer even without ore mechanical mixing. Even 6 hrs in the refrigerator you should be able to tell a difference.