Mince Like a Pro: Expert Tips for Home Meat Grinding

A big step towards achieving food self-sufficiency is grinding meat. If you, like me, are striving to provide nourishing food for yourself and your family while becoming more resilient, you'll quickly discover the significance of including fatty meat as a dietary staple. Its high caloric value and nutrient density make it an invaluable food source. For me, one of the most efficient ways to incorporate it into our diet is by grinding our own burger meat. Sure, it requires having your own freezer to store it in, but in the long run, this is far more time and cost-efficient than frequent trips to the grocery store. Additionally, if you're serious about small-scale homesteading or embarking on various food projects, having a spacious freezer becomes a necessity.

Grinding your own meat at home is a rewarding experience, and the best part is that you have full control over how the meat is handled and what ingredients go into it. You can tailor the meat-to-fat ratio to your liking, and personally, I enjoy experimenting with different combinations. One of my favorite approaches is blending wild game meat from deer and elk with fat sourced from grass-fed, grass-finished cows.

But, and this is a crucial point, grinding meat at home is also a learning process. There are several essential steps you must follow to ensure a high-quality end product and make the experience enjoyable rather than frustrating. Trust me; I've been there and done that. That's why I'm here to share some of the top tips and tricks I've discovered along the way, as well as insights from my friends who are seasoned chefs and hobby butchers.

The Importance of Keeping Meat and Grinder Parts Ice Cold

The most critical consideration in meat grinding is the role of cold temperature. First and foremost, both the meat and fat should be partially frozen rather than fully thawed. This is particularly crucial for the fat you plan to incorporate. If the fat thaws too much, the meat grinding process can turn into a nightmare, taking much longer than necessary. You'll find fat clogging up the entire grinder, leading to frequent cleaning, and an exasperating experience. I've been there; it's such a hassle.

To avoid this issue, maintain a somewhat frozen state for both meat and fat throughout the process. Furthermore, ensure that the grinder parts themselves are ice-cold. I prefer placing all my meat grinder components in the freezer for about an hour before I start. However, keep in mind that as you grind the meat and fat, the grinder parts will inevitably warm up. To slow down this process, I recommend wrapping ice packs around the grinder's neck. This small adjustment was a game-changer for me, significantly improving the grinding experience.

Preparing Meat and Fat for the Perfect Burger Grind

In addition to keeping your ingredients cold, it's essential to prepare the meat and fat correctly before grinding. Trim away any thick silverskin and tendons from the meat. If you're planning to freeze the meat and grind it later, I suggest doing this while processing the animal initially. By removing the silverskin, sinew, and tendons in advance, you'll streamline the entire process. However, I'll admit that I often skip this step, and here's why: these connective tissues offer nutritional benefits, packed with collagen and other nutrients. So, I tend to leave them on because we aim for a more nutrient-dense burger grind, and our grinder can handle it efficiently. If you're using a smaller grinder, removing them for efficiency might be the better option.

Don't Overwork Your Meat Grinder

Now, let's talk about the capabilities of your meat grinder. Meat grinders come in various shapes and sizes, and your choice will significantly impact the efficiency of the grinding process. If speed and efficiency are your goals, it's wise to steer clear of manual hand-crank grinders. Electric or commercial meat grinders offer a faster and safer method for mincing meat. The power of the motor and the size of your grinder play crucial roles in determining efficiency. I understand the appeal of traditional manual grinders, but they can be quite cumbersome. However, even with an electric grinder, be cautious about overheating. In my early days, before I acquired a powerful meat grinder, I used a small budget-friendly electric grinder. I distinctly remember trying to mince almost 100 pounds of elk meat. It was far more than what the grinder could handle before overheating. Consequently, the entire process dragged on because I had to take breaks to allow the grinder to cool down.

Utilize Both Rough and Fine Meat Grinder Plates

For optimal results, your meat grinder will appreciate it if you run both meat and fat through it twice. Here's my simple approach: initially, I grind all the meat using the rough grind plate, characterized by larger holes for a coarser texture. Then, I do the same with the fat. After running everything through the rough grind plate, I combine the meat and fat and pass them through the fine grind plate, which features smaller holes. Most grinders come with both types of plates, so make sure to check before making a purchase. Utilizing both plates will yield a fine grind, resulting in a superior eating experience. However, be cautious about over-grinding, as excessive passes can lead to a mushy texture. I find that doing more than two passes is acceptable if you're making sausage, but not for burger grind.

Maintaining Your Grinder Blades for Optimal Performance

One vital tip that I overlooked for years is the maintenance of your grinder blades. Think of the grinder blade as the knife in your grinder; it does the majority of the work and endures significant wear and tear. Therefore, it's crucial to treat it with care, just as you would your favorite hunting knife, and keep it sharp at all times. Numerous methods can be employed for sharpening the blade, ranging from using a grindstone to an electric blade sharpener. However, the simplest and most accessible method involves using sandpaper. While it may require some time and elbow grease, it's an efficient way to maintain blade sharpness. Additionally, I received a valuable tip from my friend and top chef, Will Morton: consider having several grinder blades on hand. He uses a separate blade for each grind plate. This practice helps maintain the blades' sharpness over time and reduces the smearing of fat or meat. Also, remember when I mentioned keeping the meat partially frozen? That's because semi-frozen meat can prevent your grinder blades from dulling.

Proper Equipment Care: Before and After Grinding Meat

After thoroughly cleaning all your equipment following the grinding process, it's crucial to store everything correctly to ensure a seamless experience the next time you grind meat. I prefer storing the grinder blades and plates in separate ziplock bags or Tupperware containers. I also apply a thin layer of avocado oil or food-grade silicone spray to protect and lubricate them. It's a good practice to have a separate bag for each blade to prevent them from rubbing against each other, which could lead to dulling.

Another essential piece of equipment I haven't mentioned yet is the auger bushing. The auger bushing is a plastic ring attached to your auger or the tunnel where you insert the auger during grinder assembly. Always ensure that you've correctly assembled the auger bushing. Without it, the grinder can't operate correctly. That's because the bushing keeps the grinder blade pressed tight against the plate. You don't want any wiggle room or space there. It is also a smart idea to keep that bushing clean and lubricated. In most cases, you can simply pop it out with a wooden dowel and hammer. Then clean, dry, and spray the bushing and the auger shaft with a food-grade silicone spray or avocado oil again before reassembling it.

Elevate Your Meat Grinding Skills

My final tip would be to KEEP YOUR FINGERS OUT OF THE GRINDER!

Alright, that's it! By following these tips, you should have a smooth and fast meat grinding experience. Plus, you will end up with premium ground meat for you and your family.

In your pursuit of food self-sufficiency and the quest for nutrient-dense, honest meals, mastering the art of meat grinding is an invaluable skill. Remember, every step in the meat grinding journey, from keeping ingredients ice-cold to maintaining your grinder's blades and plates, plays a vital role in achieving the perfect grind. It's a journey I've personally embarked on many times, and I'm thrilled to share these insights with you.

By following these tips and tricks, you're not only ensuring a smooth and efficient meat grinding experience but also guaranteeing a premium end product for you and your family to savor. As you experiment with flavors and textures, you'll come to appreciate the art of meat grinding as both a culinary adventure and a step towards self-sufficiency.

In closing, let's remember that food connects us to our roots, and mastering the skills of the past brings us closer to a future of abundance and food freedom. Happy meat grinding!