babrisket
Knows what a fatty is.
About 3 weeks back I ordered the LEM #12 grinder off the Academy website when they had it on sale. I did a initial grind of a 3 pound chuck roast for making hamburgers and generic ground beef. The results were good.
Then I saw that a store had Chuck roast on sale for 2.99/lb so I grabbed 11 pounds to stock up for a while. I had read about different beef combinations for making burgers so I decided to try a 60% chuck/40% short rib combination. I deboned the short ribs and cut the chuck roast into long strips. I fed a short rib and chuck strip into the grinder at the same time to make sure they mixed well.
I ran the meat through the grinder using the 4.5mm plate, and only ran it through once. I worked the meat very little and used a burger press to make 1/2 pound and 1/4 pound patties that I vacuum sealed for later meals.
After I made all of those, I ground the rest of the chuck to resupply our ground beef.
Sams had some Ribeyes on sale so I vacuum packed some up to make into bulgogi on a later date.
It was a long night getting everything prepped, ground and bagged, but I should be stocked up for a while.
I fired up the Mini-Max last night and tried some of the chuck/short rib burgers. They were good, but I'm not sure I noticed a large difference in chuck/short rib combo over 100% chuck. One of the 1/4 pound burgers slipped on my flip and flew threw the grate onto the charcoal for a brief cave man sear until it was retrieved.
The grinder has been a lot of fun to use. It ground the 8 pounds of chuck faster than I could feed it dropping the strips in. I hope to try my hand at making some sausages in the near future. I've been searching some threads on here that have been very helpful.
If you have any suggestions/experience on how to make the burgers better via technique or meat combos, please feel free to share. For now the higher quality ground beef is a huge improvement over store bought. It looks like shopping the sales and stocking up will be key to beating the price of store bought ground beef.
Then I saw that a store had Chuck roast on sale for 2.99/lb so I grabbed 11 pounds to stock up for a while. I had read about different beef combinations for making burgers so I decided to try a 60% chuck/40% short rib combination. I deboned the short ribs and cut the chuck roast into long strips. I fed a short rib and chuck strip into the grinder at the same time to make sure they mixed well.
I ran the meat through the grinder using the 4.5mm plate, and only ran it through once. I worked the meat very little and used a burger press to make 1/2 pound and 1/4 pound patties that I vacuum sealed for later meals.
After I made all of those, I ground the rest of the chuck to resupply our ground beef.
Sams had some Ribeyes on sale so I vacuum packed some up to make into bulgogi on a later date.
It was a long night getting everything prepped, ground and bagged, but I should be stocked up for a while.
I fired up the Mini-Max last night and tried some of the chuck/short rib burgers. They were good, but I'm not sure I noticed a large difference in chuck/short rib combo over 100% chuck. One of the 1/4 pound burgers slipped on my flip and flew threw the grate onto the charcoal for a brief cave man sear until it was retrieved.
The grinder has been a lot of fun to use. It ground the 8 pounds of chuck faster than I could feed it dropping the strips in. I hope to try my hand at making some sausages in the near future. I've been searching some threads on here that have been very helpful.
If you have any suggestions/experience on how to make the burgers better via technique or meat combos, please feel free to share. For now the higher quality ground beef is a huge improvement over store bought. It looks like shopping the sales and stocking up will be key to beating the price of store bought ground beef.
