On May 20, 4:40*pm, Sheldon > wrote:
> "Kswck" wrote:
> > "meatnub" > wrote in message
>
> ...
>
> > > Thanks to Sheldon for mentioning meat grinding and the Waring Pro meat
> > > grinder.
>
> > > I just never thought you could do this at home and I am very intrigued
> > > and most likely will end up purchasing the above grinder (already
> > > purchased Waring's Belgian Waffle maker).
>
> > > I found an old thread where Sheldon I believe mentions the best time
> > > to grill burgers is like within an hour after your grind them, is this
> > > true? I have no problem with this. I can easily buy the meat that day
> > > or before from the grocer and just grind it prior to grilling.
>
> > > What are the best cuts of beef for grilling hamburgers? I can think of
> > > Chuck. Would that be the best? What about Top Round (which Sheldon
> > > mentioned in the same thread).
>
> > > The grinder would also open up more possibilities such as homemade
> > > sausage, maybe even turkey for turkey burgers (but would seem easier
> > > to just buy the cut of beef).
>
> > > If anyone has any advice especially on different grinding machines I'd
> > > appreciate it.
>
> > > I see myself getting real immersed into this whole cooking bit.
>
> > The whole trick is to keep the meat as cold as possible. That way it doesn't
> > gunk up the grinder.
>
> 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.- Hide quoted text -
>
> - Show quoted text -

On May 20, 4:40 pm, Sheldon > wrote:
> > The whole trick is to keep the meat as cold as possible. That way it doesn't
> > gunk up the grinder.
>
> 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.- Hide quoted text -
>
> - Show quoted text -

Thank you very much for that info! I saw that (chilling the meat and
grinder parts) mentioned on about.com and was a little skeptical about
that at first, glad to see there is truth to it.

I am interested in making home made sausage too, have some cook books
coming, hopefully some recipes will be in there for that.

I don't have dogs, don't hunt, so beyond sausage and burgers, not
really sure what else the grinder would be of use, but I guess just to
make homemade burgers without buying mystery meat pays for itself.