Ross
It will work if adding a small amount of frozen fat to the meat as you grind, but grinding all the fat together in a continues grind, will make the fat smear sure as heck. I have done it both ways and prefer to add the small diced fat to the ground meat.
Wally
Search found 361 matches
- Tue May 29, 2012 02:00
- Forum: For beginners
- Topic: Fat Smearing Problem
- Replies: 53
- Views: 36590
- Tue May 29, 2012 01:52
- Forum: Recipes from around the world
- Topic: [USA] Pickled Sausage - Pickled Eggs
- Replies: 32
- Views: 33250
- Tue May 29, 2012 01:47
- Forum: Hyde Park
- Topic: You are invited to share the means of your livelihood.
- Replies: 72
- Views: 63596
Benjamin You sound like my kinda person, I too long for the meat smoking and curing. I was born in Germany several ago and usually go back for a visit every 2 or 3 years. I really like walking around the beer gardens and visiting the delis that sell smoked meats and fresh bread. Welcome aboard and v...
- Tue May 29, 2012 01:32
- Forum: For beginners
- Topic: Fat Smearing Problem
- Replies: 53
- Views: 36590
Checkerfred Hello all, maybe I can add my 2 cents here. Right off the bat I will say, definitely freeze the fat, keep it cold! Try and dice the fat into small tiny cubes or pieces, and then put back into the freezer keeping the fat seperate while grinding the game meat. Then you fold the fat into th...
- Wed May 23, 2012 23:19
- Forum: Hyde Park
- Topic: Question about Coppa
- Replies: 20
- Views: 11065
- Wed May 23, 2012 02:53
- Forum: For beginners
- Topic: Wood condition for smoking
- Replies: 24
- Views: 16598
- Wed May 23, 2012 02:46
- Forum: Other products
- Topic: [USA] Wally's Perfected Prosciutto
- Replies: 28
- Views: 18101
- Wed May 23, 2012 02:42
- Forum: Hyde Park
- Topic: Question about Coppa
- Replies: 20
- Views: 11065
- Wed May 23, 2012 02:28
- Forum: Sausages
- Topic: [USA]"Saddle Bum's Chicken Sausage"
- Replies: 17
- Views: 15893
- Wed May 23, 2012 02:20
- Forum: Other products
- Topic: [USA] Wally's Perfected Prosciutto
- Replies: 28
- Views: 18101
Hey all So here is the 22lbs ham turned to an "American Prosciutto" that I started back in late February, total cure time was 3 months. Today I couldn`t take it any longer, so here it is! Turned out pretty darn good stuff.. :razz: Wally Whole prosciutto before the slice. http://i1220.photobucket.com...
- Wed May 16, 2012 02:41
- Forum: For beginners
- Topic: Fresh sausage coming out too dry
- Replies: 23
- Views: 22123
- Wed May 09, 2012 13:35
- Forum: Curing chambers and Related Equipment
- Topic: Trial Run On The Dry Cure Cabinet
- Replies: 16
- Views: 12048
- Wed May 09, 2012 03:13
- Forum: Other products
- Topic: [USA] Wally's Perfected Prosciutto
- Replies: 28
- Views: 18101
- Wed May 09, 2012 02:19
- Forum: Sausages
- Topic: [GER] Bratwurstschnecken - Wally's German White Sausage
- Replies: 9
- Views: 10395
- Wed May 09, 2012 01:10
- Forum: Sausages
- Topic: [GER] Bratwurstschnecken - Wally's German White Sausage
- Replies: 9
- Views: 10395