In article , says...
I use the KA attachment on my Hobart. I saw the same sputtering problem,
but it's easily avoided by draping a piece of plastic wrap over the end
of the grinder to stop any splatter. You could also use AL foil to make
a similar splatter guard.



That's exactly what I do, otherwise there will be blood everywhere.


--
Peter Aitken

So, you've ground your own beef. What do you add after to make the
burgers? Do you add an egg? What seasonings? Bread crumbs?

--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

In article . com,
Sheldon wrote:

As a bonus, most of the bad bacteria that might be on meat resides on
the surface of the meat. When it's ground there is a lot more surface
for that bacteria to multiply on, potentially to dangerous levels. By
grinding just before cooking, any bacteria that may be present doesn't
have time to multiply on those freshly exposed surfaces.

This is all true. But you can grind and freeze immediately and still
have a far better product than preground mystery meat. I usually
grind enough for cooking some right away but also to fill my freezer.
And there's no mess... anyone makes a mess grinding meat is a slob.

Remember those burgers I made for the freezer...

Ground top round makes a great burger:
http://i9.tinypic.com/530a8nl.jpg

The finished product, last night's dinner, a ten ouncer on a toasted
onyun roll... a la Stanly... and cancha tell I like onyuns:
http://i14.tinypic.com/62dyp3q.jpg

Wrap your lips around that!

Sheldon

Those plates are so beautiful. :-)

The food looks great too.

I'd gladly wrap my lips around that meat!

You can afford WARING???

Dayum.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Pete C." wrote:

I know it's said that burgers need fat,
but I wonder what a Beef Tenderloin burger would be like???

Dry and quite disappointing. Now if you were to grind some bacon in with
that tenderloin to provide the needed fat and additional flavor I think
you'd end up with a rather good integral bacon burger.

What you'd end up with is ruined beef and ruined bacon... you've never
cooked anything more complicated than a bowl of corn flakes.

Sheldon

"Caryn Nadelberg" wrote in message
...

a mess? I've never had any particular mess when using my Oster Kitchen
Center meat grinder??? What type of grinder are you using?

Oh, I used the grinder attachment on my KA.

--
Caryn
Caryn Nadelberg - Mommy to Sam and Queen of the May
www.carynen.blogspot.com

I use the grinder on my Kenwood. I never have a splatter problem and I
grind up heart.

--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

In article om,
Sheldon wrote:

On May 31, 11:25�pm, (Steve Pope) wrote:
Caryn Nadelberg wrote:

wrote:
Just wondering if grinding your own beef for burgers is superior to
buying ground beef at a good upscale market such as Whole Foods. If
so, whats are the best cuts or mix of cuts to create a tasty burger.
Thanks
Absolutely. *You have to try it. *There's a big difference. *But
grinding does make a mess. *Make sure to wear an apron.

As a half-measure, you can select your piece of beef and have
them grind it for you at the butcher counter. *No mess that way.

Big no-no! There's no way to know what went through that grinder last
or how long ago. And those huge commercial grinders hold quite a bit
in the mechanism, so you don't get out all you put in... when you ask
the butcher to grind your two pound steak you're lucky to get one
pound of your steak and who knows what else your steak pushed out.
And todays meat departments do not have the grinder out where you can
see it like in your grandma's day, now it's hidden in the back, in a
refrigerated room by law. When you ask the butcher to grind your meat
you're going to get the very worst mystery meat. There is one and
only one way to know what comes out of a grinder, when it's your
grinder and you grind yourself.

Sheldon

True dat.

And it's really not "messy". No more messy than preparing any other
fresh meat.

I am so very glad I finally bought a dedicated meat grinder last
November.

Now I just need to find some beef that is affordable to grind. :-(
So far it's only had pork and poultry thru it.

Once I make sufficient freezer space, I may try to find someone local
that may want to split a whole steer with me. That's still the most
economical way to purchase beef. The prices have been really out the
roof here, altho' I may consider grinding brisket. We have before using
the kitchen aid attachments and it was wonderful. Right now, even with
no holiday sale, the trimmed is less expensive than mystery meat.

I have a venison hindquarter in the freezer still that is destined for
venison sausage. I need to debone it and weigh it so I know how much
pork to purchase to mix with it.

As for leftover meat in the grinder mechanism, the grinder gets taken
apart between uses and the meat gets cleaned out and salvaged.

Meat sitting in the grinder at the meat cutters???

Ew!!!
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
"Pete C." wrote:

I must say I'm going to try this. I know it's said that burgers need fat,
but I wonder what a Beef Tenderloin burger would be like???

Dry and quite disappointing. Now if you were to grind some bacon in with
that tenderloin to provide the needed fat and additional flavor I think
you'd end up with a rather good integral bacon burger waiting to be
topped with some good cheese.

Pete C.

Geeze... Adding ground BACON to lean beef?
What's wrong with simply adding some beef chuck?

Or fresh pork shoulder?

Pork shoulder trimmings are what I plan to add to that deer meat.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Fri, 1 Jun 2007 12:38:01 -0400, "MOMPEAGRAM"
wrote:

So, you've ground your own beef. What do you add after to make the
burgers? Do you add an egg? What seasonings? Bread crumbs?

