|
|
Rank: Advanced Member
Groups: Member
Joined: 9/15/2007
Posts: 2,735
Location: wauwatosa a long time ago
|
Got a meat grinder for Christmas..........what a blast ! Cutting my own blends....80 bucks roughly....is anyone else into blending there own meats. This week...picked up chicken breasts at Piggly Wiggly for $1.39 per lb. and nearly boneless pork spare ribs for 0.99$ per pound.............this thing just crushes my old meat grinder for quality of the finished product...and for about 80 bucks. Loving it. For the price of sausage meat these days....what a deal.
|
|
Rank: Advanced Member
Groups: Member
Joined: 1/26/2007
Posts: 2,446
Location: eastside tosa
|
I have had meat grinders for years and I would never give it up. A good burger blend is beef short ribs, beef shank, chuck roast and bacon. I add lamb to the blend when I make chevops.
You will notice it is easier to grind fatty meats if it is semi frozen.
Poultry will never make its way into my grinder.
The dickens you say.
|
|
Rank: Advanced Member
Groups: Member
Joined: 9/15/2007
Posts: 2,735
Location: wauwatosa a long time ago
|
2rottieguy wrote:I have had meat grinders for years and I would never give it up. A good burger blend is beef short ribs, beef shank, chuck roast and bacon. I add lamb to the blend when I make chevops.
You will notice it is easier to grind fatty meats if it is semi frozen.
Poultry will never make its way into my grinder. I'm going to have to try that blend. But.............I've got to give a thumbs up to poultry in the grinder. Did the $1.39$ per pound chicken breasts...with a bit of chicken fat....and it made some incredible chicken patties. Great on subs ! The neat thing is.............nothing goes to waste when you have a meat grinder and a freezer.
|
|
Rank: Advanced Member
Groups: Member
Joined: 2/8/2007
Posts: 2,134
Location: Tosa
|
prodigal son wrote:Got a meat grinder for Christmas..........what a blast ! Cutting my own blends....80 bucks roughly....is anyone else into blending there own meats. This week...picked up chicken breasts at Piggly Wiggly for $1.39 per lb. and nearly boneless pork spare ribs for 0.99$ per pound.............this thing just crushes my old meat grinder for quality of the finished product...and for about 80 bucks. Loving it. For the price of sausage meat these days....what a deal.
I purchased one a year ago and so far have done breakfast sausages and venison grinds from three deer this last fall. This winter I'm committed to making fresh Italians and brats. I have something on the order of four huge pork shoulders in the freezer. Just need to find the time... 2rottieguy wrote:I have had meat grinders for years and I would never give it up. A good burger blend is beef short ribs, beef shank, chuck roast and bacon. I add lamb to the blend when I make chevops.
You will notice it is easier to grind fatty meats if it is semi frozen.
Poultry will never make its way into my grinder. Rottie... I still haven't prepared your chevaps. I was hoping for Packer Super Bowl but that ain't happening. First party of the new year and they're coming out of the freezer for the grill. The local grocery up-north makes these awesome Chicago Rolls that are perfectly sized. Would have had them at deer camp but you know, too much food, too much of a good thing, we might get spoiled...
Duct tape is like the force. It has a light side, a dark side, and it holds the world together
|
|
Rank: Advanced Member
Groups: Member
Joined: 9/15/2007
Posts: 2,735
Location: wauwatosa a long time ago
|
2rottieguy wrote:I have had meat grinders for years and I would never give it up. A good burger blend is beef short ribs, beef shank, chuck roast and bacon. I add lamb to the blend when I make chevops.
You will notice it is easier to grind fatty meats if it is semi frozen.
