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Meat Grinder Thread : Technique, Recipes, Pictures, & Tips
Posted on 12/28/18 at 5:43 am
Posted on 12/28/18 at 5:43 am
G’mernin FBD.
I have longed for a meat grinder with ambitious hopes of replacing store bought ground meat (which my home eats much of) and, potentially, processing my own game. Albeit, I don’t need to process my own game as Bergeron’s does a mighty fine job.... but I figured I would if I could.
Christmas 2018 arrived and I was given a Weston #8 3/4 HP Meat Grinder.... now my ambitious hopes will either become reality, or a letdown.
My wife “doesn’t like beef that’s been frozen.” And, I agree to some extent - certainly with steaks, beef that has been frozen takes on a different texture. This can be argued, but it is her reality (frozen vac packed ground venison doesn’t seem to be an issue tho). That being said, I have some questions and requests for those that use a grinder regularly. After a search, I didn’t find a thread dedicated to such a topic - so here is one if there is interest (I did see the fantastic sausage making thread from last week - kudos).
Questions:
1) If you buy into the belief that, after store bought ground beef is frozen - takes on a different flavor/texture, I assume grinding and vac packing my own would do the same? Clearly this is easy to test and I will soon.
2) What are your go-to grinds for burgers and sketti? We eat alot of both here. I have seen some solid YouTube videos of Brisket grinds for burgers. I am looking forward to that soon.
3) What else do you grind? Pork Loin? Turkey? Chicken?
4) When adding bacon to meats (say you want to make ground venison 70-30), where do you buy the bacon n bulk? A pork belly? Assume you feed pieces in as you feed the lean protein.... in small measurements?
5) I noticed some mentioned Cabelas sausage casing and seasonings were no good... I doubt I would ever use their seasonings, but where do you get good casings? Homemade recipies for sausage would be appreciated - both for patty and smoked links. I don’t have a smoker, other than a Primo XL, so I doubt I smoke a lot of sausage. We really enjoy Bergeron’s Smoked Green Onion they make from my venison.
6) With all the good boudin in South LA, should I waste my time trying to make some? I pass Billy’s, Bourque’s, etc on a regular basis. Same w fresh sausage?
I am sure there are lots of videos on the web for such things.... but I trust most of you folks. For those interested, I will periodically bump w pictures and would REALLY appreciate any other grinders to do the same. Only pic so far is my NIB toy
Hopefully I’m not the only one w the above questions and this thread isn’t a solo mission. If it is, oh wellus.
Merry Christmas and Happy New Year FBD!
I have longed for a meat grinder with ambitious hopes of replacing store bought ground meat (which my home eats much of) and, potentially, processing my own game. Albeit, I don’t need to process my own game as Bergeron’s does a mighty fine job.... but I figured I would if I could.
Christmas 2018 arrived and I was given a Weston #8 3/4 HP Meat Grinder.... now my ambitious hopes will either become reality, or a letdown.
My wife “doesn’t like beef that’s been frozen.” And, I agree to some extent - certainly with steaks, beef that has been frozen takes on a different texture. This can be argued, but it is her reality (frozen vac packed ground venison doesn’t seem to be an issue tho). That being said, I have some questions and requests for those that use a grinder regularly. After a search, I didn’t find a thread dedicated to such a topic - so here is one if there is interest (I did see the fantastic sausage making thread from last week - kudos).
Questions:
1) If you buy into the belief that, after store bought ground beef is frozen - takes on a different flavor/texture, I assume grinding and vac packing my own would do the same? Clearly this is easy to test and I will soon.
2) What are your go-to grinds for burgers and sketti? We eat alot of both here. I have seen some solid YouTube videos of Brisket grinds for burgers. I am looking forward to that soon.
3) What else do you grind? Pork Loin? Turkey? Chicken?
4) When adding bacon to meats (say you want to make ground venison 70-30), where do you buy the bacon n bulk? A pork belly? Assume you feed pieces in as you feed the lean protein.... in small measurements?
5) I noticed some mentioned Cabelas sausage casing and seasonings were no good... I doubt I would ever use their seasonings, but where do you get good casings? Homemade recipies for sausage would be appreciated - both for patty and smoked links. I don’t have a smoker, other than a Primo XL, so I doubt I smoke a lot of sausage. We really enjoy Bergeron’s Smoked Green Onion they make from my venison.
