I just purchased a meat grinder with a 1000(power) and I plan to only grind chuck roasts?!
I am sorry I forgot what the 1000 stood for!. It has 3 sizes of plates or what ever you call them I only need instructions for this one task Thank youWww@FoodAQ@Com
Answers:
ok the 1000 watts of power shows how mamuch power the machine has, usually the higher the wattage the more powerful the machune is!. the 3 plates deternin the size of the final product of meat that comes out , we usually start with the larger plate thats the plate that has the biggest size openings and do the first grind and then use a small plate for the final grind, usually you just need to grind it twice unless there is a lot of fat in it where you might have to grind it a third time, just remember always cut your meat into pieces that are about 1/2 thick and about 3 inch square to make your first gind, then change to a smaller plate and do a second grind, and if thats what size and cosistency you want you will be fine if not run it through again till you are happy with it and also if you want to add spices or something special to the meat you can do it on your third grind if you want to, we usually do that when we are making sausage or blending meats also make sure it is completely sanitized after you use it and always put some cooking oil on the plates after they are washed and sanitized and before you use a plate just wipe off any oil that is still on themWww@FoodAQ@Com
Hi Joanie, correct the 1000# is the wattage of the mortor, and with the 3 plates, for chuck I would start with bigger one and work down, for burger the medium is fine, but were chuck roast are great for burgers, meatloafs and meatballs, you might want to add a bit more fat, unless the roasts are well marbled or not well trimmed, a bit of beef or pork fat to make the burgers juicy!.
That is why I soak my crumbs in milk or water with the seasonings, and mix the meat chill it and then finish what I am making, just to let the flavours meld, I have found a great new but not so new spice/flavouring, Smoked Spanish Paprika, the first time you use it and then eat something made with it you say, wow, that's the flavour from smoked sausages, hungarian goulash and spanish tapa's you could never quite figure out, in meat mixes it adds that little mystery to the dish!.Www@FoodAQ@Com
That is why I soak my crumbs in milk or water with the seasonings, and mix the meat chill it and then finish what I am making, just to let the flavours meld, I have found a great new but not so new spice/flavouring, Smoked Spanish Paprika, the first time you use it and then eat something made with it you say, wow, that's the flavour from smoked sausages, hungarian goulash and spanish tapa's you could never quite figure out, in meat mixes it adds that little mystery to the dish!.Www@FoodAQ@Com
Ok, 1000 is probably watts!. This means you have a pretty powerful unit!.
This is a good idea - you get very high quality ground beef much cheaper!.
The key is absolute cleanliness!. Setting it all up and then cleaning up afterwards is a pain, so you will probably want to do a few batches and freeze some!. It is essential that all surfaces are wiped down and very clean before you start!.
I assume you roughly know how to use the grinder!. The screens go over the output hole, usually with a collar keeping it on and a fan shaped blade with a screw behind it forces the meat up through the holes in the screen!. The whole thing has to be dis-assembled and SCRUBBED afterwards, I also use boiling water after!. Meat trapped inside is absolutely deadly, as you can imagine!.
I think the medium screen (depending upon model) is usually best for general purpose mince or meat sauces!. The smallest is usually too fine, and your mince looses too much liquid and tastes weird!. It is better to be too big rather than small!.
The smaller screen / plate is better for mince that will be used for things like meatballs or patties that are intended to hold!. When making these you can chuck all of your other ingredients in the hopper and do everything at once!. Great for monster family BBQ's or parties!.
Cut the meat into 1 - 1!.5 in cubes and drop into the feed hopper!. I use whatever base meat is on special - for meat sauces a combination of beef and pork or veal is often quite nice!. ( I also use kangaroo, which is only an option for Aussies, of course)!.
I hold zip - loc sandwich bags under the outlet and squeeze air out before sealing, freeze flat quickly (Ie, not too many bags heaped up)!.Www@FoodAQ@Com
This is a good idea - you get very high quality ground beef much cheaper!.
The key is absolute cleanliness!. Setting it all up and then cleaning up afterwards is a pain, so you will probably want to do a few batches and freeze some!. It is essential that all surfaces are wiped down and very clean before you start!.
I assume you roughly know how to use the grinder!. The screens go over the output hole, usually with a collar keeping it on and a fan shaped blade with a screw behind it forces the meat up through the holes in the screen!. The whole thing has to be dis-assembled and SCRUBBED afterwards, I also use boiling water after!. Meat trapped inside is absolutely deadly, as you can imagine!.
I think the medium screen (depending upon model) is usually best for general purpose mince or meat sauces!. The smallest is usually too fine, and your mince looses too much liquid and tastes weird!. It is better to be too big rather than small!.
The smaller screen / plate is better for mince that will be used for things like meatballs or patties that are intended to hold!. When making these you can chuck all of your other ingredients in the hopper and do everything at once!. Great for monster family BBQ's or parties!.
Cut the meat into 1 - 1!.5 in cubes and drop into the feed hopper!. I use whatever base meat is on special - for meat sauces a combination of beef and pork or veal is often quite nice!. ( I also use kangaroo, which is only an option for Aussies, of course)!.
I hold zip - loc sandwich bags under the outlet and squeeze air out before sealing, freeze flat quickly (Ie, not too many bags heaped up)!.Www@FoodAQ@Com
The "plates" are what's going to determine the size of the "grind" of the meat!.!.!.!.!.!.!.!.Nice size power, that's gonna eat through a LOT of meat quickly!.!.!.!.!.!.You're going to want to use the #1 hole plate for things that require a lot of substance!.!.!.!.!.!.!.damn cats!!! I'll be right back!.!.!.!.!.!.OK, (it's raining here and they decided to play "curtain trapeze act") Where was I!?!?!?!? Oh, that disc: that you can use for chili and the like!. The next smaller disc down you can use for spaghetti sauces, sloppy joes, etc!.!.!.!.!.!.The smallest one down the line, you'll want for (loosly formed) burgers and meatballs and such!.!.!.!.!.!.1k watts of power, is it a Hobart!?!?!? That's a pretty impressive machine!.!.!.!.!.!.Let me know if you want a good burger technique or meatloaf!.!.!.!.!.!.!.!.
ChristopherWww@FoodAQ@Com
ChristopherWww@FoodAQ@Com