Making hamburger

[super8mm]

If I score some of those 99¢ briskets I might grind up some hamburger and vacuum bag it. So what all do I need to grind it?

additives?
grind size?

[DATsBBQ]

I use a Porkert and twice grind with course disc. You can get one new for about $40 or at a yard sale for a greenback.

Had one of those fancy electric jobs, broke the second time I used it. Couldn't even bring it back cause it was on clearance with all sales final. You get what you pay for.

[Papa Tom]

The only tip I can give is to cut the meat up into cubes and mix between fat and lean when you feed the grinder to get a more even fat distribution. Double grinding also helps even it out.

[super8mm]

I got that grinder last week so I figured I would see if I could give it a work out

I got that mixer tub too so I can see how it work??

for lean I only need about 5% fat dont I??

isnt there someting like soot added to hamburger?

[JamesB]

The suet is the fat... I cube and grind the entire brisket and just eyeball it for fat content. I shoot for about an 80/20 lean to fat ratio... Double grind through a medium plate. I then measure out in 1.5ln portions (about what we would normally use in a meal), wrap in plastic wrap and freeze. One it sets up. I vac pak and store for use. I have a cheaper model electric grinder from Cabellas. It's worked great for the 17 months or so that I've had it.

[super8mm]

Thanks James, I was thinking of doing one # packs for the two of us.

I am curious as to why you wrap in plastic (saran wrap or wax paper) then freeze?

Do you remove the first wrap before you vacuum it?

I want to try my Northern Tool grinder, I also ordered a Cables slicer with a little digital scale, they didnt have any in the store.

[DATsBBQ]

The only tip I can give is to cut the meat up into cubes and mix between fat and lean when you feed the grinder to get a more even fat distribution. Double grinding also helps even it out.

Well there ya go. Get your self some natural casings and make some Potatis Korv!
3# chuck (sub brisket), 2# potatos (Parboiled and diced, 4 med onions, 2-3 TB salt, 1 TB each of white pepper, allspice and sugar. Run it all through the grinder with the beef (might want to run the beef through the first time by itself). Add one cup of fjord water (tap water can be subbed) and mix thoroughly. Stuff into casings. You'll want a decent fat content (20-23%) or the sausages will be dry. Length of sausage depends on your tastes but rings are traditional. Short ones are good for appetisers.

[JamesB]

Thanks James, I was thinking of doing one # packs for the two of us.

I am curious as to why you wrap in plastic (saran wrap or wax paper) then freeze?

Do you remove the first wrap before you vacuum it?

I want to try my Northern Tool grinder, I also ordered a Cables slicer with a little digital scale, they didnt have any in the store.

I buy the big rolls of plastic wrap from Sam's/Costco... I pre-freeze so that I don't make a big meat pattie with the vac packer and I just leave the wrap on... it removes easily when the meat is thawed for use.

I also pre-freeze steaks and chops before vac packing. Seems to draw out less liquid when I pull a full vacuum on them.

[super8mm]

Thanks James, I will keep that in mind