On May 21, 2:19�pm, "Dimitri" > wrote:
> "Sheldon" > wrote in message
>
> ...
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> > Put everything in the freezer to chill, the bowls, the cutting board,
> > etc., �especially the grinder head. �After slicing the meat, before
> > grinding, place into the freezer for 15 minutes to chill and firm up.
> > Have all your wrappings ready in advance too, your counter tops wiped
> > down and cleared also, you don't want to leave meat out at room
> > temperature any longer than necessary... it's a good idea to do bulk
> > meat meat grinding in early morning, the coolest part of the day.
> > It's smart to place your ground meat back in the fridge while you
> > clean up, you don't want the dirty grinder and utensils lying about
> > longer than necessary either. �The most difficult part about grinding
> > is in the planning, and always *safety* of course.
>
> > A good practice is to trim some of the large clumps of fat from your
> > chuck, round, or whatever beef and after slicing into strips coat meat
> > with some mild olive oil, replaces the fat with cholesterol free fat
> > while it lubes the grinder for a better grind. �After some practice
> > you will learn to judge fat content pretty accurately by eye. �I don't
> > save the fat trimmings, I really have no use for them, instead I toss
> > them out into the yard, the crows will carry them off within three
> > minutes after I shut the back door.
>
> Good advice.
>
> I have a top round (London Broil) in the freezer - I didn't have time to
> grind it when I purchased it. �It is too lean I'm going to try the EVOO
> trick. Hmmm maybe some garlic ground into the beef.

I don't recommend grinding garlic cloves into meat, it will all stay
in one place, and when the meat is cooked the garlic will remain raw
(blech).... instead season the meat by sprinkling with garlic powder
before grinding... this works for meat loaf or sausage (meat loaf is
sausage) however for a burger it's better to season with garlic powder
or garlic salt after cooking... if that's what you want, personally I
think garlic burgers are TIAD... why make the effort to grind good
meat if it's gonna reek from garlic so that you can't taste the meat.