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got the grinder out
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BigA
Posts: 1,157
well i had some rib tips left over as i had a ton of it.
i smoked some and well.... i ground some up too. after hand grinding this stuff for what seemed like forever, i went out and now got myself a grinder that goes on my kitchen aid! but here are some pics. made decent sausage but next time will ground a couple more times. i hated the texture of this stuff, seemed a little tough.
i smoked some and well.... i ground some up too. after hand grinding this stuff for what seemed like forever, i went out and now got myself a grinder that goes on my kitchen aid! but here are some pics. made decent sausage but next time will ground a couple more times. i hated the texture of this stuff, seemed a little tough.
Comments
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On the KA I had to grind twice on the small.
GG -
Ah HA . . . ye olde Armstrong Hand Grinder!aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
thanks for the heads up!!
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the fun ones!!! :laugh:
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hook up your 1/2 inch drill to the grinder( take off the handle) hand cranking is cool if you want to teach your grandchildren a lesson.....nuf said... lol.... nostalgia a good thing.... do they make W!! meat grinder...lol...
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I do a double coarse grind on the KA.Perfect for me.You want it(the meat) REALLY COLD on both grinds.I even put the grinder attatchment in the freezer for a while before I grind.
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will have to try that next time. What does the cold meat do, does it grind easier? how many times do you think jimmy deans is do you think? To me that is ground a bit to much?? i thought that the pork lacked a bit of fat, was real dry, do you add fat to yours? thanks hoss.
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could have done that i guess!
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I use untrimmed Boston Butts.Boneless or I cut the bone out myself.Really easy.I don't trim anything off.I cut the meat into 1 inch cubes and put into a freezer on a baking sheet til it abour half frozen.I freeze the grinder head then grind through the coarse grind.I then refreeze the grinder head while the ground meat ia getting rechilled in the freezer on a baking sheet.The COLDER the better.The double ground coarse is perfect for me.I season after the first grind and mix it in by hand.Hope this helps.
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really want to make life easy check the grinders on: cabellas.... i have a one hp grinder......if you can afford it( look for sales)..it will be money well spent!...rr
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Hoss,
He could just do the grinding outside. :P -
that would work!! everything would stay frozen! :laugh:
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will take a look, they send me a sales flyer every month and i do see them on there.
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Those rib tips are going to be way too lean. You need some back fat or uncured belly to go with it.
Like Hoss said, cold is good. I'm a double-cutter, too.
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