Loading…
7
I quit chilling my grind for sausage and started stuffing it warm after a guy at the KC plant showed me his bind test
For 6 years I swore cold fat was the only way to get a clean bind, then last month a old timer in Kansas City had me feel the difference between his warm stuffed brats and mine, and his were tackier and held together way better on the grill, so now I run my farce at around 60 degrees instead of 34 and I'm not going back, has anyone else switched to warm stuffing or am I the only one late to this?
1 comments
Log in to join the discussion
Log In1 Comment
alexk606h ago
The part about his brats being tackier and holding better on the grill matches what I saw when I finally tried it. I spent years telling guys cold fat smears better and warm farce just turns to mush, but my last batch at 60 held together way better than anything I made at 34. Now I feel dumb for arguing about it online for so long.
1