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June 25, 2015 at 2:55 am
#9307
John BelvedereMember
I cutup a pork butt and pork fatback into 1 – 1 1/2 in cubes today. Currently they are in the fridge in a ziplock bag. Tomorrow I will put the cutup pieces in the freezer to partially freeze them prior to using the grinder. I’m using a Kitchenaire #12 grinder with a 3/8 in plate for the grind. I may add a little more red pepper flakes and some cayenne pepper as I like my sausage on the spicy side. Since I have the 32mm UMAI casing I will be using that.