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Guy at the meat counter in Tulsa showed me his grinder setup and it made me rethink mine
Was picking up a pork butt at a shop in Tulsa and the counter guy let me peek at his grind setup while he wrapped it. He keeps his grinder parts in the freezer for 30 minutes before grinding and says the fat stays firm and doesn't smear, and after trying it my sausage texture came out way cleaner. Anyone else pre-chill their gear like this, or is he just extra about it?
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