On May 21, 4:34�pm, meatnub > wrote:
> 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

Bread/cracker crumbs, nuts, cheese, any vegetable for meat loaf, fish
for fish cakes, cooked meat for hash/pasta filling, and of course a
grinder is the best way to prepare raw potatoes for latkes. I
recommend, for anyone, to begin by learning to grind plain meat for
burgers, don't try anything exotic until you learn proper food
handling practices... I recommend reading Kutas' book cover to cover
at least three times before attempting any sausage.