How many of you have been run through the meat grinder?

[TimeForWasp]

I'm in the market for a meat grinder to make my juices flow. What do you have? What do you recommend?

[Skyy God]

Backpage

[ping2000]

[LoneWolf]

Paging scho.

[Megatron96]

How much meat are you going to grind?

Grinders are separated by how much they'll grind per minute. For instance, a 0.5 HP grinder will run about 6 lbs/minute. A 1.5 HP will run about 18 lbs/minute.

I have a 0.75 HP grinder, so about 8-9 lbs/minute, basically a little more than I'll typically need to grind at one time. But when I have to grind several different meats and want to do it all in one evening, I don't have to worry about it getting hot and burning up the motor. Had that problem with my first 300-watt grinder.

Got mine at Cabela's, but probably you can't go wrong with a name brand.

[TimeForWasp]

Don't run that pump dry! You'll burn that mother ****er up.

[frozenchief]

Depends on how much you’ll be grinding. Do you have a KitchenAid? If so, the grinder attachment will work well for most people unless you are grinding a lot of meat.

Megatron96 is right about HP ratings. If you’re going to seriously get into this, I would definitely get something that measures power in HP rather than watts. I got a demo model from a cooking store a few years ago. ⅔ HP with reverse for only about $125. I use it for game meat* and making sausage. I just made a few pounds of maple sage breakfast sausage and some Italian sausage in the past few weeks.

Several factors to follow when making sausage:
1. Keep everything cold. I put all my parts in the freezer for a few hours prior to using them and I make sure the meat is well refrigerated.
2. Salt and season your meat 24 hours prior to grinding. Cut the meat into chunks, sprinkle your seasonings and salt, and then refrigerate. Makes a huge difference for texture
3. Don’t try to do too much at once. Far better to run things through a large die first, refrigerate for 30 minutes and then run through a medium than to force it through a medium die first.

Buying pre-ground meat is convenient but once you’ve tasted your own burger, it’s hard to go back.

* since hunting is a real time sink, I freely admit that I get game meat from friends and the “road kill” list

[Megatron96]

Originally Posted by frozenchief

Depends on how much you’ll be grinding. Do you have a KitchenAid? If so, the grinder attachment will work well for most people unless you are grinding a lot of meat.

Megatron96 is right about HP ratings. If you’re going to seriously get into this, I would definitely get something that measures power in HP rather than watts. I got a demo model from a cooking store a few years ago. ⅔ HP with reverse for only about $125. I use it for game meat* and making sausage. I just made a few pounds of maple sage breakfast sausage and some Italian sausage in the past few weeks.

Several factors to follow when making sausage:
1. Keep everything cold. I put all my parts in the freezer for a few hours prior to using them and I make sure the meat is well refrigerated.
2. Salt and season your meat 24 hours prior to grinding. Cut the meat into chunks, sprinkle your seasonings and salt, and then refrigerate. Makes a huge difference for texture
3. Don’t try to do too much at once. Far better to run things through a large die first, refrigerate for 30 minutes and then run through a medium than to force it through a medium die first.

Buying pre-ground meat is convenient but once you’ve tasted your own burger, it’s hard to go back.

* since hunting is a real time sink, I freely admit that I get game meat from friends and the “road kill” list

Super important points.

[Donger]

Originally Posted by frozenchief

Buying pre-ground meat is convenient but once you’ve tasted your own burger, it’s hard to go back.

What cut of beef do you use for burgers?

[frozenchief]

Originally Posted by Donger

What cut of beef do you use for burgers?

Chuck roast primarily. Sometimes I add a little fat. Kenai Lopez Alt has a good mixture for burgers using chuck, some oxtail and another cut. It’s spectacular.

[Donger]

Originally Posted by frozenchief

Chuck roast primarily. Sometimes I add a little fat. Kenai Lopez Alt has a good mixture for burgers using chuck, some oxtail and another cut. It’s spectacular.

Thanks. I was curious about the fat.

[frozenchief]

Originally Posted by Donger

Thanks. I was curious about the fat.

If I'm grinding straight chuck, I have added lard, fatback, pork belly, and bacon to add some fat.

Now that I'm at work, I found the article about blending burger. If you get a meat grinder and want to make truly spectacular burgers, give it a try. It's well worth it.

https://aht.seriouseats.com/2009/10/...s-of-beef.html

[Jewish Rabbi]

Clay is the board's Grindr expert.

[Sorce]

I have the one for the kitchen aid, works well for occasional burger meat or a small batch of sausages. I also have the strainer attachment for it so I can do fruit juices.

If I was wanting to do more or didn't already have the stand mixer I would have went with a stand alone unit.

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[KurtCobain]

That ****ing bitch Carol Baskin.