• First chill or freeze the meat. Chilled or partially frozen meat is easier to cut and grind.
• Next, trim excess fat off of the meat. Also trim off any tendons, gristle and sinew. Trimming the meat can help reduce or eliminate meat grinder clogs and can make clean up easier.
• Cut the meat into chunks, typically 1 to 1 and 1/4 inch pieces. Equal sized chunks of meat will make feeding a consistent amount of meat into the meat grinder hopper easier and help maintain a consistent flow of meat through the grinder easier. This will also help reduce or eliminate meat grinder clogs. Also, whem making the meat chunks, cut the meat across the grain to help make the grinding process smoother.
• If desired, sprinkle any salt, pepper, garlic or other spices over the meat before grinding.
• Feed the meat chunks into the meat grinder at a consistent pace. While grinding, watch the flow of meat through the extrusion plate. The meat should be cut and not mashed or squashed through the plate. Watching the extrusion flow through the plate will help make sure a clog does not develop.
• If desired, add onions, sauces, liquids, crackers or other ingredients to the meat after the meat is grinded.

Published 11/7/2009 12:00:00 AM

Tags: Meat Grinding Tips