For burgers? Nothing except salt and pepper on the surface. Maybe
mix in chopped onion, but more often not. Other stuff goes on the
sandwich.

Sue(tm)
Lead me not into temptation... I can find it myself!

In article ,
Caryn Nadelberg wrote:

Absolutely. You have to try it. There's a big difference. But
grinding does make a mess. Make sure to wear an apron.

a mess? I've never had any particular mess when using my Oster Kitchen
Center meat grinder??? What type of grinder are you using?

It didn't seem particularly messy when I was doing it, but afterwards
there were red specks everywhere! On my clothes and the cabinets
nearby. As it was happening I didn't notice. But afterwards, the
specks just seemed to be all over.

Were you using the kitchen aid?

That was true when mom used hers to grind meat,
but the new meat grinder has eliminated that issue.
Must be the power behind the grind perhaps?

There was no spatter mess at all when I've used a dedicated
grinder to grind meat for making sausage.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Jun 1, 12:39�pm, Omelet wrote:
In article . com,





*Sheldon wrote:
As a bonus, most of the bad bacteria that might be on meat resides on
the surface of the meat. When it's ground there is a lot more surface
for that bacteria to multiply on, potentially to dangerous levels. By
grinding just before cooking, any bacteria that may be present doesn't
have time to multiply on those freshly exposed surfaces.

This is all true. *But you can grind and freeze immediately and still
have a far better product than preground mystery meat. *I usually
grind enough for cooking some right away but also to fill my freezer.
And there's no mess... anyone makes a mess grinding meat is a slob.

Remember those burgers I made for the freezer...

Ground top round makes a great burger:
http://i9.tinypic.com/530a8nl.jpg

The finished product, last night's dinner, a ten ouncer on a toasted
onyun roll... a la Stanly... and cancha tell I like onyuns:
http://i14.tinypic.com/62dyp3q.jpg

Wrap your lips around that!

Sheldon

Those plates are so beautiful. :-)

The food looks great too.

I'd gladly wrap my lips around your meat!

You can afford WARING???

Dayum.
--
Peace, Om

Where've you been? Waring grinders are not expensive, in fact they
are kind of at the low end price for a home grinder.

Sheldon

In article . com,
david the elder wrote:

On May 31, 9:24 pm, aem wrote:

I like a mixture of top sirloin and chuck. Both are good by
themselves but the combination works better for me. -aem

That's what I do, too, equal amounts of each. Learned that from Alton
Brown. I also add 1/2 tsp. of powdered gelatin per pound of meat,
after reading about it in Cook's Illustrated. Helps keep the meat from
drying out.

David

Some "value added" meat uses ground cherry for that kind of effect.
It's an interesting concept I've never tried.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article ,
says...
So, you've ground your own beef. What do you add after to make the
burgers? Do you add an egg? What seasonings? Bread crumbs?



Gadzooks no, NOTHING! A burger should be pure ground beef. If you add
eggs, breadcrumbs, etc then you have a small meatloaf, perhaps tasty but
not a burger.


--
Peter Aitken

On Jun 1, 4:42�am, Andy q wrote:
*said...

Just wondering if grinding your own beef for burgers is superior to
buying ground beef at a good upscale market such as Whole Foods. If
so, whats are the best cuts or mix of cuts to create a tasty burger.
Thanks

Grinding your own burger is superior, imho.

Whole Foods probably grinds the same cow as bottom dollar markets.

I recommend rib eye for burgers.

Too mushy and flavorless... ribeye is the least flavorful beef cut
there is, it's for those who find the flavor of beef gamy. Burgers
are best made with the less tender meat cuts... that's the reason for
grinding in the first place.

Sheldon

MOMPEAGRAM wrote:
So, you've ground your own beef. What do you add after to make the
burgers? Do you add an egg? What seasonings? Bread crumbs?

NO! Simple salt & pepper then grill, or pan fry or broil or whatever.
Maybe some garlic powder. Egg and breadcrumbs turns this into meatloaf
burgers, IMO.

Jill

Omelet wrote:
In article om,
Sheldon wrote:

On May 31, 11:25�pm, (Steve Pope) wrote:
Caryn Nadelberg wrote:

wrote:
Just wondering if grinding your own beef for burgers is superior
to buying ground beef at a good upscale market such as Whole
Foods. If so, whats are the best cuts or mix of cuts to create a
tasty burger. Thanks
Absolutely. You have to try it. There's a big difference. But
grinding does make a mess. Make sure to wear an apron.

As a half-measure, you can select your piece of beef and have
them grind it for you at the butcher counter. No mess that way.

Big no-no! There's no way to know what went through that grinder
last or how long ago.

As for leftover meat in the grinder mechanism, the grinder gets taken
apart between uses and the meat gets cleaned out and salvaged.

Meat sitting in the grinder at the meat cutters???

Ew!!!

What makes you think butchers don't take apart their grinders and clean them
between grindings? They do.

BTW, I was wondering where you'd been last night and was thinking about
posting an all points bulletin for you!

Jill