PSA: stop guessing your grind temp on sausage, the ice bath trick saved my last 40 lb batch in Reno

Jessica Hall · 2026-10-13T20:20:02.373702+00:00

I was losing fat smearing on every batch until I started chilling my grinder head and auger in ice water for 20 minutes before running pork through it. Anyone else doing this or got a better way to keep the fat from turning to paste?

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PSA: stop guessing your grind temp on sausage, the ice bath trick saved my last 40 lb batch in Reno | Butchers - SMM Buzz