Sausage grinding?

[deltadoc]

On Wednesday night, I deboned two pork butts, and ended up with 16 lbs. of large cut chunked pork that I seasoned and then let sit 24 hours in the fridge.

I never have had problem with pushing the pork through the coarse blade of my KA attachment. And last night we took the marinated pork directly out of the fridge and fed it through. No problems.

I've done this now probably once or twice a year for the last 13 years, using the same KA attachment. Blade hasn't worn out for me, so I don't think that is your problem. I usually do 12 lbs of pork at a time, but these butts weighed more.

The only time I have a problem grinding beef, is if the store has "tenderized" the meat first, and it's not cold enough. Comes out like Vet's dogfood. Mushy. Unappetizing. I always use the fine attachment for hamburger.

Pork on the other hand has never given me that problem so am assuming they never tenderize pork. It's already fairly tender meat.

So we cooked up 4 lbs of the sausage with 2 lbs of homemade ground chuck with 2 cups chopped onion, some black pepper, dried basil and fennel seed, tomate puree (homecanned) and some paste (Hunts). That is the sauce for this weekend's lasagna which I will make the spinach lasagna sheets tonight and build and cook it.

I also cooked up an additional 6 lbs. That will go into this weekend's spaghetti sauce (20 qts worth). Regarding the last 7 lbs of raw sausage, I was too tired to case it, so we Food Saved it into two 3.5 lb bags and put it in the freezer. We can always thaw it out and still case it if we want.

doc