I make beef hamburger mixed with bacon about 60/40%. IT’s great.
One issue, the cure in the bacon turns the meat a grey color. It does not hurt the meat in any way, just looks grey. Is there a red coloring I can add to he meat while mixing to maintain the red color? Thanks Don

Jonathon Thank you

twilliams Thank you.

twilliams Thank you

twilliams
The 4.5 mm = 3/16

Thank you Paul

Question
Making Summer sausage.
I grind my beef twice. What size plate should I use?
10mm (3/8) x2 or 3/8 x1 & 3/16 x1

Do I grind the pork X2 or X1? Should I use the 3/16 or 3/8 plate?
Thanks for your help
Don

I’m making summer sausage 60%pork/40% beef. Should I use the 10mm grinding plate or the 4.5mm plate.
I usually grind the beef twice and pork once. Is that the right way to do it?
Thanks
Don

When making summer sausage, can I add the curing salt to my other spices and mix it into the meat at the same time. dry?
Thanks
Don