Jack L
12-12-2015, 08:43 PM
has anyone noticed a difference when making beefheart when using preground or cutting it only into chunks for a mix?
i made a recent batch, this time i found a butcher that ground it up for me. in doing so there was a LOT of blood that separated.
the recipe was basically the same, i did add a banana to HELP bind per recommendations from here, but the amount of fly off in the tank is tons more than before.
i do a simple mix of flake/heart. the only thing i can think is the mix was too dry, and the blood helped it congeal and make it more pasty.
i made a recent batch, this time i found a butcher that ground it up for me. in doing so there was a LOT of blood that separated.
the recipe was basically the same, i did add a banana to HELP bind per recommendations from here, but the amount of fly off in the tank is tons more than before.
i do a simple mix of flake/heart. the only thing i can think is the mix was too dry, and the blood helped it congeal and make it more pasty.