depends on the mood, sometimes if i making it for long term storage and know if be frozen for months i add same pork and if going for more fresh product to eat sooner then i typically dont add any other then little fat if i use goat. If I use vension then I also do=)
The reason it is so problematic for your second grind is twofold. First, you are using lard instead of hard fat like back fat. The second reason is that your meat and fat are too warm. If you use the actual fat instead of rendered lard there is more collagen in the fat and it holds together rather than smearing as the lard is doing. The temperature is critical to being able to do a second grind in any form of effiancy. If you partially freeze the first grind it will go in the grinder easily. I so rarely need to use the pusher when I regrind that I really don't know where it is.
You would be by far better off not rendering the fat and just freezing it in batch-sized portions! After it is rendered it is not going to bind to the proteins in the meat the same ever again! By leaving it as back fat or leaf fat chunks it will grind easier bother times and will give you a better end product! Also, your meat should be at a temperature of around 30 to 34 Fahrenheit to grind properly, if it gets too warm put it in the freezer to chill it before the second grind!
I love how you involved your children.
Nice having the right equipment for processing animals .
When you do goat do you add less fatty pork or beef
depends on the mood, sometimes if i making it for long term storage and know if be frozen for months i add same pork and if going for more fresh product to eat sooner then i typically dont add any other then little fat if i use goat. If I use vension then I also do=)
thanks for the info
The reason it is so problematic for your second grind is twofold. First, you are using lard instead of hard fat like back fat. The second reason is that your meat and fat are too warm. If you use the actual fat instead of rendered lard there is more collagen in the fat and it holds together rather than smearing as the lard is doing. The temperature is critical to being able to do a second grind in any form of effiancy. If you partially freeze the first grind it will go in the grinder easily. I so rarely need to use the pusher when I regrind that I really don't know where it is.
You would be by far better off not rendering the fat and just freezing it in batch-sized portions! After it is rendered it is not going to bind to the proteins in the meat the same ever again! By leaving it as back fat or leaf fat chunks it will grind easier bother times and will give you a better end product! Also, your meat should be at a temperature of around 30 to 34 Fahrenheit to grind properly, if it gets too warm put it in the freezer to chill it before the second grind!