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Time to grind

MasterC
MasterC Posts: 1,579
in EggHead Forum
Once again this is place is pushing me to try new things and lighten up my wallet. All those Charcuterie post are just insanely delicious looking and now I want to start. Just want to do small batch cook the same day stuff. Maybe it will lead to who knows a smokehouse.
I purchased this grinder for my mixer. 

It's sturdy and came with 3 thick dies

My first lesson learn how to use the grinder. I will be turning this into ground burger 


I washed everything thing up and will put the grinder with the dies in the freezer tonight getting them cold for tomorrow's lesson.

My thoughts are to trim cleanly then add fat, thinking I can control meat fat ratio. 

Any pointers welcome, thanks. I'm looking forward to the cooks ahead.



Fort Wayne Indiana 
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Comments

  • lkapigian
    lkapigian Posts: 11,549
    Awesome! Brisket untrimmed is around 30% ....but for practice you can break it out and weigh.....only thing you need to know is 2% salt by weight of the meat, everything else is just seasoning ....Brisket sausage is amazing, good luck and post results
    Visalia, Ca @lkapigian
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  • buzd504
    buzd504 Posts: 3,877
    When I grind brisket, I just trim off the hardest of the fat, and just grind up the rest.  Mix after the first grind and grind again, and you will have a pretty consistent result.
    NOLA
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  • MasterC
    MasterC Posts: 1,579
    buzd504 said:
    When I grind brisket, I just trim off the hardest of the fat, and just grind up the rest.  Mix after the first grind and grind again, and you will have a pretty consistent result.

    Do you use the larger open for your second grind?
    Fort Wayne Indiana 
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  • MasterC
    MasterC Posts: 1,579
    lkapigian said:
    Awesome! Brisket untrimmed is around 30% ....but for practice you can break it out and weigh.....only thing you need to know is 2% salt by weight of the meat, everything else is just seasoning ....Brisket sausage is amazing, good luck and post results
    I didn't get any casing yet. First is to see how the Mrs does with me and my cleanup then the games begin.😁
    Fort Wayne Indiana 
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  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741
    My wife told me there was no way I was getting raw meat near her mixer!  
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
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  • MasterC
    MasterC Posts: 1,579
    My wife doesn't know how to operate our mixers
    Fort Wayne Indiana 
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  • lousubcap
    lousubcap Posts: 36,664
    edited May 2021
    I will pass on the above ^^^^ from @4TheGrillOfIt.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Photo Egg
    Photo Egg Posts: 12,137
    MasterC said:
    buzd504 said:
    When I grind brisket, I just trim off the hardest of the fat, and just grind up the rest.  Mix after the first grind and grind again, and you will have a pretty consistent result.

    Do you use the larger open for your second grind?
    With this set up, you might find the largest die is the only one you will use.
    Thank you,
    Darian

    Galveston Texas
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  • caliking
    caliking Posts: 19,779
    Nice! Didn't know that KA was making an all metal grinder attachment now. The plastic one wasn't great.

    The grinder will get the job done, but the KA stuffer attachment will test your patience enough to go buy a sausage stuffer.



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • buzd504
    buzd504 Posts: 3,877
    Photo Egg said:
    MasterC said:
    buzd504 said:
    When I grind brisket, I just trim off the hardest of the fat, and just grind up the rest.  Mix after the first grind and grind again, and you will have a pretty consistent result.

    Do you use the larger open for your second grind?
    With this set up, you might find the largest die is the only one you will use.

