|Banner advertisements by bbqads.com|
In Reply to: Re: Here is what I am using..... posted by kcmike on February 10, 2011 at 15:58:51:
Yo Mike, Thanks for sharing your recipes, I will have to try the bacon mix. Since the grinder isn't mine, I haven't read the instructions that come with it. Real men don't read the instructions anyway......
The LEM grinder we are using does have a that kidney shaped plate that you referred to. I has assumed this was used for stuffing pre-ground meat into sausage casings.
When we ground our venison, we cut the venison and untrimmed pork butt into cubes that would fit into the feeding tube and used 3/8" plate first. If we were making sausage, I then would have seasoned the meat, mixed it and let it rest overnight. Since we were making burger, we just ground it again using the 3/16" plate.
I would not consider the second grind using the 3/16" plate as over-grinding. The meat still has a good texture and doesn't seem mushy. I too have used it for chili, spaghetti and fried burgers. I also used some for making that summer sausage recipe that I posted several years ago.
This weekend, maybe I will get to see my Kettles again and try some burgers on the grill. Between the snow drift that the blizzard left, and the snow piled from plowing the driveway, my Kettles are still covered up with snow.
Beers and deers to you,
The BBQ Forum Home Page