Further to the “Perfect Ground Beef Story”

Greetings Carnivores,

I often remember (too late) something I ‘should’ have mentioned in a previous post … this is no different.

Yesterday, I forgot to mention a critical step when grinding your own meat.

15655.CMG-100C_4 — This is my little home Grinder, retails for around 130.00 Cdn.

It’s VERY important the meat/fat AND the grinder attachment are VERY cold. The process of grinding creates HEAT and you don’t want to cook the meat as it’s being ground.

For optimum results, I suggest you cut the meat and fat into strips that will easily fit into the throat of the grinder and place them in the FREEZER for 20-30 minutes PRIOR to grinding.

This will aid in keeping the grinder ‘head’ cool while it works it’s magic.

Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential

Responses

lauriebellsbakery

September 2, 2013

Very useful tip. What do you think about grinder attachments for Kitchenaid mixers?

Reply
1. kandee2013
  
  September 2, 2013
  
  The Kitchenaid is wonderful for ‘home’ use … if you’re thinking about anything other than that … you’ll need a bigger more ‘commercial’ machine. I have a small Cuisinart unit (retails for about 130.00 Cdn) that works just GREAT !! I can even make sausage (with the stuffer attachment)
  
  Reply
griffinsgrub

September 11, 2013

Great tips. Heat is your enemy when grinding meat. You make much sausage? We switched over from using our grinder as a stuffer to using a dedicated stuffer (LEM #5). Makes is so much easier. Keep up the great work, love you site.

Reply
1. kandee2013
  
  September 11, 2013
  
  Agreed. I make sausage for family and friends and yes, a dedicated stuffer makes all the difference. Thanks for the props … love your site as well. Stay hungry friend
  
  Reply
Cynthia

September 21, 2013

This reminds me I have an old meat grinder circa 1950’s probably. I was thinking about making pork sausages, as here in Portugal we have the world’s best pork, but I miss a proper English banger. If I grind the pork myself, how do you feel about adding the spices and herbs to the pork going through the grinder? Or should I grind meat first, then mix in spices by hand after? Thanks.

Reply
1. kandee2013
  
  September 22, 2013
  
  I have had success BOTH ways. I find the seasonings tend to work into the meat better if they’re added after the initial grind BUT … that’s ONLY if you intend on grinding it TWICE. For a proper ‘coarse’ ground pork sausage you must add the seasoning to the meat BEFORE it passes through the grinder for the first time then, hand mixing will further distribute the spices. To keep the grinder ‘head’ cool, try adding ice as you grind … this will serve the dual purpose of keeping the attachment cool while adding all important moisture. GOOD LUCK and thanks for commenting and following Cynthia 🙂 !!
  
  Reply
  1. Cynthia
    
    September 22, 2013
    
    Duly noted, now to work out a good seasoning blend and have a go. Thanks!
  2. kandee2013
    
    September 23, 2013
    
    Come back anytime and let me know how you made out. Stay hungry ! 🙂