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Meat Grinding

RascalRascal Posts: 3,755
edited 2:38PM in EggHead Forum
I recently received a meat grinding attachment for my KitchenAid stand mixer. To start with I'd like to grind some brisket or whatever for burgers, meatballs, etc. Also got a sausage maker but I'll hold off with that for now. Any tips from those who are well versed with using this device would be most appreciated. As usual, TIA!!~~


  • WoodbutcherWoodbutcher Posts: 1,004
    Cut the meat into 1" cubes and return to refrigerator or freezer until it is really cold but not frozen. If the meat is not really cold it tends to ooze out beside the plunger. I usually grind it twice, the second time grinds much faster.
  • RascalRascal Posts: 3,755
    That will get me off to a great start! Would twice through the coarse grinding plate be a good plan? Thank you!!
  • fishlessmanfishlessman Posts: 22,723
    i like it once through the coarse, but try twice to knoe the difference. these plates arent large like at the butcher where two passes really benefits. i have no idea what the smaller plates for as ive never used it, maybe hotdog mush :laugh:
  • vidalia1vidalia1 Posts: 7,092
    I run my meat (I have done pork butt,brisket & beef tenderloin so far) through with the coarse grind and I run it twice. Just cube it refregerate it and run it is kind of fun actually...
  • AZRPAZRP Posts: 10,116
    I'm a once through guy with the large plate, and remember cold is your friend. -RP
  • RascalRascal Posts: 3,755
    Being totally "green" with this, could you give me a little idea of how you use the various meats that you grind? Does ground tenderloin really make a 'Holy Moly' burger? 8 - )... Thanks!!
  • vidalia1vidalia1 Posts: 7,092
    When I get beef tenderloins there tend to be scraps leftover which are not big enough for steaks. So I freeze them and use them in shish kabobs etc.

    The other night when I was grinding the brisket I decide to add the tenderloin scraps to it. It did grind very easy and everyone commented on how good the burgers were...give it a try... :lol:
  • RascalRascal Posts: 3,755
    Will do... Thank you!!
  • ShortRIbShortRIb Posts: 88
    I grinded and stuffed 20#'s of pork sausage with one of those. I recommend getting the meat as cold as possible. After doing this once, I invested in a #10 hand grinder. Much better and faster. The meat attachment is at least $50. You can get a hand grinder for half that.
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