Grinding your meat?

You can grind almost anything you think of. It is easiear and much safer to do it with the meat really cold or nearly frozen.

I have done as some journals I have read suggest. Parboiling the meat piece before grinding, in order to kill most of the bacteria since most of it will be on the surface. The fact that it was cooked really quick in boiling water and then grinded suggests that the cooked part of the meat will mix up with the raw parts and become un-noticeable. I have had good results with meat pieces big enough. Rare burgers (a no-no for FDA) turn out great and juicy (and safe) if done correctly, also I feel more confortable when having steak tartare ground this way.

Just make sure to have your grinder completely clean before begining as to avoid cross-contamination.

I like to grind up pork butt to make pork burgers. I use salt, pepper, garlic salt, and Italian seasoning. Grill direct at 400/425 to an internal temp around 150/160.

Kim, cold is your best friend when grinding. My fingers get so cold handling the meat, I have to put them under hot running water several times while grinding. -RP

It's that easy.....your best value bor beef is to buy a boneless chuck roll, my Sam's carrries them in 18 to 25 pounds, then cut them down to size, cube, chill and grind.

Try your hand at hamburger buns.... :laugh:

you do need a sausage book, i think the one i have was written by bruce aidelle. some other things you can do with sausage, sausage meat pie, its just sausage and pie dough, i use a lard crust


sausage stew

holiday tourtiere, french pork and potato pie

something ive never made but is good and pretty easy is raw kibbee made with freshly ground lamb. really delicious once you get past the raw isnt evil part. most it seems in this forum would be horrified to eat it

Kim, I like to mix my stuff before grinding, better distribution, first picture is meatballs, pork, beef, onion, seasonings, everything goes into the grinder together, so you get a better distribution & mixing:



Here are chicken thighs with the seasoning already on pre-grind, making tasty licker thigh burgers:



Here is steak with bacon for a batch or zippyburgers:







Minimal post-grind mixing necessary

As long as you do it, fast enough as to cook the less possible meat (all you want to do is kill the bacteria that might be present in the surface, which is where microbiology experts say most of them are), and as long as you have a large enough piece of meat (more centermeat in relation to surface area) the cooked meat is not noticeable in the tartare. You still have to work with clean tools to avoid recontaminating the meat before you cool it back down to service temp.

hope this helps...

cheers,

Okay, I have a notch left in my belt. :S I'll try something close.