Poultry will never make its way into my grinder. So......is it all about the fats in the particular meats you chose ? It's my understanding I probably want to do about 80% meat and 20% fat....roughly ? I've tried to do this in the past and it seems the more flavorful the fat.....like from good quality steak and such..the better the burger ? Is that what your meat selection is producing ? Good, and flavorful fat ? Kind of curious if you ever just asked your butcher to buy the fat at a decent price....or do they look at you like you're from Mars ?
|
|
Rank: Advanced Member
Groups: Member
Joined: 1/26/2007
Posts: 2,446
Location: eastside tosa
|
prodigal son wrote:2rottieguy wrote:I have had meat grinders for years and I would never give it up. A good burger blend is beef short ribs, beef shank, chuck roast and bacon. I add lamb to the blend when I make chevops.
You will notice it is easier to grind fatty meats if it is semi frozen.
Poultry will never make its way into my grinder. So......is it all about the fats in the particular meats you chose ? It's my understanding I probably want to do about 80% meat and 20% fat....roughly ? I've tried to do this in the past and it seems the more flavorful the fat.....like from good quality steak and such..the better the burger ? Is that what your meat selection is producing ? Good, and flavorful fat ? Kind of curious if you ever just asked your butcher to buy the fat at a decent price....or do they look at you like you're from Mars ? The short ribs and beef shank meat is all close to the bone. I did forget to mention that I used ribeyes in the mixture also. The only fat I have ever asked for from the meat counter guys at Sentry was pig fat. With these factory farm raised pigs there seems to be less fat on them, so when making sausage I sometimes ask for mor fat.
The dickens you say.
|
|
Rank: Advanced Member
Groups: Member
Joined: 9/15/2007
Posts: 2,735
Location: wauwatosa a long time ago
|
http://www.wauwatosanow.com/blogs/communityblogs/188521391.htmlhttp://www.wauwatosanow.com/blogs/communityblogs/188522571.htmlJust found this on your blog Tom.....great stuff....nice industrial grinder ! I know rottie has mentioned he won't put poultry in his grinder, but you two should try grinding up some boneless chicken breasts in your grinders, nothing but breasts, then make patties like burgers.....awesome. Low fat, tastes great, and you can season if you like to play around. Boneless chicken breast burgers $1.65lb.....beef....quite a bit more. Oddly enough, the chicken breasts hold together without any added fat.
|
|
Rank: Advanced Member
Groups: Member
Joined: 11/13/2008
Posts: 554
Location: Tosa
|
prodigal son wrote:http://www.wauwatosanow.com/blogs/communityblogs/188521391.html http://www.wauwatosanow.com/blogs/communityblogs/188522571.htmlJust found this on your blog Tom.....great stuff....nice industrial grinder ! I know rottie has mentioned he won't put poultry in his grinder, but you two should try grinding up some boneless chicken breasts in your grinders, nothing but breasts, then make patties like burgers.....awesome. Low fat, tastes great, and you can season if you like to play around. Boneless chicken breast burgers $1.65lb.....beef....quite a bit more. Oddly enough, the chicken breasts hold together without any added fat. Thanks for reading Prod. I stumbled across any number of places selling pheasant and cognac sausage on the web. Sounds fantastic. However, there is nary a recipe to be found. So I've been thinking about reverse-engineering the product and experimenting with chicken. Once I have the ingredients down-pat I'll have another use for all of those pheasants the dogs and I kill. Presuming you'll still allow me to use a semi-auto 12 ga. to kill them...
