Meat Grinder Instructions
There are three types of meat grinders: manual, electric and kitchen center attachments. While setup of the three types differs, the basic operation of each of them is the same. Cleanliness is the most important factor when using a meat grinder, as the grinding process can add bacteria to the meat. Washing the grinding equipment in hot, soapy water before and after use will alleviate this problem. Does this Spark an idea?
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Instructions
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Trim the meat, removing excess fat, gristle and silverskin. Place the meat you plan to grind in the freezer. Allowing it to chill will help keep the grinder from gumming up during the grinding process.
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Wash and dry the blades, augur and inside shoot of the meat grinder. Set up the grinder according to the manufacturer's instructions. Manual grinders generally clamp to a tabletop or counter, electric grinders secure to the table with suction and kitchen center grinders attach to the motor base of the center.
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Remove the meat from the freezer and place it on a clean cutting board. Cut the meat into 1-inch cubes.
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Feed the cubes into the meat grinder until the grinding feed shoot is full.
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Place a large bowl beneath the exit shoot of the grinder.
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Turn the handle on the grinder clockwise to begin grinding the meat. If using an electric model, turn on the power. Press the meat into the body of the grinder using the meat pusher that came with the machine.
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Continue to feed the grinder, pushing down with the pusher, until all the meat is ground.
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Tips & Warnings
Some grinders come with different sized grinding blades. If your grinder has this feature, begin the grinding process with the blades with the largest holes. Regrind the meat using a smaller grade.
If doing a large amount of meat, cut it into manageable pieces before placing it into the freezer.
References
- Photo Credit Mark Weiss/Digital Vision/Getty Images
