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,