It's nice to be nice to the nice - Frank Burns (M*A*S*H)
|
|
Rank: Advanced Member
Groups: Member
Joined: 9/15/2007
Posts: 2,735
Location: wauwatosa a long time ago
|
Gas Pains wrote:prodigal son wrote:http://www.wauwatosanow.com/blogs/communityblogs/188521391.html http://www.wauwatosanow.com/blogs/communityblogs/188522571.htmlJust found this on your blog Tom.....great stuff....nice industrial grinder ! I know rottie has mentioned he won't put poultry in his grinder, but you two should try grinding up some boneless chicken breasts in your grinders, nothing but breasts, then make patties like burgers.....awesome. Low fat, tastes great, and you can season if you like to play around. Boneless chicken breast burgers $1.65lb.....beef....quite a bit more. Oddly enough, the chicken breasts hold together without any added fat. Thanks for reading Prod. I stumbled across any number of places selling pheasant and cognac sausage on the web. Sounds fantastic. However, there is nary a recipe to be found. So I've been thinking about reverse-engineering the product and experimenting with chicken. Once I have the ingredients down-pat I'll have another use for all of those pheasants the dogs and I kill. Presuming you'll still allow me to use a semi-auto 12 ga. to kill them... Just keep your dogs away from your guns. http://ca.news.yahoo.com/blogs/daily-buzz/police-dog-accidentally-shoots-gun-during-chase-194540217.htmlhttp://www.mid-day.com/news/2013/feb/280213-dog-accidentally-shoots-owner-in-the-leg.htmhttp://www.wmctv.com/story/6869430/memphis-man-recovering-after-dog-accidentally-shoots-him-in-the-backhttp://www.globalpost.com/dispatches/globalpost-blogs/weird-wide-web/dog-shoots-owner-billy-brown-withlacoochee-river-electricOr...................maybe a little hunter safety course for dogs ? But definitely give the dog some raw meat when you're making sausage so he stays your best friend, best friends don't tend to shoot each other. 
|
|
Rank: Advanced Member
Groups: Member
Joined: 1/26/2007
Posts: 2,446
Location: eastside tosa
|
Prod, if you insist on putting chicken thru your grinder at least use the parts that have some flavor. The thighs and legs.
"Or...................maybe a little hunter safety course for dogs ? But definitely give the dog some raw meat when you're making sausage so he stays your best friend, best friends don't tend to shoot each other. " Doe's this include the dickster Dick Chaney?
Swamp, how is that cooler doing? I'm going to make some hungarian brats this weekend and I have some Vietnamese rooster sauce sausage in the freezer with your name on it.
The dickens you say.
|
|
Rank: Advanced Member
Groups: Member
Joined: 2/8/2007
Posts: 2,134
Location: Tosa
|
2rottieguy wrote: Swamp, how is that cooler doing? I'm going to make some hungarian brats this weekend and I have some Vietnamese rooster sauce sausage in the freezer with your name on it. I have some black bear smoked summer with your name on it. Want some veni? If so, drop me an email and let me know steaks or grinds. Or both?
Duct tape is like the force. It has a light side, a dark side, and it holds the world together
|
|
Rank: Advanced Member
Groups: Member
Joined: 1/26/2007
Posts: 2,446
Location: eastside tosa
|
Sorry I didn't see this earlier. I don't follow this section that much since it got highjacked. I sent an you an Email.
The dickens you say.
|
|
Rank: Advanced Member
Groups: Member
Joined: 9/15/2007
Posts: 2,735
Location: wauwatosa a long time ago
|
Just a little tip off for the meat grinder people, Piggly Wiggly on Hyw 100 and National has pork shoulders for .99 per pound. You don't get too much better then that. Seems like a perfect meat to fat blend, bought one and ground it up tonight, great flavor. Hope your reading Rottie....seems right down your alley. Thanks for the tips in the past, wanted to send one your way....Gas...you too.
|
|
Rank: Advanced Member
Groups: Member
Joined: 2/8/2007
Posts: 2,134
Location: Tosa
|
prodigal son wrote:Just a little tip off for the meat grinder people, Piggly Wiggly on Hyw 100 and National has pork shoulders for .99 per pound. You don't get too much better then that. Seems like a perfect meat to fat blend, bought one and ground it up tonight, great flavor. Hope your reading Rottie....seems right down your alley. Thanks for the tips in the past, wanted to send one your way....Gas...you too. Thanks. Rottie already emailed the good news the other day.
Duct tape is like the force. It has a light side, a dark side, and it holds the world together
|
|
|
Guest |