Dicing fat

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Zoom Lion
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Dicing fat

Post by Zoom Lion » Thu Jan 12, 2017 17:13

I can't find any mention of this anywhere on the internet, so I suspect it might be either unbelievably obvious or unbelievably ridiculous, but.... does anyone use a vegetable dicer to chop up frozen fat?
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Bob K
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Post by Bob K » Thu Jan 12, 2017 17:29

Never heard of that one :!: My guess would be not so well. But if you try it let us know the results. If anything try it before freezing. A good sharp knife is you best bet, just wet it every once in awhile to help prevent "drag" like in cutting cheese. Dice before freezing.
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Post by Zoom Lion » Fri Jan 13, 2017 10:32

How do you manage if you're making serious but not fully professional amounts? There was someone on here who was hoping to sell to football fans, so if they ate 20kg he'd be chopping 4kg of fat at a time. Not impossible, but enough to take the shine off his pastime. Do you just have to develop chunky forearms? Or enlist helpers?
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Bob K
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Post by Bob K » Fri Jan 13, 2017 13:52

If he was going to do it on a regular basis a bowl chopper is designed for the task. Several of our hobbyist members have them.

What type of sausage is he making?
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Post by Zoom Lion » Fri Jan 13, 2017 14:34

http://wedlinydomowe.pl/en/viewtopic.ph ... 9b2b9fee52

This was the thread I found. He was doing emulsified sausage, so the bowl chopper would be fine, but I mostly make fermented sausage and I imagine the chopper won't work for that. I've been wondering how far I can expand without the endeavour losing its lustre. If I have 40 customers taking 1kg a month each, that's 8kg to dice in my spare time. I don't have that time. Has anyone else found a clever solution?
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redzed
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Post by redzed » Fri Jan 13, 2017 18:05

You can certainly prepare the meat for dry cured sausages using a bowl chopper, in fact for some it it is the preferred way. But I still don't understand what type of sausge that you are making that you need to dice the fat. If you wanr large pieces you can also freeze the fat and then grind with a large die plate.
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Post by Zoom Lion » Sat Jan 14, 2017 07:55

Have I been giving myself a hard time? I always dice the fat for dry cured sausages into 5mm cubes and mix it into the meat after that's been through the grinder. I think I started doing it that way to avoid smearing. Do you mean to say I can just put it through the grinder with the meat?
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Post by Bob K » Sat Jan 14, 2017 13:13

Zoom Lion wrote: Do you mean to say I can just put it through the grinder with the meat?
Certainly! Just cut into the same size chunks as your meat and freeze. Mix with the meat just before grinding.

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Zoom Lion
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Post by Zoom Lion » Sat Jan 14, 2017 15:18

Thanks a lot! That looks delicious!
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Post by fatboyz » Sat Jan 14, 2017 16:54

I use my cutter (bowl chopper) to cut the fat, usually only when I'm also making emulsified sasage when the cutter is going to be dirty anyway.
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