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Step 3Grind the Pork, Emulsify the Meat and Chill for the next Step
1) Create a ice water bath for your steel bowl and using a larger grinding disk, chop all of the meat into the chilled bowl (be careful, do not let the meat fat smear or get warm!).
2) Place 1/2 the ground meat into the KitchenAid bowl and using the paddle, mix for 2 minutes to emulsify and bind the meat and distribute the spices, etc.
3) Repeat the step above for other 1/2 of the meat and place back into the non-reactive container and move the ground meat back into the refrigerator for another 4 hours.
2) Place 1/2 the ground meat into the KitchenAid bowl and using the paddle, mix for 2 minutes to emulsify and bind the meat and distribute the spices, etc.
3) Repeat the step above for other 1/2 of the meat and place back into the non-reactive container and move the ground meat back into the refrigerator for another 4 hours.
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