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Author Topic: Ground beef  (Read 406 times)

Groovinn

  • Smokey Joe
  • Posts: 30
Ground beef
« on: July 16, 2017, 06:47:30 AM »
Ok, added a Jumbo to the house and am now interested in making fresh ground beef for hamburgers.
Anybody have any tips, tricks, methods?

TheKevman

  • Happy Cooker
  • Posts: 6
Re: Ground beef
« Reply #1 on: July 16, 2017, 09:08:04 AM »
I like to buy a chuck roast (3-5 lbs., depending on how many people I'm having over) and grinding the meat myself. I scored a grinding attachment to our KitchenAid mixer a few months ago so I use that. It can be some work, but nothing beats fresh ground chuck burgers!


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SmokeVide

  • WKC Brave
  • Posts: 296
Re: Ground beef
« Reply #2 on: July 16, 2017, 10:13:45 AM »
Best tip: Make sure the meat is very cold when grinding. Stick it in the freezer for a few minutes.
Brian
@SmokeVide

RonSwanson

  • Smokey Joe
  • Posts: 42
Re: Ground beef
« Reply #3 on: July 16, 2017, 10:25:02 AM »
Cut your meat into 1in cubes and throw it in the freezer. Do not letit freeze but you want it nice and cold.  Sometimes Ill cut up a few strips of fatty bacon and grind it with the beef.  I also have a plastic burger press. Not as nice as some of the metal ones but gets the job done and they hold together better than hand formed. If you choose to add seasoning, mix it with a small amount of liquid for even distribution.

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Travis

  • WKC Ambassador
  • Posts: 5059
Re: Ground beef
« Reply #4 on: July 16, 2017, 10:41:25 AM »
All great advise. And all very important advise. YouTube some videos. They will help.


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EricD

  • WKC Brave
  • Posts: 223
Re: Ground beef
« Reply #5 on: July 17, 2017, 07:58:35 AM »
I've been doing this for a bit too!   As was said:  Make sure meat is almost frozen when grinding.   
I've been using a combination chuck, and sirloin burger.   I get 4 lbs chuck roast, 1.5 sirloin, and sometimes I grind a pound of bacon into it too!
loosely form, then fridge for at least 20 minutes before cooking.
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jcnaz

  • WKC Performer
  • Posts: 2777
Re: Ground beef
« Reply #6 on: July 17, 2017, 02:22:39 PM »
I have the grinder attachment for my KitchenAid also. It does a great job on small batches (1-2 lbs.) of beef or venison.
I agree that the colder the meat, the better it works.

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-JC

Old Dave

  • WKC Brave
  • Posts: 126
    • Old Dave's Po-Farm
Re: Ground beef
« Reply #7 on: July 17, 2017, 02:40:02 PM »
Do yourself a favor at some point and grind some great 60/40 burger and you will never go back to the standard grind. Then cook your burgers to about 135 internal and enjoy the best burger you have ever eaten.



I like to start with chuck roasts and then for the fat on this batch, I used the fat I cut off of a whole ribeye loin.



This is what makes a great burger...great fat and not standard floor sweepings.



Meat prepped for grinding.





About 15 pounds of my white burger just thru my grinder.



Vacuum sealed for the freezer.

TheKevman

  • Happy Cooker
  • Posts: 6
Re: Ground beef
« Reply #8 on: July 17, 2017, 02:53:53 PM »
Oh man, Old Dave. That beef looks amazing!


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Groovinn

  • Smokey Joe
  • Posts: 30
Re: Ground beef
« Reply #9 on: July 17, 2017, 04:45:47 PM »
Ok, I already have a KitchenAid. Will look into the attachment for it. I'm thinking that this will be doable in the future.
Thanks everyone


RonSwanson

  • Smokey Joe
  • Posts: 42
Re: Ground beef
« Reply #10 on: July 18, 2017, 02:55:45 PM »
I too am very happy with my kitchen aid grinder and stuffer. I wouldn't grind a hole deer but a few pounds for burgers or small batch sausage it's just fine.

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