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Grinding Method

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  • Guttenberg
    Club Member
    • Oct 2017
    • 52
    • Brooklyn, NY
    • Rec Tec 680
      Weber Kettle, Grill Grates
      Thermopen
      Fireboard

    Grinding Method

    I just got my first meat grinder and have been having a lot of fun the past week. It is making such a difference in my burgees.

    My question is about how to properly mix in fat - I’m seeing big chunks of ground fat which makes sense but is there a method to incorporating it that mixes it in better without over handling? I’m using about 2” x 2” cubes of meat and fat and alternating right now.

    It could be that I just used too much fat (a chunk of brisket flat and some of the brisket trimmings) but curious if anyone else has run i to this problem.
  • HouseHomey
    Club Member
    • May 2016
    • 4869
    • Huntington Beach, Ca. Surf City USA.
    • Equipment
      Primo Oval xl

      Slow n Sear (two)
      Drip n Griddle
      22" Weber Kettle
      26" Weber Kettle one touch
      Blackstone 36” Pro Series
      Sous vide machine
      Kitchen Aid
      Meat grinder
      sausage stuffer
      5 Crock Pots
      Akootrimonts
      Two chimneys (was 3 but rivets finally popped, down to 1)
      cast iron pans,
      Dutch ovens
      Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
      The help and preferences
      1 extra fridge and a deep chest freezer in the garage
      KBB
      FOGO
      A 9 year old princess foster child
      Patience and old patio furniture
      "Baby Girl" The cat

      Erik S.

    #2
    Nope. I just cut the meat into strips and run her through. When adding extra just alternate and lever her be as it comes out. Then do your thing.

    Comment

    • Uncle Bob
      Club Member
      • Feb 2019
      • 254
      • Salado, Tx
      • Summerset TRL44 gas grill and side sear
        RecTec 590 Stampede
        Weber Performer
        Cajun Grill Preaux
        EcoQue Gen 3 wood fired oven
        Camp Chef Somerset IV 4 burner propane stove
        Oklahoma Joe's Bronco
        Oklahoma Joe's Judge

      #3
      We each have out own perspective, but to me "overhandling" is more of a mashing kind of thing. If I feel I have a disproportionate "lump" of fat grindings in one spot I scoop my fingers under the pile and toss to equalize (visually) the distribution. I also add fat by weight rather than eyeball, my attempt to be more consistent at producing 80/20.

      Comment

      • JeffJ
        Charter Member
        • Feb 2015
        • 2401
        • Michigan
        • Jeff

        #4
        What are you grinding? When I grind chuck for burgers or other applications I keep the meat as loose as possible and gently intersperse the fat with the meat using my hands. No science to it - it's all done via eyeball.

        Keep at it. You are correct; grinding your own meat can be a game-changer.

        Comment

        • Guttenberg
          Club Member
          • Oct 2017
          • 52
          • Brooklyn, NY
          • Rec Tec 680
            Weber Kettle, Grill Grates
            Thermopen
            Fireboard

          #5
          Originally posted by JeffJ View Post
          What are you grinding? When I grind chuck for burgers or other applications I keep the meat as loose as possible and gently intersperse the fat with the meat using my hands. No science to it - it's all done via eyeball.

          Keep at it. You are correct; grinding your own meat can be a game-changer.
          This was brisket and i added some fat. I also did a chuck short rib blend and didn’t add, that came out more even of course

          Comment

          • ComfortablyNumb
            Club Member
            • May 2017
            • 3076
            • Northeast Washington
            • KBQ C-60
              PK360
              Thermoworks Smoke
              Thermoworks Thermopop
              Thermoworks Dot

            #6
            A couple of tips:

            1. Keep everything cold. Put the grinder parts (horn, auger, knife, plate) in the refrigerator or freezer before grinding and between grinds. If you can, put the bowl that the grind is going into as well. Some even suggest putting the bowl in a bowl of ice while grinding to keep the meat cold, a bit overkill to me. Get the meat as cold as possible, put in the freezer shortly before grinding, however you don't want it frozen.

            2. Grind twice. First grind is coarse, you can hand mix at this point if necessary, but if you've been alternating the fat in you shouldn't have to. Get everything cold again and run it through a second time.

            Comment


            • Guttenberg
              Guttenberg commented
              Editing a comment
              I've been doing that with the meat - freezing for 10-15 mins prior. Haven't with the grinder parts yet, I'll try that as well. What's the logic behind keeping everything so cold?

            • Bluegill
              Bluegill commented
              Editing a comment
              You want to keep the fat from melting as much as possible!

            • Guttenberg
              Guttenberg commented
              Editing a comment
              Duh. Thanks!

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