MtnCreek
Member
Hope this is somewhat on topic.
Question for those grinding meat. How do you evenly distribute fat throughout lean meat? If I were making sausage, I would just use a meat-mixer, but that changes the texture of the ground meat and IMO, makes it not as good for general use. My goal is to have fat evenly distributed throughout ground meat AND maintain the flowing ‘noodle like’ structure. Tips???
Thanks!
Question for those grinding meat. How do you evenly distribute fat throughout lean meat? If I were making sausage, I would just use a meat-mixer, but that changes the texture of the ground meat and IMO, makes it not as good for general use. My goal is to have fat evenly distributed throughout ground meat AND maintain the flowing ‘noodle like’ structure. Tips???
Thanks!