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Meat Grinder?

my brother gave me a meat grinder for my birthday. has anyone on here ground their own meat? i'm thinking about doing brisket, fat back, and sirloin. i've never done this before. any and all suggestions would be appreciated thanks!!
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Comments

  • caneggercanegger Posts: 537
    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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  • Use a 1/4" plate and do not second grind it, keep it "fluffy". For brisket, add a bit of fat. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • gerhardkgerhardk Posts: 818
    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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