    Agreed.  Especially for burgers.  A double grind through the largest is plenty.  I would use the finer die for certain applications (some sausage, beef sticks, possibly gyro meat), but mostly it's the large die.
    NOLA
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  • MasterC
    MasterC Posts: 1,579
    Cleans up easily 
    Fort Wayne Indiana 
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  • lkapigian
    lkapigian Posts: 11,549
    Welcome to the Fray ! Looks great 
    Visalia, Ca @lkapigian
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  • Griffin
    Griffin Posts: 8,200
    You really only need to put the metal parts in the freezer for around 30 minutes, not overnight. They will get plenty cold. Same with the meat, depending on how big you cut the pieces.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Stewarba
    Stewarba Posts: 6
    Griffin said:
    You really only need to put the metal parts in the freezer for around 30 minutes, not overnight. They will get plenty cold. Same with the meat, depending on how big you cut the pieces.
    What is the point of chilling the metal parts? I have a LEM #8 that I use to grind whole turkeys for the dogs and have wanted to get into sausage making because of it. I have never chilled any parts up to this point for the dog food
    though.
    XL and Medium BGE
    Charleston SC
    via Carrollton KY
    Go Cats!
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  • MasterC
    MasterC Posts: 1,579
    Getting it cold will keep the meat colder as you work it.
    Fort Wayne Indiana 
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  • lkapigian
    lkapigian Posts: 11,549
    edited May 2021
    Stewarba said:
    Griffin said:
    You really only need to put the metal parts in the freezer for around 30 minutes, not overnight. They will get plenty cold. Same with the meat, depending on how big you cut the pieces.
    What is the point of chilling the metal parts? I have a LEM #8 that I use to grind whole turkeys for the dogs and have wanted to get into sausage making because of it. I have never chilled any parts up to this point for the dog food
    though.
    commodity meats tend to be "floppy" and shmear , fresh meat you do not need to do this ....it only matter in sausage and charcuterie ....that being said, a day ahead cure on commodity meats will firm it up and chilling is not as critical 
    Visalia, Ca @lkapigian
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  • fishlessman
    fishlessman Posts: 34,553
    ebay has plate sets with larger openings for the kitchen aide, the standard plates are on the small side. you want bigger plates for chili grind. theres two styles, you want the slot style that is shown in the pic, the other has tabs
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • MasterC
    MasterC Posts: 1,579
    fishlessman said:
    ebay has plate sets with larger openings for the kitchen aide, the standard plates are on the small side. you want bigger plates for chili grind. theres two styles, you want the slot style that is shown in the pic, the other has tabs
    Dang and now my wallet will get a little lighter 
    Fort Wayne Indiana 
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  • Botch
    Botch Posts: 17,332
    edited May 2021
    MasterC said:
    Cleans up easily 
    Didn't see this thread until now.  I drop a couple slices of bread through the machine when the meat is finished; makes cleanup easier and you have breadcrumbs for panade, if you're making meatloaf.  
    Enjoy the journey!  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • fishlessman
    fishlessman Posts: 34,553
    MasterC said:
    fishlessman said:
    ebay has plate sets with larger openings for the kitchen aide, the standard plates are on the small side. you want bigger plates for chili grind. theres two styles, you want the slot style that is shown in the pic, the other has tabs
    Dang and now my wallet will get a little lighter 

    this set gets you up to a half inch hole size, theres one size bigger with slotted holes but i dont see it right now. some sausages have a very coarse grind to them. dont double grind with the larger one you have now
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • MasterC
    MasterC Posts: 1,579
    My wife, you've only used it once what do you  need all those for. Shease go figure bless her heart.
    Fort Wayne Indiana 
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  • fishlessman
    fishlessman Posts: 34,553
    heres the link, the bigger plates make the grinder useful. the set kitchen aide sells is pretty much too small for most things, no idea what to even use the small plate on


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • nolaegghead
    nolaegghead Posts: 42,109
    fishlessman said:
    heres the link, the bigger plates make the grinder useful. the set kitchen aide sells is pretty much too small for most things, no idea what to even use the small plate on



    Anyone here have a water jet cutter?
    ______________________________________________
    I love lamp..
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    nolaegghead said:
    fishlessman said:
    heres the link, the bigger plates make the grinder useful. the set kitchen aide sells is pretty much too small for most things, no idea what to even use the small plate on



    Anyone here have a water jet cutter?

    Sounds like the next tool for your shop
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • MasterC
    MasterC Posts: 1,579
    These will be delivered tomorrow 
    Fort Wayne Indiana 
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  • Botch
    Botch Posts: 17,332
    MasterC said:
    These will be delivered tomorrow 
    I have those, and they're much more useful than the two smaller plates in the original Kitchenaid set (the medium disk didn't work for me, and I never even tried the small one).  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • MasterC
    MasterC Posts: 1,579
    Results from 1st lesson 1/2 pound brisket burger. The little one is for our dog.



    Fort Wayne Indiana 
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  • CTMike
    CTMike Posts: 3,641
    lousubcap said:
    I will pass on the above ^^^^ from @4TheGrillOfIt.  
    Leave it to the bubblehead to drag a perfectly polite conversation in to the gutter. 😎
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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