6) With all the good boudin in South LA, should I waste my time trying to make some? I pass Billy’s, Bourque’s, etc on a regular basis. Same w fresh sausage?
I am sure there are lots of videos on the web for such things.... but I trust most of you folks. For those interested, I will periodically bump w pictures and would REALLY appreciate any other grinders to do the same. Only pic so far is my NIB toy
Hopefully I’m not the only one w the above questions and this thread isn’t a solo mission. If it is, oh wellus.
Merry Christmas and Happy New Year FBD!
13
Posted on 12/28/18 at 5:49 am to bossflossjr
theantiquetiger’s Sausage Making Thread
Fatboyzbro Homeade Boudin Thread
Fatboyzbro Homeade Boudin Thread
This post was edited on 12/28/18 at 5:52 am
Posted on 12/28/18 at 6:18 am to bossflossjr
My thread is linked above.
For me, all linked sausages need to be smoked. You are correct about the seasonings at Cabala’s, I didn’t care for them.
I have yet to grind beef.
Just remember to have your meat extremely cold in order to put in the casing or grind.
For me, all linked sausages need to be smoked. You are correct about the seasonings at Cabala’s, I didn’t care for them.
I have yet to grind beef.
Just remember to have your meat extremely cold in order to put in the casing or grind.
Posted on 12/28/18 at 6:21 am to bossflossjr
Boss, if you’re grinding venison for burger meat, add fat. I like to grind cubed brisket, usually in a 2/1 to 1/1 ratio (venison to beef). Makes a great mix.
And, grinding your own beef yeilds a far superior product than store bought ground beef. The texture is simply far superior. Good acquisition.
And, grinding your own beef yeilds a far superior product than store bought ground beef. The texture is simply far superior. Good acquisition.
This post was edited on 12/28/18 at 6:23 am
Posted on 12/28/18 at 6:43 am to bossflossjr
Check out 2 sites. One is thespicysausagecompany.com for recipes for many forms of sausages.
The other is meatprocessing.com for buying both natural and man made casings. I prefer natural casings and they come in a few different sizes in order to make thin to thick sausages like breakfast links or the bigger hot sausage links.
The other is meatprocessing.com for buying both natural and man made casings. I prefer natural casings and they come in a few different sizes in order to make thin to thick sausages like breakfast links or the bigger hot sausage links.
Posted on 12/28/18 at 6:55 am to bossflossjr
Something I do when grinding large amounts of meatLike for sausage making)is instead of cutting into cubes I cut it into longer lengths so as it initially goes into the auger it gets pulled into it instead of forcing it into the auger to grind.
Chill cut meats before grinding. The friction of grinding warms meats. Also put your clean grinding parts in the freezer to chill before grinding.
When buying a new grinder it helps if it has "reverse" in case junk like silver skin gets caught in the auger and grinding plate.
Good luck with your new grinder!
Posted on 12/28/18 at 7:15 am to OTIS2
quote:
a far superior product than store bought ground beef
This.
My favorite is ground brisket with bacon ends and pieces 12-13 lbs of trimmed brisket, and 3 lbs of bacon.
Posted on 12/28/18 at 8:16 am to bossflossjr
I highly recommend getting the LEM foot pedal to go with your new toy. It makes the job a lot easier.
Also a sausage stuffer works a lot better than stuffing it with your grinder.
Get a cheap loaf of bread to run through grinder to help get all of the meat out and avoid wasting it.
Also a sausage stuffer works a lot better than stuffing it with your grinder.
Get a cheap loaf of bread to run through grinder to help get all of the meat out and avoid wasting it.
Posted on 12/28/18 at 8:34 am to bossflossjr
I put up 40lbs of burger off a deer yesterday. Should have took pics. I did 15lbs of deer/brisket at 70/30. 15lbs of deer/chuck at 70/30. And 10lbs of deer/pork butt at 80/20. Made pan sausage off the previous deer. Will make link sausage off the next one. Also about to make a big batch of duck boudin.
Posted on 12/28/18 at 8:52 am to bossflossjr
Never grinded my own meat, but as far as freezing meat goes you just need to vaccuum seal it.
