I subscribe to Food&Wine hardcopy and digital. In last months issue, they had this on grinding meat. I read on Nook and it appears they don't want you cutting and paste to share stuff. I took a picture and it's below. I hope you'll be able to zoom in. I know the key is freezing the meat for about 30 minutes, They suggest placing the grinder attachments in the freezer too. As well as placing the bowl in another bowl with ice in it. this is for food safety. Not sure how necessary that is. The 3 other items are how to cut the meat for grinding. Cubed was the method I read about and use. They suggest 3 inch strips. Again has to do with keeping the meat cold. 2nd is finely grinding after the course grind. 3rd is if you're doing pork emulsify.
I thought I'd share. I'll give it a shot next time.
I thought I'd share. I'll give it a shot next time.
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