Tips For Grinding Meat If you are a person who likes spending a lot of time in the kitchen making foods by hand, then this article is for you. Many people enjoy grinding their own meat because they enjoy being able to do most of their cooking themselves. Another reason people like grinding their own meat is because they believe that it makes the meat taste better. Two of the most popular kinds of meat to grind at home are beef and sausage.
Procuring the Equipment In order to grind your own meat at home, purchasing a meat grinder is probably going to be the best way to go. This will reduce the time and energy spent on grinding your meat, as well as the mess. Here are a few tips on how to better grind your meat at home in your kitchen. One thing to remember is that working with cold meat is going to be better and easier than working with meat that is as room temperature. Cutting the meat into small chunks, putting it through the grinder, and then freezing it has been proven to be an effective method of grinding. If you have decided to grind a large amount of meat at one time, you should try to keep most of the meat in the freezer after you have finished grinding. Keeping the meat cold helps keep it fresher for longer, and also helps prevent the growth of bacteria within the meat. Another important thing to keep in mind is that, before you put your meat in the grinder, you should cut out the connective tissues and tendons.
Tips for First-Time Grinders Many first time grinder users believe the misconception that their meat grinder will be able to turn any meat into magical good-tasting ground beef. This is not true. If there are fats and tendons in the meat you put into the grinder, there will be fats and tendons in the ground up meat you take out of the grinder. You get out of it what you put into it, quite literally. If you do not cut the tendons and tendon-like materials out of your meat before you grind it, these tendons can even get wrapped around the rotating parts in your grinder. These tendons can be very
difficult to clean out of your grinder, and will cost you time and energy that you would otherwise have saved if you had cut the tendons out of the meat before putting it into the grinder. It is usually a good idea to keep a small kitchen scale nearby to where you are grinding your meat. This way you can weigh the meat you have ground and store it in 1 or 2 pound increments. This makes it easier to use while cooking, because it has already been measured out according to weight. When you are storing the meat you have ground, using vacuum sealing bags is a great idea. Vacuum sealing bags help keep the meat in a airtight package that will help prevent freezer burn. Storing your meat this way will also help it last longer and stay fresher.
Published on May 9, 2013