Got me a grinder and going to try this for the first time. Any good tips anyone have, like how much beef suet to add. I read its best to have your meat chilled really good almost but not froze and it grinds better. Any other tips. I've got about thirty pounds to do up tonight.
Keep you fingers out of the grinderGet you some slab bacon to grind in with it
all so try grinding real fatty pork roast we usually use fat heavy Boston shoulder roast 1 lb of pork to 3 lb of deer much better flavor and it has the right amount of grease for cooking we stopped using the suit about 5 years ago also the bacon works great especially for the burger you are going to use for patties
I mixed mine 90/10. I tried beef fat and it was pretty good. I mixed some with pork fat and it was plain awesome! You can even mix some about 72/28 pork fat and some sausage seasonings. It makes a really good breakfast sausage.
If you are grinding to make hamburgers add fat like mentioned. If it is going to be used for chili or sauce I don't put any fat in.
I always cleaned my meat up really good and got rid of all the "silver skin" or whatever you call it. It always used to clog up my grinder and now that I cut it all out I don't have the problem anymore. But I do have a cheap grinder so that may have been my problem too.
Well bout all I can say bout grinding your own burger, is, TO HECK W-IT!
I got about a two quart bowl done an it just about did me in. Stuck the grinder blades in a vise and sharpened them with a fine file. Sprayed everything with PAM. NO grissel or tendons, just good meat. Froze the suit and got bout 3 lbs of it done. Size 32 grinder, didn't make the wifey very happy when I said we needed to hook it up the the exercise bike and just have her peddle while I feed the grinder!
I got a whole deer to do and am probably going to take it the locker, I just can't get r done.
I do all my grindings into sausage.
20lbs of venison to 5 lbs of pork fat.
Doing Brats, Italian, Sweet Italian, Polish, and Chinese. All are stuffed into hog casings.
Takes a bit of practice, but once you get rolling it goes quick.
Biggest tip, make sure knives are sharp, and make sure your plate is tight, (loose plate is biggest reason for clogging).
We are doing 300lbs on the 26th. Should take 4-5 hours, not including vaccuum sealing.
Maybe the plate deal is my issue. Seemed tight. Meat just won't feed through the auger it seems. Need to get it done though, meat has been on ice since sunday!
I my grinder, Ive got a big commercial unit, I actually tap it tight with a hammer
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