I do butchering in the workshop in Dec or Jan. Ambient around 35°F. ...but after one pass through, I bet the meat is +5°, or ~ 40°F. I think ~30-32° is gonna help.https://twitter.com/BostonDelendEst/status/996071519473356801 …
yep, I know all of that. That's how I do the FIRST grind. The point is: after processing 50 or 100 lbs of meat, I've dumped a lot of energy into it. ...and then I proceed to do 2nd grind. Which is why I started the thread you're responding to withhttps://twitter.com/MorlockP/status/996069679893532672 …