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Message
re: Made some deer/bacon burger meat this evening
Posted on 10/18/18 at 10:08 am to REB BEER
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
Posted on 10/18/18 at 1:33 pm to mylsuhat
Do you ever have a problem with re-freezing it? The last time I thawed/ ground/ and re-froze it turned bad. Maybe I didn't keep it cold enough or maybe it got freezer burnt.
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