For one, all meat you buy from stores is previously frozen. So that fresh meat your wife likes so much... Has already been frozen.
We buy large amounts of meat from Sam's when there is deal. Then bring it home, divide it up, and vaccum seal it. Last easily a year and taste eactly the same. However, if you don't vaccum seal it, or it doesn't come in a vacuum sealed package then it will freezer burn rather quickly. Within a few weeks.
For one, all meat you buy from stores is previously frozen. So that fresh meat your wife likes so much... Has already been frozen.
We buy large amounts of meat from Sam's when there is deal. Then bring it home, divide it up, and vaccum seal it. Last easily a year and taste eactly the same. However, if you don't vaccum seal it, or it doesn't come in a vacuum sealed package then it will freezer burn rather quickly. Within a few weeks.
This post was edited on 12/28/18 at 9:00 am
Posted on 12/28/18 at 8:55 am to bossflossjr
quote:
Hopefully I’m not the only one w the above questions and this thread isn’t a solo mission.
I just got a kitchenaid mixer for Christmas. This will be its first purpose so I’m with ya, boss.
I’m going to piggyback and ask what people think is the best meat grinder/stuffer attatchment for the kitchenaid. Looking to probably order one today or this weekend. Looking at the kitchenaid brand one and the gvode. Both similar price with stuffer included.
This post was edited on 12/28/18 at 8:59 am
Posted on 12/28/18 at 9:04 am to TH03
I have the KitchenAid attachment. It works well enough.
Probably wouldn’t grind anything super tough.
Probably wouldn’t grind anything super tough.
Posted on 12/28/18 at 9:14 am to bossflossjr
Keep all metal pieces as cold as possible when grinding meat
Posted on 12/28/18 at 9:17 am to Caplewood
quote:
Keep all metal pieces as cold as possible when grinding meat
That goes for the meat more so than the actual grinder. I cut up my meat in about 1 x 1 inch chunks and will put it in the freezer for a bit to get it real cold and it grinds so much easier than meat just cut and left on the counter.
Warm meat clogs the grinder way too much.
Posted on 12/28/18 at 9:21 am to Cajunate
quote:
Unless you're doing only about 5 or so pounds of sausage a stand alone stuffer is the way to go. I got a 5 lb stuffer for about a hundred bucks and you could possibly find them a bit cheaper
I'll second that. I have an old fashioned hand crank LED #10 grinder that also can be used to stuff sausages, and it works, but is work, especially if stuffing by yourself with one hand on the crank, one hand adding the prepared meat and switching off to make sure the casings are being filled properly.
I bought a designated stuffer off Amazon while on sale for $85 and it holds 5 lbs. of meat, comes with 4 different size stuffing tubes and is one hand on the crank and one hand on the casings and is so much easier. It's already paid for itself in the savings by making my own sausages.
Posted on 12/28/18 at 9:27 am to bossflossjr
Partially freeze the meat you plan to grind, then slice into strips you can dangle into the grinder. Partially frozen meat slices and grinds easier/faster.
It also helps to have some non-stick spray for shooting into the plate end and the top of the grinder. I toss an onion and olive oil through at first, then hit it with the spray periodically as I grind. Especially the end by the plate. It helps keep everything moving.
Don’t over tighten the plate. It should fit snug, but have a tiny bit of give. This helps when you put it in reverse to clear the plate.
It also helps to have some non-stick spray for shooting into the plate end and the top of the grinder. I toss an onion and olive oil through at first, then hit it with the spray periodically as I grind. Especially the end by the plate. It helps keep everything moving.
Don’t over tighten the plate. It should fit snug, but have a tiny bit of give. This helps when you put it in reverse to clear the plate.
Posted on 12/28/18 at 9:42 am to gumbo2176
quote:great advice here. Put the body, auger, blades & plates in the freezer 24 hours before use. I stored mine in the meat cooler. When I butchered, I would also store my plates & bladed in an airtight container covered with oil. This prevented them from corroding. Of course, I used them everyday.
quote:
Keep all metal pieces as cold as possible when grinding meat
That goes for the meat more so than the actual grinder.
Posted on 12/28/18 at 11:26 am to bossflossjr
I have bought the natural casing from Rouses. Just go ask the butcher.
Posted on 12/28/18 at 12:49 pm to bossflossjr
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