Dustin Dorsey
TVWBB Hall of Fame
I found this Youtube channel I've been watching a lot. It's some serious deep dive sausage and charcuterie stuff. I've learned some things I've been doing wrong or at the very least could improve.
Mistakes I've been making:
Not chilling meat in the freezer between each step. I do this before grinding but not always before mixing and stuffing. I would keep the meat in the fridge between grinding and the other steps. He does a video that shows what happens if you don't pay attention to temp and a ton of fat renders out. I tried to make some hotdogs recently where I did a double grind. I didn't chill between grinds and a lot of my fat smeared out.
Not paying attention to the sharpness of my grinding plates and grinding knife. My current grinder is almost brand new so it's probably not too bad but my knife looks like it could be sharpened. He has a video on sharpening them.
Using low temp dry milk powder vs. high temp.
One problem is that he's sponsored by The Sausage Maker so he pushes a lot of their products. They are a good source for a lot of things though.
