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So since some law was passed this summer where no grocery stores are allowed to grind meat anymore, I've decided I need to just do it my drat self. Does anyone have a recommendation on a quality meat grinder? I only need it to grind chuck roast for my meatballs and the pre-ground meat at my local Fry's was disappointingly tough and they won't tell me what it's actually comprised of.
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Oct 15, 2016 20:28
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| # ? Apr 16, 2024 10:48 |
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We use the Kitchenaid stand mixer FGA2 attachment to good results. Hand crank grinders aren't hard to find locally for super cheap, but remember you need an extremely solid base (your countertop) to attach it to. If you do end up with a used tool, clean it extremely well before using the first time. It will be worth the effort, whatever you end up with. We never buy pre-ground anymore.
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Oct 15, 2016 21:21
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Vlishgnath posted:So since some law was passed this summer where no grocery stores are allowed to grind meat anymore Where?
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Oct 16, 2016 04:25
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Ranter posted:Where? Arizona
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Oct 16, 2016 18:37
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ColdPie posted:We use the Kitchenaid stand mixer FGA2 attachment to good results. Hand crank grinders aren't hard to find locally for super cheap, but remember you need an extremely solid base (your countertop) to attach it to. If you do end up with a used tool, clean it extremely well before using the first time. Thanks!
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Oct 16, 2016 18:37
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Great timing on this thread, as I just got a meat grinder for my birthday from well-meaning in-laws and have absolutely no idea what to do with it! Would it be cool if we turned this into a general "what the hell should I do with my grinder" thread? I'd love some basic tips and suggestions.
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Oct 17, 2016 17:30
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Correnth posted:Great timing on this thread, as I just got a meat grinder for my birthday from well-meaning in-laws and have absolutely no idea what to do with it! Would it be cool if we turned this into a general "what the hell should I do with my grinder" thread? I'd love some basic tips and suggestions. Put meat in it and grind it
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Oct 17, 2016 19:27
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Also you want to keep everything really cold. I was taught to throw cubed up meat and the grinder (I use the kitchen aid attachment) in the freezer for a half hour or so before grinding.
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Oct 17, 2016 22:03
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Correnth posted:Great timing on this thread, as I just got a meat grinder for my birthday from well-meaning in-laws and have absolutely no idea what to do with it! Would it be cool if we turned this into a general "what the hell should I do with my grinder" thread? I'd love some basic tips and suggestions. Buy this and make sausage. Also make friends with a hunter that will trade meat for help making sausage and you will get free meat and lots of practice.
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Oct 18, 2016 17:00
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Deer sausage usually sucks FWIW.
Croatoan fucked around with this message at 18:18 on Oct 18, 2016 |
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Oct 18, 2016 17:03
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Is loving good or bad?
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Oct 18, 2016 17:53
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ColdPie posted:Is loving good or bad? Maybe he means sucks. A lot of hunters make the most uninspired bland sausage out of venison. I knew one guy that made overpoweringly sage filled sausage. But that doesn't make venison a bad sausage ingredient. It just makes them bad cooks. Also many guys hunt more than deer and there are a lot of wild animals you can put in sausage. Here is a short video with my hunting idol and the guy who wrote the book I suggested. https://www.youtube.com/watch?v=rUG8VAWO7XU Atticus_1354 fucked around with this message at 18:01 on Oct 18, 2016 |
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Oct 18, 2016 17:58
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Yeah I meant sucks. I'm sure there's some good deer sausage out there but I've never had any.
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Oct 18, 2016 18:18
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Atticus_1354 posted:Maybe he means sucks. A lot of hunters make the most uninspired bland sausage out of venison. I knew one guy that made overpoweringly sage filled sausage. But that doesn't make venison a bad sausage ingredient. It just makes them bad cooks. Also many guys hunt more than deer and there are a lot of wild animals you can put in sausage. Rinella rules and most hunters are terrible cooks. I made a pronghorn merguez after seeing that video and it rocked. I've also made a bunch of other cervid based sausages, mostly based off of recipes in Charcuterie, and they've all been really good.
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Oct 18, 2016 18:22
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charliebravo77 posted:. A pronghorn merguez sounds awesome.
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Oct 18, 2016 18:25
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Atticus_1354 posted:A pronghorn merguez sounds awesome. 
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Oct 18, 2016 18:30
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That looks so good. If you ever come to Texas let me know. Is there a wild game thread in GWS? Atticus_1354 fucked around with this message at 18:46 on Oct 18, 2016 |
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Oct 18, 2016 18:40
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Correnth posted:Great timing on this thread, as I just got a meat grinder for my birthday from well-meaning in-laws and have absolutely no idea what to do with it! Would it be cool if we turned this into a general "what the hell should I do with my grinder" thread? I'd love some basic tips and suggestions. A very approachable book on sausage-making is Bruce Aidells' Complete Sausage Book: https://www.amazon.com/Bruce-Aidellss-Complete-Sausage-Book/dp/1580081592 It was a nice book to start with, has a lot of sausage recipes in modest amounts (~3 lb is typical) and lots of recipes on what to do with the sausage, either loose or stuffed. Also, there's a sausage thread! https://forums.somethingawful.com/showthread.php?threadid=3771067
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Oct 19, 2016 00:48
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http://smokehousechef.com/ has an all-stainless steel grinder for the kitchenaid. I don't use it much because the sausages I've made so far haven't been great, but it grinds stuff and will probably last forever and everything can go in the dishwasher.
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Oct 19, 2016 02:57
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I picked up a grinder today to try it out. Fed it a couple pounds of chicken breast that were freezer burned and nigh-inedible anyway as a test batch - there's metal-on-metal grinding I can hear/feel and visible chunks of whatever coating is on the cast iron in the resultant extruded meat product. Typical break-in stuff? It's a pretty rough casting so it wouldn't shock me, just checking to see if it's abnormal. Tempted to lightly grind down the auger on the shiny spots until it goes away rather than feed it meat until it comes out clear...
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Nov 18, 2016 05:56
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I purchased a LEM brand grinder. Like the 1 HP or 3/4 HP version. Rated for a few hundred pounds an hour. Use it mostly to grind up chicken breasts into meat for the freezer when on sale. When chicken thighs go on sale for a buck a pound we buy 30 or 40 lbs and grind it to make sausage. Thighs have just about the right amount of fat so that we don't have to hunt down pork fat from the butcher. The nice part about the overkill grinder is that we can literally grind 30 lbs in a few minutes. It takes longer to prep than it does to grind the meat. The larger feed throat on the bigger machines can be fist sized or larger so a boneless thigh basically needs no trimming. Just drop it straight in. With the smaller grinders usually you need to cube the meat down to make it fit the throat.
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Nov 18, 2016 18:53
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Pigsfeet on Rye posted:A very approachable book on sausage-making is Bruce Aidells' Complete Sausage Book: That book is good. So's this one, especially on the practicality of things: https://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609
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Nov 18, 2016 20:21
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| # ? Apr 16, 2024 10:48 |
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Harbor freight is where we bought our meat grinder. Had it for 7+ years now with no issues. We use it probably 2-3 times a year to make family Italian sausage recipes, 20-30 pounds of pork shoulder at a time with no binding issues, easy set up and take down, easy clean. Comes with a couple size attachments and a stuffing attachment if you want to put things into links. http://m.harborfreight.com/electric-meat-grinder-99598.html If you get one of their 20% off coupons that come in the mail all the time it's like 45 bucks.
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Nov 26, 2016 15:53
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