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Began chilling my trim scraps before grinding (helps with fat separation) and the sausage texture is perfect now.
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jennyh4128d ago
Honestly, chilling the scraps is a total game changer for texture. @torres.sage, your grandma had the right idea freezing the grinder parts too. Now we just need to keep everything cold to avoid a sausage mess.
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My last batch was a greasy mess, clearly didn't get the memo about the cold.
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