Recently a friend and I were emailing back and forth about canning and chili and ground meat. He’s a friend from years and years and years back and he cans a lot of food . . way more than I ever thought about canning. He was telling me that he grinds his own hamburger meat. We discussed his concerns about storebought ground meat and his reasons for grinding his own meat. I have the attachment to my Kitchen Aid to grind meat but he was grinding fairly large quantities — to make gallons and gallons of chili at one time so I doubted he was using a Kitchen Aid attachment. He told me that he uses a grinder from Cabelas. You know where this is going, don’t you?
Yep, I got it. I’m pretty sure it’s the same one Amazon sells that’s made by Waring but it actually cost less at Cabelas.
And then I got meat that was on sale at the grocery store.
And then I chopped it into chunks that would go through the grinder. And then I put it all in the freezer til it was nice and cold but not frozen.
And then it went through the grinder.
The bowl in the back is ground for hamburgers and meatballs. The bowl in the front is ground for chili. Both are a mixture of pork and beef – about 3/4 beef and 1/4 pork.
I froze it — 2 pounds of meat per bag for chili, 2 pounds per bag for meatballs and 3/4 pounds per bag for hamburgers.
The meat grinder worked like a charm and clean up was a breeze. I wouldn’t want to get it out and use it to grind just enough for one meal but once I get my big freezer over here and have time to can chili, I’ll probably grind at least 20 pounds of meat at a time. It’s really quick. The one word of caution — it’s loud! I used hearing protection — the same hearing protection muffs I use for shooting. I do believe the grinder is loud enough that I wouldn’t use it without hearing protection. It also came with two sizes of tools to use for stuffing sausage. I ordered casing and will start experimenting with making sausage. For now I can smoke them on my small smoker but eventually, Vince is going to build a smokehouse.
It’s really nice to know where my ground meat came from . . not that I have total control since I’m buying the roasts to grind, but way more control than buying ground meat that could consist of meat and products from several places and several countries.
We grilled some burgers made from the meat and it was good — probably if you didn’t know it had been ground at home, you wouldn’t notice but as the grocery-buying-researching-too-much wife, I know it’s home ground and I felt a whole lot better about it.