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Message
2
Posted on 10/18/18 at 9:18 am to REB BEER
I grind mine twice. Once with a 1/2" plate then switch to 1/4".
Looks great Hat. Try doing some brisket/deer some time. I do it about 60/40. It's good stuff.
Looks great Hat. Try doing some brisket/deer some time. I do it about 60/40. It's good stuff.
This post was edited on 10/18/18 at 9:19 am
Posted on 10/18/18 at 10:08 am to REB BEER
quote:
Is that the trick to grind it twice? It looks better than mine ever has.
Part of the reason I posted this is because it was tough for me to find visuals when I was just getting into grinding for myself.
My LEM grinder, the Might Bite #8, comes with 2 grinding plates (1/2' & 1/4") and a stuffing plate. I always do the coarse grind (1/2") first and the fine grind (1/4") second. It works great and doesn't take long.
One major tip is to keep the meat partially frozen if possible. The fat doesn't become liquidy/slimy and it makes a pretty looking product like pictured
This post was edited on 10/18/18 at 10:09 am
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