Step 2

Hoss

Get something ready to grind.I bought 4 Boston Butts and a 26 pound Chuck Roll.I deboned the butts and cut em up then trimmed all the hard fat off the roll and broke it down into seperate muscles before chopping it up to grind.I had 2 one gallon ziplocs about 2/3 full of trimmings to mix with deer or something later.








More to follow.Stay tuned.

Lit

I have made sausage with my KA 600. I grind the butts once with the coarse insert then added some seasoning and stuff. I would be careful trimming fat as you will need all the fat from the shoulder and then some or it will come out dry (atleast from my experience).

Hoss

Thanks.All I trimmed was HARD fat should I have ground that too.It's not too late'I'm not gonna grind it til tomorrow.I only trimmed the beef. I trimmed nothing on the butts,just deboned them.All advice appreciated.

c tredwell

Maybe throw some cheap heavy fat bacon into the mix...ur on the right track partner!

Hoss

Thanks.I got a box of bacon ends and pieces that I can use.

Clay Q

Wow! Looks like some serious fun going on at your place! :woohoo:

Hoss

It looked like Bennihanna's for a while there! :laugh: Thanks!

elzbth

Anxiously awaiting pics of the sure-to-be incredible creations! You always come up with the best stuff... :woohoo:

BigA

looks like some fun is going to be had!!!

Hoss

Thanks e,gonna try to make a few sausages this weekend. Maybe even a little Homemade 'Loney! :woohoo:

Hoss

I'm hoping it turns out to be fun.Another new endeavour for me.I have made some bulk breakfast and Italian sausages.This will be my first try at the next level. :unsure:

Little Chef

Hoss: My first instinct is to tell you to ground every bit of fat. Not trying to ruin a suprise on anything, but what is your end goal? Are you making sausage? Summer sausage? Bologna? Each will demand a different fat ratio. That looks like a mighty lean hunk of cow...what do you want as the end product?

Hoss

Thank God!I saved it.Not grinding til tomorrow.I ONLY cut away the HARD fat on the Chuck Roll.The butts were deboned ONLY no trimming on my part.I plan to make burger out of some of it and different sausages out of the rest.I will be using the HiMountain seasonings and Beef to Pork ratios in their directions.I do have a box of bacon ends and scraps I can use to replace the weight of the Hard beef fat I removed if need be or I can just grind the HARD beef fat into the mixture.I have made summer sausage and bulk breakfast and Italian sausage.The ones I have on hand are,Old Fashioned 'Loney(pretty much summer sausage),breakfast,Italian,Brats,German and Polish.I will not make all of them,that is just what I have to choose fron.Thanks for any and all advice.

Little Chef

Hoss: Glad to know that is chuck beef. When you are saying 'hard' fat, would it be like the hard white fat cap that we would see on a sub-primal rib-eye or strip?

Hoss

It is like the hard fat on a brisket.This is just a subprimal that they make chuck roasts out of,but the whole shebang.It is a Chuck Roll.Sorta like a Clod.

Little Chef

If it were me, I would use all the hard fat, too. The hard white fat is good for sausage making. If I were to toss anything, it would be the 'elastic like' stretchy fat, but usually the grinder kind of does that for you by wrapping it around the feeding screw (augre). I've never made any sausage like product that came out too fatty, but I have had them come out too lean. But, this is just my opinion! If you cut into that hunk of cow, and there is more/adequate fat inside, go with it. You know best, and I am sure your judgement will be perfect! You'll know exactly what to do once you hack into that beef.
Since you have been grinding on a KA...you are going to be in love with your new grinder! Grind a couple carrots or potatos through (obviously into a scrap bowl) when you are done to help get some of the goo out and make cleaning easier. You might also consider putting the feed screw (augre), plates, blade and throat into the freezer overnight to help keep everything cold while grinding. (Not a food safety issue, just helps keep things from gumming up.)
Have a blast! Looking forward to seeing your creations!

Hoss

Thanks! Grind it I will.I already got all the pieces in the freezer gettin happy overnite.I shoulda known,my Grandma used to say"a sausage that don't make it's own grease ain't worth cookin." :laugh: Thanks LC.

thechief96

Hoss I will be following your process and reading all of the comments. Keep plugging away. :laugh: How much was the grinder?

fishlessman

the butcher here cuts the eye roasts out of the middle of the chuck roll, everything else goes in the grinder.

Hoss

$99 pius shipping.Thanks

Hoss

Thanks.