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Ginding meat for bugers/meatloaf

We want to try grinding some meat for hamburgers and meatloaf later in the week.  Wasn't much at the grocery store so we got ~2lb brisket flat , ~4 lbs of chuck.  Does this sound like a good mixture?  Do I need anything more?  Anything to add to the meat as we are grinding?

When grinding I am going to make ~1 inch cubes of the meat.  Should I alternate the meat as its being ground?  Example is 2 cubes of chuck for 1 cube of brisket then repeat?  Or do all chuck then all brisket then hand mix them?


LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

Garnerville, NY


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