I grind my burgers with the meat grinder attachment for the Kitchenaid mixer.
One tip I strongly recommend is either sharpen the stock blade or buy an aftermarket blade (they are on amazon, ebay, etc.). I bought an aftermarket blade that is much sharper. It grinds the meat much better. The stock blade is very dull.
Did you freeze your meat solid? I often find myself using the KitchenAid because it's so much easier to clean. Just throw everything in the dishwasher. Dragging out the big grinder and then sanitizing everything afterwards (no dishwasher for most of it) can be a pain.
I have not found an efficient sausage stuffer that uses a grinder as the "muscle" to force the meat into a casing. A dedicated stuffer works like a charm. I got mine from "The Sausage Maker".
No, it was "firm" but not solid. My grinder parts go in the dishwasher - they've discolored because they're aluminum, but NBD. The grinder I ended up getting has some serious ass behind it. I've never heard it even bog down.
After getting frustrated with the KitchenAid stuffer - kind of wimpy and the "stomper" was better at letting stuff go past it than it was pushing stuff down. I ended up buying a stuffer from GM too: http://www.gandermountain.com/modper...uffer&i=448044 . Much, much better. Easier to fill, control, clean and only about 1/2 cup won't pass all the way through. (Why the hell it has a camo cover, I have no idea.)
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Also use the Kitchen Aid. You want the meat cold, cold. Stiff but not frozen. Works pretty darn good. I've heard a lot of negative stuff all over about the sausage stuffer. I usually just make patties if I'm doing sausage.
I use the grinder attachment for my wife's KA mixer. I have aftermarket blade and dies for it as well. Put all the parts in the freezer for 20min before I start along with the meat. I use cryo-vaced beef rib fingers (I think it is the meat from between the ribs) comes out ~70/30 I also grind onion and garlic along with the meat. I don't make burgers any other way now. I'll grind big batches and freeze some so I have it ready to go for quick burger night.
The Kitchen Aid mixer with the meat grinder attachment has worked fine for me for about 5 years. I make about 20 6oz patties at a time and vacuum pack them individually. Then I take them out of the freezer and drop them into a Sous Vide hot tub and cook them at 135° for an hour or 2. I sear them in a cast iron skillet and add some cheddar cheese.
That's the fastest and easiest way to make kick ass burgers.ðŸ‘Â
One more follow up question. On this website Meathead recommends the Hamilton Beach 10 cup chef prep 525 watt food processor. Would that one be able to handle meat grinding?
Comment