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?

3 comments

3 Comments

the_derek3mo ago

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

bell.taylor3mo ago

What kind of binder did you use last time?

emmafisher20d ago

Is it possible you're overcomplicating it? I tried a cheap one from the craft store, @bell.taylor, and it came out fine. Maybe the binder isn't the issue, could be the mixture or how you're pressing it.