Home cooks may not feel comfortable using meat grinders. Kitchen battle scars can result when used incorrectly. It is possible to grind meat without a meat grinder. However, why not use something you already have around the house?
You’ll learn how to use a meat grinder safely today. Our guide will help you feel completely confident and comfortable using a meat grinder. Using your grinder at home isn’t hard, and it can save you a lot of time. Learn now! Keep reading.
Video: How to use Meat Grinder with Sausage Attachment
Not All Meat Grinders Work The Same
In the first place, we must emphasize that meat grinders work differently. Various grinders are available, including electric, manual, and mixer attachments. Choosing the best meat grinder for you is up to you, but in our meat grinder reviews and buying guide, you’ll find everything you need to know.
Nevertheless, this guide applies to all models. No matter which you select, you’ll have delicious recipes. Try these Vietnamese caramelized pork bowls and this ground lamb curry for a taste of Vietnamese cuisine.
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Manual Meat Grinders
A hand-crank food grinder is also known as a meat grinder. They’re inexpensive and easy-to-use, but labor-intensive. Rotate the crank to grind the meat and place it on your kitchen counter. Is keeping your arm muscles limber a must-daily workout?
Electric Meat Grinders
Grind your meat with an electric meat grinder. Simply push the whole chunk of meat through the tube and press “start grinding” to start. There you go. Costly appliances come at a price: these are typically the most expensive.
Video: Electric Meat Grinder Demo (MG-100)
Meat grinders have the same basic components:
- Cubes of meat are added to the pusher and hopper. The pusher forces the meat down the feed tube and keeps the process moving. In most grinders, there is a tray that holds extra meat before it is fed into the grinder. Grinding large batches of meat is more convenient with a larger tray.
- Grinding is primarily done by the screw. Towards the blades, the shaft pushes meat down.
- Grinder blades and plates do the actual grinding. Each arm of the blade has a sharp edge, which rotates against the plate. Plates are flat metal pieces with holes in them. The blade minces the meat as the screw pushes it into the hole. The final fineness depends on the size of the holes.
- While the blade chops, the cover holds the blade and plate in place.
Meat grinders have a number of options, despite the fact that the basic parts are the same. There is no bad news among them.
Stuffing funnels are available with most meat grinders and attachments. While they work, using them can be a hassle. The main problem is that sausage stuffing can take up to ten times longer than it should because they don’t push the meat enough. In the meantime, the meat gradually warms.
When stuffing sausage, I’ve had better luck using a pastry bag (one person squeezes the bag, the other pulls the casings off as the meat comes out), however, for serious sausage-making, you’ll want a piston-based stuffer. Instead of forcing the meat out with a screw, a piston stuffer pushes it out with a lever. With fewer air bubbles, sausages become faster and tighter.
How to Use and Care for Your Meat Grinder
Meat grinders are really not difficult to use. Essentially, you turn on the grinder; feed your trimmed meat through the hopper, turn it on, and press it through. The grinder hates sinew and connective tissues, so make sure you trim them all out. That’s all there is to it, ground meat.
Keep Everything Cold
It is crucial that you keep this in mind when grinding. Adding warm meat to a hot pan will cause it to smear, the fat will leak out, and the texture will be similar to papier-mâché: dry and pulpy. Be sure to keep the grinder and all of its parts in the freezer until you are ready to grind (I keep mine there all the time), and make sure that the meat is well chilled until you are ready to do so. You can keep the meat chilled by grinding it in a bowl placed inside another bowl filled with ice when making sausages that will require several grinds.
Trim your Meat Well
Smearing is most often caused by bits of sinew that get caught around the blade. Rather than chopping meat, you end up smooshing it through the holes on the plate, giving it a chewed-up texture. Trimming your meat well will help prevent this.
Watch for Smearing
Observe the meat after it is removed from the grinder. In an ideal world, the material would come out of each hole in discrete pieces. A clear distinction should be made between fat and meat. Whenever a mass emerges, looks wet, and collects on the die surface, you’re having problems. See if your grinder can fix itself by using its reverse function. In any case, it is advisable to disassemble the mechanism, clean the blade, and reassemble.
Video: How to assemble a meat grinder, Moulinex meat grinder
Keep your Blade Sharp
There is only one part of your grinder that requires much care and attention: the blade. Using a dull blade will result in smearing meat. In fact, repeated use should make the blade and plate even better. The metal in the blade grinds down microscopically each time you use it, so the blade should become more tightly connected to the plate as you use it.
Well-maintained, well-used grinders grind more smoothly than new ones. Sometimes, resharpening your blades is necessary if they have become too dull. You shouldn’t need to change your grinder more than once a year if it’s moderately well-used. Alternatively, you can purchase a few replacement blades. Most of the time, you can find them for a few dollars.
Keep your Plate Clean
Getting sick from dry meat that sticks to the blade is easy. It is important to clean all parts of the grinder well between grindings. For instance, even stainless steel models sometimes have die-cast plates that tarnish when placed in the dishwasher. Hand-washing it in hot, soapy water and carefully drying it with a clean towel after each use is the best method.
Grind From Large to Small Die
You will need an extra-fine grind for certain types of sausages, so you should grind your meat twice. Chill your meat in between batches, and then pass it once through the larger, quarter-inch die. Smearing will be prevented, and the sausage will have a better texture and an even grind.
Grind Sausage Meat Before Salting
Adding salt to your meat makes a huge difference in its texture. In kielbasa, it will give the meat a springier, sausage-like texture, but in burgers, it will give a flat and heavy texture.
Meat Grinder Tips
There are a few things you can do to make your meat grinder work even better for you, but it is important to follow the instructions carefully. The following tips may be helpful:
- Prevent your meat from spoiling by keeping it refrigerated until you’re ready to use it.
- It is not recommended to use frozen meat in your grinder since it will not grind easily and can damage its blade.
- You should place the T link, screw pushing bar, blade, and other components in ice water or the freezer before grinding your meat. By doing this, you will be able to keep your meat cold and prevent it from becoming stuck.
- Make sure you don’t overload your meat grinder because it may cause jams and wear the motor out.
- Make sure that your catch bowl stays cold by placing a bowl of ice beneath it.
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How Can a Meat Grinder Help Your Restaurant?
Despite the growing popularity of store-bought ground meat, grinding your own meat has many benefits. These are some reasons why a meat grinder is a good investment:
- Cost Savings: Your business will save money by grinding its own meat. Shopping, butchering, and grinding large cuts of meat yourself is cheaper than buying pre-ground meat.
- Control: Grinding the meat yourself allows more precise control of the lean-to-fatty ratio, resulting in juicier hamburgers, sausages, and meatballs.
- Taste: Store-bought ground meat is sealed and sprayed with preservatives to stop it from going bad. Grinder your own meat for a fresher, more flavorful product.
- Attachments: To enhance the functionality of your meat grinder, you can get many different attachments. Make your own sausages with a sausage stuffer, for example.
Several types of foodservice establishments can benefit from meat grinders in order to save money on their food costs. Simply follow these steps to begin grinding your own meat, curing your own meat, and curing your own pork. The video shows how to use your meat grinder visually and provides more tips.
Video: Meat Mincer