I often remember (too late) something I ‘should’ have mentioned in a previous post … this is no different.
Yesterday, I forgot to mention a critical step when grinding your own meat.
It’s VERY important the meat/fat AND the grinder attachment are VERY cold. The process of grinding creates HEAT and you don’t want to cook the meat as it’s being ground.
For optimum results, I suggest you cut the meat and fat into strips that will easily fit into the throat of the grinder and place them in the FREEZER for 20-30 minutes PRIOR to grinding.
This will aid in keeping the grinder ‘head’ cool while it works it’s magic.
Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential