Have you noticed any negatives to grinding one day then mixing/stuffing the next?

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LinkMeAllOver
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Have you noticed any negatives to grinding one day then mixing/stuffing the next?

Post by LinkMeAllOver » Sat Jan 02, 2021 03:53

So, I'm planning on doing 150 lbs over course of two days, 100 of a chicken recipe and 50 of pork. Cutting takes as long as it takes, and it will be a slog to get through all that, but it is what it is. I can probably fit in grinding into the first day, and then come back the next day and do all my mixing, stuffing and packaging for the freezer, but I'm slightly concerned that the bind may not take as well or as firmly if I grind and let it sit for 14 hrs or so.

This may sound like a silly questions, but can anyone chime in and let me know if you've seen any difference in the final product when you grind and let it sit overnight vs. breaking the meat down and doing the grind/mix/stuffing all in one day?

Thanks.
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