Using Frozen Meat

27 Feb.,2023

 

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Before grinding, store the meat in a freezer. When you start grinding the meat should be almost or partially frozen. Remember, meat freezes at 27° F to 29° F (not 32°F like water). Consider returning the meat to the freezer for a short period of time between the first and second grind, especially if your meat has been out in the open for longer than anticipated. Though it might take 20 minutes to get it back down to below 30°F this can actually speed up your process as the meat will grind much quicker. After grinding the second time store the meat in the cooler while you are preparing to mix and stuff. When the meat temperature is between 41° F and 140° F, bacteria can duplicate in 20 minutes, meaning a single cell of bacteria can replicate to over 1,000,000 in just over 8 hours.

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