This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Fully frozen or partially frozen?

  • Filter
  • Time
  • Show
Clear All
new posts

    Fully frozen or partially frozen?

    I am about to make pork breakfast sausage for the first time in a number of years, so I went to youtube to refresh my memory. I actually did remember how to do it but ran across one video that said using fully frozen chunks of meat was the best way to grind it. Everything else said partially frozen was the way to go.

    I cut the pork into chunks, laid them on a parchment lined sheet pan and froze them. I then placed in a zipper bag removing as much air as I could. I'm hoping freezing first prevented the chunks from sticking together as that would make grinding frozen chunks a breeze. Grinding frozen sure would be easier because I wouldn't have to thaw and then partially freeze. Has anyone ground fully frozen meat?

    Edit to add that I am using the plastic grinder attachment with my Kitchen Aide.

    I have not done fully frozen. That said, I have not grind all that much meat as well. But, interested to see how this works for you. I have the fancy equipment, need to get it out and put it to use!

    Looking forward to some pics too


      I’ve never done fully frozen per se, but I have ground venison that I would consider more than partially frozen….. if that makes sense. I have a stand alone STX Megaforce 3000 grinder with an 800 watt motor and haven’t had any issue. I’ve never used the KA grinder, but I’d certainly be curious to hear how it goes for you.


        Partially freeze and place the grinding attachments in freezer too till ready to grind.


          Thanks guys. I think I will t ry a small piece or tw frozen, and if that works, I will continue. If it doesn't work, I'll let the meat sit out a while.


            I would be careful grinding fully frozen meat. I ground some partially frozen meat a couple weeks ago because it didn't thaw out over night as good as I wanted . I do not understand where this idea of freezing the meat and grinder parts. I grind thousands of pounds of meat every year and never freeze any of the meat or grinder parts. Get your knife good and tight on the grinder plate and it will grind..


            • Backroadmeats
              Backroadmeats commented
              Editing a comment
              Murdy I understand the concept. I make sausage with a mn dept. Of agriculture meat inspector looking over my shoulder almost every week. My question is more if the kitchen aid grinder is capable of grinding fully frozen pork. Or the grinder hand grenading. I won't grind fully frozen meat and my grinder mixer has a 10 hp three phase motor. I am not concerned I don't have the power but more what will it break!! Partially frozen it will eat like butter but I can hear it make funny noise too

            • Murdy
              Murdy commented
              Editing a comment
              Backroadmeats -- Gothca. That is a good question, how a non-commercial grinder would handle something fully frozen. I worked with commercial equipment too, once upon a time, and we'd stick whatever we were going to grind into the walk-in freezer for 45 minutes or so, so it was never frozen hard.

            • RonB
              RonB commented
              Editing a comment
              This is the reason I included the grinder I have. I'm not sure if it would survive frozen meat.

            I shared this back in February 19. It's an article from Food and Wine. It works for me.

            Click image for larger version

Name:	20211220_144309.jpg
Views:	95
Size:	85.3 KB
ID:	1145432 Click image for larger version

Name:	20211220_144402.jpg
Views:	96
Size:	81.0 KB
ID:	1145433 ​​​​​​​



            No announcement yet.


            These are not paid ads, they are a curated selection of products we love.

            All of the products below have been tested and are highly recommended. Click here to read more about our review process.

            Use Our Links To Help Keep Us Alive

            Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

            Is This Superb Charcoal Grill A Kamado Killer?

            The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!

            A Propane Smoker That Performs Under Pressure

            The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.

            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

            kamado grill
            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.

            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.