The best meat grinder is easy to use; you simply assemble it, place the meat on the plate, feed it through the hopper, and turn it on. Then you determine the speed at which you want the meat ground; for a KitchenAid, 6 to 8 is the ideal speed. After a short time, you will have ground meat at your disposal.
Despite this, there are a few other considerations as well. Let’s take a look at a few of the most essential meat grinder tips.
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- Keep Everything Cold
This is one of the most important considerations. You should avoid grinding warm meat as it will smear, fats will leak, and the meat will have a dry and cooked texture. You can prevent this by freezing your grinder one hour before use. Be sure your meat is well chilled until you are ready to grind it. The ground meat or sausage, which includes several grinds, should be placed in a bowl that is placed inside another bowl of ice. This keeps the sausage well chilled.
- Trim Your Meat
Blades that get into contact with sinew become dulled by smearing. Meat is smooshed through the holes instead of being cut by the blade. It causes a chewed-up texture, therefore it is not pleasing to the taste. Make sure your meat is trimmed well.
- Look Out For Smearing
Seeing smearing enables someone to correct it. It is common to see meat pieces pass through the plate holes. Whenever you observe both meat and fat coming out of a die and that the meat and fat often look wet and stick to the die surface, it is a sign that something is wrong. Using the “reverse” function on your grinder may help you repair it. Otherwise, you can disassemble the grinding machine, clean its blade and restart it.
- Maintain a Sharp Blade
Blades are one part that requires your attention. Make sure it doesn’t become dull or it will smear meat. Most blades will improve with time, though. The microscopically ground metal makes the contact between the plate and the blade tighter after each use, which is caused by micro grinding. You’ll need to sharpen your blades at least once a year if they get dull. You can also choose to replace your blades after a while if you like.
- Large To Small Plate
In order to grind the meat very fine for your sausage, grind it twice. After grinding the meat with the large die, chill it again, and then use the smaller die to grind it. This will result in finer pieces of meat as well as reduce smearing. An even grind will produce a sausage with a fine texture.
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- Salt Meat before Grinding
A salty flavor helps some proteins dissolve and crosslink into a tighter matrix, resulting in sausages with springier textures.
You now know that merely owning the best meat grinder will not guarantee that you are getting the best ground meat. Make sure that you don’t sacrifice ground meat’s texture or quality under any circumstances.