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Good to know about the pork shoulder! The recipes I read called for specific fat contents, and the consistency and color once everything was ground and mixed just didn’t seem quite right.
Thanks, I have some twine that I used to hang them that I guess I could try to tie them up with, although I think that would hold the bag material against the meat only where the twine was, which would then block any drying that would happen there.
I found the kitchenaid grinder seemed to work well enough if I used the larger plate and as long as the meat cubes I put into it were fairly solid. Although it did tend to get clogged up quite a bit on the fat (sinew?) which was annoying. But trying to put a wet, ground up mixture down there proved impossible. Luckily for me, we had the kitchenaid already, the grinder was a gift, and the sausage stuffer attachment was cheap enough that I don’t care if I never use it again. Any recommendations on grinders or sausage stuffers?
Also, I still am not sure if I should be worried about the bag coming up. As I said, its maybe at most 20% of the surface, but I guess my biggest concern is that if that much came up from the salami shrinking in just two days, is it going to continue to get worse and cause more issues?