Got A Meat Grinder...

[flyfisher]

I recently received a meat grinder as a gift from my brother and decided that today was the day to try it out.  Went with basic burger because nothing beats a good burger.  I used a mix of 50% brisket flat and 50% chuck roast.  Made 12 8oz burgers... Anyways, was one of the best burgers i have had in a long time.  Nothing beats a good simple burger with cheese and some fire roasted jalapeños on a nice soft potato roll.....

 

 

[ABW]

I'm hungry...

[slonezp]

No invite?

[clayton86]

Not what I wanted to see at 11 at night now I'm hungry

[flyfisher]

No invite?

This was the maiden voyage so before i go inviting everyone over to eat, I needed to break it in first. 

 

Maybe next time  

 

Next item to make is sausage.....just have to find some casings

[.ghoti.]

Once you start amking your own sausage, the store bought stuff is unacceptable. Allow me to suggest this:

http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssausageseasonings.html

[preach4bass]

I bought a meat grinder several years ago to help with processing our deer.  Since then, ever year we have grinded 50 lbs. of deer sausage (half links/half patties) and 50 lbs. of deer burger.  Then, this past year, we started raising and butchering hogs.  We made a little over 50 lbs. of pork sausage in the Spring.  Well, out of the 150 lbs. of meat that has run through my grinder in the past year, I'm down to one pack of pork sausage, and it'll be consumed after Church today.  A grinder is a great investment.  The year before I bought mine for $100 at Lowe's, I took a couple of deer to a local processing plant and paid about $120 for them to grind it for me.

 

Two pieces of advice that we've learned the hard way:

 

1.  If you're going to be doing a lot of link sausage (and, you should!), you'll need a sausage press.  It makes life a LOT easier.

 

2.  Buy natural casings.  I bit the bullet and paid about $25 for enough casings to last me several years.  But, you can separate it into what you think you might use at one time, and freeze it in little bunches.

 

Good luck, and good grinding!

[flyfisher]

What do you mean by sausage press?  The unit i have has one of those extruder deals to fill the casings.

 

I bought a meat grinder several years ago to help with processing our deer.  Since then, ever year we have grinded 50 lbs. of deer sausage (half links/half patties) and 50 lbs. of deer burger.  Then, this past year, we started raising and butchering hogs.  We made a little over 50 lbs. of pork sausage in the Spring.  Well, out of the 150 lbs. of meat that has run through my grinder in the past year, I'm down to one pack of pork sausage, and it'll be consumed after Church today.  A grinder is a great investment.  The year before I bought mine for $100 at Lowe's, I took a couple of deer to a local processing plant and paid about $120 for them to grind it for me.

 

Two pieces of advice that we've learned the hard way:

 

1.  If you're going to be doing a lot of link sausage (and, you should!), you'll need a sausage press.  It makes life a LOT easier.

 

2.  Buy natural casings.  I bit the bullet and paid about $25 for enough casings to last me several years.  But, you can separate it into what you think you might use at one time, and freeze it in little bunches.

 

Good luck, and good grinding!

What is a sausage press?  The grinder has an extruder for filling up casings.  

 

I do think i need to get a burger press though to make those perfect, same size burgers which helps to make sure they all finish at the same time.

 

Once you start amking your own sausage, the store bought stuff is unacceptable. Allow me to suggest this:

http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssausageseasonings.html

Thanks.  Any recommendations on seasonings you prefer?

[preach4bass]

Yeah, that little attachment is fine for making a few lbs. but if you're going to crank out a lot at one time it's much easier and efficient to grind all of your meat, mix the appropriate spices, then use a press/stuffer to pack the casings.

[.ghoti.]

From that list at Penzeys, I like the Italian and the Tsardust the best. Tsardust makes a great dry rub for any kind of pork, as well as great sausage.

 

I have to warn you; once you order from Penzeys, all other herbs and spices are inferior.

[Jigfishn10]

Looks good fly! I was gonna get an attachment for my kitchen aid way back when to get into sausage making, but decided against it, I may revisit that now. I've been on a seafood kick lately. Mussels Fra Diavolo on Sunday, oysters and steamers followed by baked haddock on Saturday.

[Bankbeater]

Oh man, those look good!

[roadwarrior]

Meatballs come to mind...

 

1/3 veal/ 1/3 sirloin/ 1/3 pork loin

 

Spices, milk, egg and bread crumbs are then added to the meat base.

Here is the basic recipe: 

http://www.foodnetwork.com/recipes/food-network-kitchens/italian-american-meatballs-recipe3.html

[flyfisher]

Meatballs come to mind...

 

1/3 veal/ 1/3 sirloin/ 1/3 pork loin

 

Spices, milk, egg and bread crumbs are then added to the meat base.

Here is the basic recipe: 

http://www.foodnetwork.com/recipes/food-network-kitchens/italian-american-meatballs-recipe3.html

I actually thought about getting some pork to add to this mix to make meatballs.  I will be doing that next time for sure

[Jigfishn10]

I can't remember where I saw this and I know I never had it and really want to try it tho, salmon burgers. Ground salman made into burgers. Look really good!

[deaknh03]

I got a meat grinder as well,we've been married 5 years now,

[flyfisher]

I got a meat grinder as well,we've been married 5 years now,

That explains your "cheery" disposition lol 

[deaknh03]

That explains your "cheery" disposition lol

is that sarcasm

[flyfisher]

is that sarcasm

Would you expect anything different? lol