A customer's comment about my sausage texture made me adjust my grind

They said the links felt a bit mealy, so I started chilling my pork shoulder and grinder parts in the freezer for 30 minutes before processing. The difference in bind and bite is huge. Anyone else tweak their grind temp after feedback?

2 comments

2 Comments

the_derek3d ago

I should try that, my last batch was so crumbly it could've doubled as taco filling!

bell.taylor3d ago

What kind of binder did you use last time?