Meat Grinder?

Comments

• canegger Posts: 408

  February 9

  Don't think my message got sent so I would keep it oiled and put the meat in the freezer for half an hour before grinding. You don't want it too hard but you don't want it too soft either

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• Skiddymarker Posts: 2,998

  February 9

  Use a 1/4" plate and do not second grind it, keep it "fluffy". For brisket, add a bit of fat. 

  There are 10 kinds of people, those that get binary and those that don't. 

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• gerhardk Posts: 568

  February 9

  Skiddymarker said:

  Use a 1/4" plate and do not second grind it, keep it "fluffy". For brisket, add a bit of fat. 

  Maybe you meant to say for sirloin?

  
  

  Gerhard

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