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The 30 day difference in my ground beef after I stopped grinding cold
I used to pull trim straight from the walk-in and grind it cold, and my burgers were coming out dry and crumbly for about 2 years. My old boss Ray down in Amarillo told me to let the trim sit at 34 degrees for 30 minutes before it hits the grinder, and the texture changed in one batch. Now I get that sticky, smeared bind I was chasing for so long. Any of you running a grinder with a bigger plate have a temp where you like to pull the meat?
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fisher.jessica16d ago
let the trim sit at 34 degrees" is advice I've ignored for years, so that's probably my problem.
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