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We hit 500 pounds of sausage made in one day at our place in Boise
It was for a big local event, and we had to prep all the pork shoulder and spices the night before. The real trick was keeping the grinder cold enough so the fat didn't smear. Has anyone else pushed their gear that hard for a single order?
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the_dylan3mo ago
Wow, we froze the grinder parts overnight for big batches.
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the_anthony2mo ago
Respectfully, @the_dylan, I've tried that and it always seemed to mess with my consistency more than it helped. The metal contracts and you get uneven particle size which can throw off your whole extraction. I'd rather just work in smaller batches and keep things at room temp to keep that grind uniform.
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