Meat Grinder
 

I recently inherited an electric meat grinder. It's a chefs mark? Never heard of it and can't find anything about it on the internet. I did find one that looks very close made by Villaware. Not an expensive one at any rate I know that. It will probably work fine for what I want though.

Anyway, I have no experience with meat grinding I have always let my processor do it for me. What do I need for ground deer meat? I know they mix it with something because they ask me if I want beef or pork, I am assuming it is some sort of fat or something. I forget what they call it.

My question is what is it, and how do I get it?

And how does this grinder work? Do I just cut the meat up in chunks and stick it in there, or is there more to than that?

Paul

RE: Meat Grinder
 

There is a little more to it. The knife must be sharp and the meat cold or it will just smear and you get a meat paste instead of ground meat.First off you will probably at some time put the knife in backwards and that will also cause smearing. take off the retaining ring, it should unscrew, you should see a plate with holes. next is the knife it is on the square shaft of the auger. it should mate flat against the plate. the auger can come out now it should have a flat or squareend that mates with the motor unit. All these pieces must be cleaned before and after using. re-assemble,Cut meat so it fits down the throat and push down with the stomper.it should grind through without any force . you just need to push the meat into the auger and let the machine do the work the meat needs to be very cold, I grind mine semi frozen. to determine what size you have measure the diamiter of the plate. You can buy new plates and knives once you know what size your grinder is. they start at 6,8,10,12,22,32 . If you are going to do sausage you probably will want to upgrade to a #22 and at least 1 hp. sausage stuffers are also a next step.

RE: Meat Grinder
 

I think what your asking Paul is do they mix with fat? Yes, sausage is with pork fat generaly, and ground meat is mixed with beef fat. beef is about 20% pork fat is a little more most times. You can get all fats from your local store or butcher shop.

RE: Meat Grinder
 

Thanks guys, and thanks for the tips Bit Guy my grinder didn't come with any instructions so that will help me out quit a bit.

Paul

RE: Meat Grinder
 

Big Guy01
I'd laugh at that statement, about the blades being in backwards. If I didn't doit the second time I used my grinder. Took about 20mins to figure it out :eek:[8D]:D;).

Paul some people use pork picnic for there fat content. A buddy used bacon peices for his elk last year, pretty darn good.

For giigles get yourself a chuck roast use a medium grind make patties throw them on the grill. Makes and awsome burger ;)

RE: Meat Grinder
 

I might try that, we just had burgers last night and I added some Baby Rays BBQ and some onion and garlic seasoning made for fried potatoes. MMMMMM, they turned out awesome. I have some frozen venison I might try grinding up though. I never thought about mixing it with bacon. I think I will give that a try I love bacon.

Paul

RE: Meat Grinder
 

I like the semi frozen idea as well....

Paul,

Here is how I do it..
a. Cut silver skin off of the meat..
b. Cut in chicken tender sized chunks or strips..
c. Turn on grinder..
d. Grind meat..{ If no meat comes out after awhile..shut off and get garbage out of the grinder} and start up again..

I then mix 3/4 venison with 1/4 reg. fatty sausage..I add plenty of salt, sage and hot pepper flakes and make breakfast sausage..I had some this morning..very good..
I usually knead the fatty sausage with hte venison after it;s ground..by hand..Then I grind it all one more time.

RE: Meat Grinder
 

I wondered how you mixed it, you just double grind it, makes sense I guess.

Paul

RE: Meat Grinder
 

I cube all my meat and fat ,mix in a tub and grind once, twice if I'm making sausage. Also depends on the whole size and personel preferance. If your making burger grind once and cook one up. If you want a finer texture grind it again.

RE: Meat 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..

RE: Meat Grinder
 

Chuck I believe I have that same grinder, bought last year and so far no complaints!!!!!

RE: Meat Grinder
 

Same here sir..this same grinder would go 100.00 easily from Cabelas..;)I've ground alot of sausage from out of it and it's still goes strong..

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

Curious
 

I am looking to buy the Chef's Mark Electric Meat Grinder QH394 and was wondering if it will grind the bones as well?

And why would you want to grind bones?

Welcome aboard, one hell of a first question!

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..

Maybe we really don't want to know why he is grinding bones!

I think you are right on that one..

Maybe grinding bones for the garden or to add more calcium to his chicken feed. Just a guess.

You can use a fatty cut of pork (such as pork shoulder) or you can look for unsalted back fat, or even uncured belly to mix with your deer. If you are grinding everything together, just cube it all and send it through the grinder together. If you are making sausages, you should also mix it well for several minutes until the meat has a "bind" or starts to stick to the edges of the bowl.

I have used commercial meat grinder, and it works brilliant.