Calling all forcemeat experts: I am a little confused by a recipe for a terrine I want to make that is instructing me to cut up a piece of fatback, simmer it in milk and wine and seasonings, and then put it through a meat grinder while it's still hot. I have always been taught you want your grinder and ingredients to be as cold as possible, so I'm worried this might not go particularly well. The recipe suggests that this will help soften up the fatback before it goes through the grinder, but shouldn't it go through OK without being cooked?
What if I cook the fatback in the seasonings (don't want to lose the flavors there), strain, chill, and then grind?
Any insights would be greatly appreciated.