Meat Grinder
#11
RE: Meat Grinder
ORIGINAL: Chuck7
I wondered how you mixed it, you just double grind it, makes sense I guess.
Paul
Hey Paul..it's not really necessary to regrind but i simply do it to mix the spices and herbs better..I generally make about 10 pounds at a time..Here's my cheap 60.00 Walmart Grinder..
I wondered how you mixed it, you just double grind it, makes sense I guess.
Paul
Hey Paul..it's not really necessary to regrind but i simply do it to mix the spices and herbs better..I generally make about 10 pounds at a time..Here's my cheap 60.00 Walmart Grinder..
Chuck I believe I have that same grinder, bought last year and so far no complaints!!!!!
#13
RE: Meat Grinder
That's funny as I've had my insert in backwards too. The meat is always double grind anyway, once using the coarse insert and then a final using a finer holed insert. I use pork in some of mine and beef fat in some others as I like burgers medium rare and I don't want to use pork for cooking burgers med. rare, but I put my own spices in as I'm grinding. I use one of those S.S. grinders from Bass Pro that cost $99.00 a few years back and that thing can take it as fast as I can force it in there. No complaints on this end.
Bobby
#17
I have no idea who will grind bones and for what??
I have a big anvil and I love it.. No worries about that silvery skin on it at all. When grinding wild game like deer or moose I always double grind it. On the first grinding I will throw a little fat in while I am grinding. Then I throw it altogether on my double grinding to get a better mix. This has worked great for me any time I grind.. I also will sometimes set some of the meat a side to grind up when the main batch is done. Then I will take the rest of it and grind it up with a few pieces of bacon to fry up.. That way I get something like a bacon burger to enjoy.. I do not care to freeze it with bacon in it..
I have a big anvil and I love it.. No worries about that silvery skin on it at all. When grinding wild game like deer or moose I always double grind it. On the first grinding I will throw a little fat in while I am grinding. Then I throw it altogether on my double grinding to get a better mix. This has worked great for me any time I grind.. I also will sometimes set some of the meat a side to grind up when the main batch is done. Then I will take the rest of it and grind it up with a few pieces of bacon to fry up.. That way I get something like a bacon burger to enjoy.. I do not care to freeze it with bacon in it..
Last edited by Phil from Maine; 01-24-2015 at 04:39 PM.