need quick answer on meat grinder

[boatnut]

Getting ready to use electric meat grinder for first time. Instructions are vague when it comes to what size plate for what purpose. I have some chuck roasts I scored at Sam's and want to grind into hamburger. Gonna do the bacon/chuck thing with some of it. question is...what plate do i use? I have one with holes that look to be about 1/8"....that's what i was gonna go with..another plate that is about 1/4" holes and the other is a real coarse plate, kinda triangle shaped holes.
Any suggestions? Itching to grind!
thanks

 

[Smokin Gator]

You've got the right one Mike. Cut the meat into strips about 1/2 inch wide, put 'em in the freezer for a few minutes to firm 'em up and grind away.

 

[boatnut]

You've got the right one Mike. Cut the meat into strips about 1/2 inch wide, put 'em in the freezer for a few minutes to firm 'em up and grind away.

thanks bro, I'll do the first batch with that and see how it comes out then check back here for more options.
later

 

[Q_Egg]

Heh__heh ... When I called Bosch to ask about this same concern, the head guru lady said gee, my Mom has had one of these for years and always uses the ~1/8" plate for everything. Good deal, since that is the only plate I have!

I try to hold the fat down when I can, and often buy Flank steak on sale and grind it for burgers. Maybe not as flavorful as some, but not too bad.


Tom B

 

[boatnut]

while on subject, does it ever pay to grind with say 1/4" plate then regrind with 1/8"? this grinding seems to have a learning curve!!

 

[Kevin]

while on subject, does it ever pay to grind with say 1/4" plate then regrind with 1/8"? this grinding seems to have a learning curve!!

When making sausage I'll sometimes course grind first, add seasonings and mix, then grind again with the 1/8" plate.

 

[SP]

When making sausage I'll sometimes course grind first, add seasonings and mix, then grind again with the 1/8" plate.

Same here

Some people just prefer a coarser grind on a tender meat.

 

[Smokin Gator]

I've heard of using both but never have. I season my meat before I grind it (unless I foget). The only think I have used the coarser plate for is chili meat. I also have a fine plate that I've only used once... for duck paté. It was great.

 

[swamprb]

I'm using a Kitchen-Aide with the large plate and when I tried to grind a second time, it was a mess, almost liquid. So I've only ground and mix by hand. Everything I've read was grind twice but it seems to be OK. Am I doing something wrong?

 

[jgh1204]

Swamp, are you chilling the meat before you grind a second time?

Also, best advice I can give on grinding, cut the meat into the smallest chunks that you have patience for. 3/4" at the biggest. Keeping the meat cold as mentioned above is important too.

 

[Jorge]

I'll do a course grind for chili, and a double grind using a coarse plate for sausage sometimes. If I'm just grinding some chuck or sirloin for hamburger meat I'll go with the finer plate, cut the meat into long strips and feed it to the grinder as needed. Cold is good for the meat.

 

[swamprb]

Everything I've read dosen't mention chilling before the second grind, so it makes sense to. Granted I'm only doing fresh sausage and not stuffing casings with the KA, but it seems too small to grind twice and use the stuffer attachment. Does anyone know if KA makes coarser meat grinding plates?