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Post by BBQ Butcher on Jan 20, 2007 16:45:43 GMT -5
1) if you have the time and the room.....place the head of the grinder/attachment in the fridge for at least 30 minutes prior to grinding meat.
2) place the trimmed meat chunks in a bowl or on a cookie sheet in the freezer for approx 15-20 minutes before grinding.
Both of the above ease the procedure.
3) If you are suing the Brisket Point = remove all the external fat. There should be enough marbling in the interior to give you a good 80/20 or a 85/15 Ground Chuck. If it looks too lean, you can always add some extra fat from the trimmings.
4) After the first grind, the meat is going to look fatty. This is normal. Gently toss by hand a few times to mix and run through the grinder the second time, it will look better.
5) Put the ground meat back into the fridge while you clean the grinder. Keeping it cold makes it easier to work with.
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