Windy_Acres
Songster
I've been hatching a few eggs every year to replenish my laying hens, and we eat the roosters. However, I just can't get used to the tough, stringy texture, so this time I'm going to try grinding the meat. My question is whether I need to let the meat rest for a few days still before grinding, or if I can just do the whole process tomorrow.
Thanks!
Thanks!