BRADLEY SMOKER | "Taste the Great Outdoors"

I've been grinding my own for a few months and would really need to be in a pinch to buy store bought these days. I like the texture and juiciness I get out of grinding it myself. Plus, I know what's going into it. :D

I purchase mine already ground at Price Chopper; you can trust what they are grinding. After reading an article in the recent copy of Cook's Illustrated I may start grinding my own using their method.

For my ground beef requirements, I grind up top sirloin steak.  Catch it on sale and stock up, vac seal it and freeze it you've got excellent ground beef whenever you need it!

C

I buy mine in the store, but a grinder is very high on the "to buy" list.  I agree with you, HTC, i want to know what's going in the grinder...

I use my food processor with the chopping blade, looks like a ninja star, meats a little bit coarser than normal ground beef.  Although I've gotten carried away and gotten it a bit to fine.  I too would like to get a grinder, never made Real sausage at home and since we're in the market for a couple of calves and pigs to raise for the freezer may have to chance one down. 

C

I have to admit I hardly ever eat burgers or anything with ground beef anymore. A couple of times a year I get the urge but i usually by some ground bison instead.
T2

Grind my own, this way i know it aint cut with anything else.

nepas

Question for those of you who grind your own..............What size grinder plate do you recommend?

Thanks,

Jim

Don't think I'll be much help, for all of my ground beef I use my food processor with a coarse chopping blade on sirloin steak with a coarse chopping blade.  I've found I can grind to almost a powder(after its cooked) but more of ground beef when raw,No matter what its still better than what you get at the store, just watch what your doing!  ;D  I'm not high-tech (if thats a word) and makes some fab burgers, fatties,..really anything!  Someone with more grinding knowledge will pipe in....I'm not sure I like the way I put that!  ;D

Seeing as I own my own butcher shop, I grind my own.

Support the small butcher!  get safe, lean, fresh quality ground beef without the A & or B coli.

I agree with T B S on this one. It would be nice to grind all my own but time is always an issue. If we are going to do burgers I go to the local butcher shop. The meat is always good and they are very willing to teach there. The last time I bought a brisket the butcher went through his own personal process of smoking a brisket.

I prefer to grind my own as well......sometimes I get the urge to add sausage or something to it.  Sometimes, I'll throw some garlic in with it and you've got fresh ground garlic burgers.  Doing it myself allows me to experiment.  It all depends on what I'm grinding it for, but, generally, I use the medium when I'm grinding it.  If I'm doing fatty's, sometimes I'll use the real coarse grind. 

Seeing all y'all that grind your own has me hankering to get a grinder. I think there is a grinder attachment for the KitchenAid mixer I already have, or should I just get a dedicated appliance ?

Depends on how much you are planning on doing.
I am currently using the KitchenAid.  The grinding isn't too bad.  Stuffing is a little tougher.  I don't do much yet so can't justify the cost, or space of a dedicated unit. 

I think my Mom has the grinder attachment that she got in a bundle with other attachments. That is the best kind to have.

So am I to assume you buy chuck or whatever you want, cube it up and feed it in, and ground beef comes out the other end ? Is there a ratio of lean to fat to worry about.

Popular ratios are 80/20, and 90/10.  Typically there is plenty of fat in the meat that you don't need to add any, most of the time you will be taking some out.

I haven't thought of grinding my own until a read a recent article in Cook's Illustrates. The recommend 10 ounces of sirloin steak tips (hanger steak), and 6 ounces of boneless short rib, per pound. I can't easily get the boneless short rib in my area, but a butcher stated I may be able to substitute a chuck cut that is cut close to the rib area. I took a look at what he was talking about, and it looked well marbled. I'll be grinding some this weekend, using my KitchenAid.

Quote from: Habanero Smoker on June 14, 2008, 02:45:17 AM
I haven't thought of grinding my own until a read a recent article in Cook's Illustrates. The recommend 10 ounces of sirloin steak tips (hanger steak), and 6 ounces of boneless short rib, per pound. I can't easily get the boneless short rib in my area, but a butcher stated I may be able to substitute a chuck cut that is cut close to the rib area. I took a look at what he was talking about, and it looked well marbled. I'll be grinding some this weekend, using my KitchenAid.

I do the chuck cut Hab and it works great. I did a 50/50 mix though. Seemed just right to us. We made blue cheese stuffed burgers that were wonderful. I also stuffed mushrooms in the burger. They just burst with flavor when you bit into it.

Quote from: iceman on June 16, 2008, 02:50:22 PM

I do the chuck cut Hab and it works great. I did a 50/50 mix though. Seemed just right to us. We made blue cheese stuffed burgers that were wonderful. I also stuffed mushrooms in the burger. They just burst with flavor when you bit into it.

Iceman;

By 50/50 do you mean 50% sirloin steak tips, and 50% chuck? If so that would make it much easier to find the cuts I need the next time I grind. After tasting the hamburger made with sirloin steak tips, I won't be satified with any other hamburger mix. :)

That's what I meant Hab. 50% sirloin and 50% of the lean meat in the chuck.

Thanks. I'll try that mixture next time. If you every get a try the sirloin steak tips, and boneless short ribs in the ratio that I posted. You won't be disappointed.

If you want your ground beef to "pick up" flavors better..... add 10 - 25 % ground pork in the mix.
or better yet ground bacon ends. :o

I do all my own grinding as I have a small grinder that will 150lbs. per hr. I do a lot of wild game also which is very lean as you trim all the fat off as it turns rancid very quick. I buy pure ground pork fat and also picnic shoulders which I also grind. Later when I am making something I just add the ground fat or ground pork to what percentage I want. Like summer sausage I add 25% gr. pork and with venison sausage I add at least 30% pure fat. Some is my own preference some is from the recipe which I usually follow until I taste it and then adjust to my taste. I have all the equipment altho on a small scale but it is a very good winter time hobby. thks Dave