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Grinder oil Question

Meat Processing

355

L
lpshann1 last edited by

Hello all,

I am hoping someone can help me out. I acquired a Gander Mountain meat grinder. There are 2 bolts on top, one is an oil stopper. I remove that bolt, look inside the grinder and see oil, when running the oil level goes down when stopped comes back up.

Does anyone know what oil to use and how much?

Thank you for any advice
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Yeah I wondered the same thing, as in maybe it needed a higher concentration since it wasn’t 100% pork.

I don’t have any left over seasoning from the package and it was 75% pork butt and 25% venison.
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If you do use sure cure, make sure to account for the salt it bring and be 100% on the grams/KG needed for your meat block. Meat stabilizer (from my understanding) is is mainly used for emulsion grind (since you introduce more surface for bacteria) and for wild game since they are normally not injected with antibiotics to keep those bacterial colonies under control. It basically speed the process and you don’t have to keep the meat overnight to let the cure take effect. I use Sodium Erythorbate and it allows me to go from mixing to smoking without an overnight hold
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unclebill
Additionally if my memory serves me correct it’s not considered a cured product if there’s less than 60 ppm of ingoing sodium nitrite
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I have never made it, but I love it
I have friends who have won nationally and these are some tips I have picked-up
don’t skimp on the fat (30% is good target), liver should be 30% min - 50%,
2.5-3% non-fat dry milk
refreeze the meat before you grind each time
nice and smooth but slightly firm texture is what you want for finished product
boil is best in salted water. If you put them in a smoker get your humidity as high as you can
I am not a fan of real smokey braunschweiger.
leave out the almonds and bacon
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Good morning all,

s.a.m - I injected after curing. Will have to try your method next time. Although all three came out great, I am one of those people that will never be satisfied and will always try to improve. I don’t think I got a good injection with the syrup as there was not much of a difference in flavor between the one I injected and the one that I didn’t.

Jonathon - I couldn’t agree more and I make good use of them all!

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Grinder oil Question

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Grinder oil Question

Suggested Topics

Venison /pork sausage question Meat Processing • • bobfrapples

New guy question Meat Processing • • jared

Insta cure #1 question Meat Processing • • unclebill

Braunshweiger questions Meat Processing • • deanlorensen

Bacon Question Meat Processing • • wvhunter1965

Online Users [See Full List]

About Meatgistics

About Walton's

Community Statistics

4Online

18.6kUsers

5.1kTopics

87.3kPosts

Sponsored By:

Venison /pork sausage question
Meat Processing • • bobfrapples

New guy question
Meat Processing • • jared

Insta cure #1 question
Meat Processing • • unclebill

Braunshweiger questions
Meat Processing • • deanlorensen

Bacon Question
Meat Processing • • wvhunter1965

4
Online

18.6k
Users

5.1k
Topics

87.3k
Posts