Can you help me with grinding?

MaskedMarvel

Greetings friends,

I have a reasonably reliable source of free tenderloin chain and as much beef fat as I can carry.  I'm going to dig out my old grinder (I'll post a pic when I unearth it).  Anyone willing to give a guy who has ZERO experience grinding meat a little Grinder 101?  I'll post which wheels I have, etc...

Thanks!

8-Damien

mustgrill

What type of meat do you use for hamburgers?

There's a lot of great info on this one. I have a vid of jsut what you'r asking?

http://www.youtube.com/watch?v=mVe3PVUFioE

 

mustgrill

Well off to work.

daveyray72

Cube your meat/fat...partially freeze cubes before grinding.

Griffin

Cube it, stick it into the freezer for about 30 minutes and then grind. I also like to take any metal parts of the grinder and stick them in the freezer as well. Cold is your friend when grinding, heat is your enemy.

MaskedMarvel

Thank you for the response so far - great vid mustgrill.  

Am I cool just trying to get most of the silverskin out of the chain and then grinding?  The real attraction here is the free meat, so I'd like to avoid adding chuck or whatever that I might have to pay for.  

Here's a pic of what I could find - I know I have more wheels around somewhere...  

MaskedMarvel

Quick followup...

I ground NY Strip trimmings and tenderloin chain.  Threw in a little maple bacon.  The Oster chugged through it without even hesitating a little.  Very excited.  It manhandled 2 1/2 lbs in about 2 minutes.  Tossed the ground with a little Fiesta Brisket Rub and cooked a quick test burger.  Delicious.  Very happy to have a grinder, really opens up a new avenue of opportunities...

Thanks for your help guys, I took all your advice.