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Thread: Okay All You Meat Grinding Folks... what to grind first?

  1. #1
    jmcquown Guest

    Default Okay All You Meat Grinding Folks... what to grind first?

    I think the guys at the grocery store finally got fed up with my selecting
    meat and asking them to grind it for me. So I broke down and bought an
    electric meat grinder. It's mfg by Sky Enterprises USA and is a 2.6HP 2000W
    grinder (with all the attachments, including those for stuffing sausage
    casings).

    I still have to move things around in my storage area off the kitchen to
    make room for it. I think I can relegate the fondue pot and the Interbake3
    pizelle/sandwich/waffle iron to the closet in the spare room. LOL

    Now I'm wondering what I should start off with. Ground beef using chuck
    roast and/or brisket? Sausage?

    The recipe for Chaurice sausage from The Gumbopages looks simple enough. I
    love Chaurice sausage. It can be ground as patties or piped into casings.
    (I'm sure I'd just start off with the patties.) The recipe looks pretty
    simple:

    Chaurice

    * 4 pounds lean fresh pork, butt or shoulder
    * 2 pounds fresh pork fat
    * 2 cups onion, finely minced
    * 1-1/2 tablespoons garlic, finely minced
    * 1-1/2 teaspoons cayenne
    * 1/2 teaspoon chili powder
    * 1 teaspoon crushed red pepper flakes
    * 8 teaspoons salt
    * 2 teaspoons freshly ground red pepper
    * 2 teaspoons dried thyme leaves, crushed
    * 5 tablespoons parsley, finely chopped
    * 3 bay leaves, finely crushed
    * 1/2 teaspoon allspice
    * 3 yards small sausage casing (optional)

    Cut the pork at fatback into small pieces. Mix together and run once through
    the coarse disc of a meat grinder, into a large bowl. Add the seasonings and
    mix thoroughly until the stuffing is very smooth and well-blended.

    Make into patties, and use within three days or freeze. Also, you can stuff
    the chaurice into casings; make each sausage about six inches in length.

    YIELD: Approximately 18 servings.

    I'd love to make Andouille but I don't have a smoker. Even if I did, I
    don't think I could find hickory or pecan wood easily around here.

    What say you? Ground beef, sausage... what to start with?

    Jill


  2. #2
    Melba's Jammin' Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?

    In article <[email protected]>,
    "jmcquown" <[email protected]> wrote:
    > What say you? Ground beef, sausage... what to start with?


    Ground beef for the practice. JMO.



    --
    Barb, Mother Superior, HOSSSPoJ
    Holy Order of the Sacred Sisters of
    St. Pectina of Jella
    "Always in a jam, never in a stew;
    sometimes in a pickle."
    Where are my pearls, Honey?

  3. #3
    George Shirley Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?

    On 7/23/2010 2:33 PM, Melba's Jammin' wrote:
    > In article<[email protected]>,
    > "jmcquown"<[email protected]> wrote:
    >> What say you? Ground beef, sausage... what to start with?

    >
    > Ground beef for the practice. JMO.
    >
    >
    >

    Naw, here's the place to go:

    http://dragon.sleepdeprived.ca/songb...ngs5/S5_73.htm

  4. #4
    brooklyn1 Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?

    "jmcquown" wrote:
    >
    >I think the guys at the grocery store finally got fed up with my selecting
    >meat and asking them to grind it for me. So I broke down and bought an
    >electric meat grinder. It's mfg by Sky Enterprises USA and is a 2.6HP 2000W
    >grinder (with all the attachments, including those for stuffing sausage
    >casings).


    Where did you buy that grinder?

    A 2.6 horsepower grinder is more then what's at most butcher shops.
    So I looked it up...
    If the specs are true it's a remarkabel bargain:
    http://tinyurl.com/2ehduas
    http://www.amazon.com/2000W-Electric...9914053&sr=8-1

    Compare to Cabela's largest grinder: http://tinyurl.com/3a75epz
    http://www.cabelas.com/cabelas/en/te...box.jsp.form23

  5. #5
    Ophelia Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?



    "George Shirley" <[email protected]> wrote in message
    news:[email protected] ...
    > On 7/23/2010 2:33 PM, Melba's Jammin' wrote:
    >> In article<[email protected]>,
    >> "jmcquown"<[email protected]> wrote:
    >>> What say you? Ground beef, sausage... what to start with?

    >>
    >> Ground beef for the practice. JMO.
    >>
    >>
    >>

    > Naw, here's the place to go:
    >
    > http://dragon.sleepdeprived.ca/songb...ngs5/S5_73.htm


    lol you are so badddddddddddd but I luvya))))

    --
    --
    https://www.shop.helpforheroes.org.uk/


  6. #6
    jmcquown Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?

    "brooklyn1" <[email protected]> wrote in message
    news:[email protected]..
    > "jmcquown" wrote:
    >>
    >>I think the guys at the grocery store finally got fed up with my selecting
    >>meat and asking them to grind it for me. So I broke down and bought an
    >>electric meat grinder. It's mfg by Sky Enterprises USA and is a 2.6HP
    >>2000W
    >>grinder (with all the attachments, including those for stuffing sausage
    >>casings).

    >
    > Where did you buy that grinder?
    >
    > A 2.6 horsepower grinder is more then what's at most butcher shops.
    > So I looked it up...
    > If the specs are true it's a remarkabel bargain:
    > http://tinyurl.com/2ehduas
    > http://www.amazon.com/2000W-Electric...9914053&sr=8-1
    >

    I won it on an eBay auction (brand new) for $84 plus free shipping. I won
    the auction on the 11th and it arrived last Saturday.
    It may not be 2.6HP - the first one I bid on did say that but I lost that
    auction and looked for another one. (The pictures were very similar.) It's
    a Sky 800 electric grinder. The thing is, I didn't unpack it until
    yesterday because I was still trying to find a place to store it.

    Jill


  7. #7
    jmcquown Guest

    Default Oh, And....Re: Okay All You Meat Grinding Folks... what to grind first?

    "jmcquown" <[email protected]> wrote in message
    news:[email protected]..
    > "brooklyn1" <[email protected]> wrote in message
    > news:[email protected]..
    >> "jmcquown" wrote:
    >>>
    >>>I think the guys at the grocery store finally got fed up with my
    >>>selecting
    >>>meat and asking them to grind it for me. So I broke down and bought an
    >>>electric meat grinder. It's mfg by Sky Enterprises USA and is a 2.6HP
    >>>2000W
    >>>grinder (with all the attachments, including those for stuffing sausage
    >>>casings).

    >>
    >> Where did you buy that grinder?
    >>
    >> A 2.6 horsepower grinder is more then what's at most butcher shops.
    >> So I looked it up...
    >> If the specs are true it's a remarkabel bargain:
    >> http://tinyurl.com/2ehduas
    >> http://www.amazon.com/2000W-Electric...9914053&sr=8-1
    >>

    > I won it on an eBay auction (brand new) for $84 plus free shipping. I won
    > the auction on the 11th and it arrived last Saturday.
    > It may not be 2.6HP - the first one I bid on did say that but I lost that
    > auction and looked for another one. (The pictures were very similar.)
    > It's a Sky 800 electric grinder. The thing is, I didn't unpack it until
    > yesterday because I was still trying to find a place to store it.
    >
    > Jill


    Here's the email I got from the seller after I won the auction:

    "We have shipped your eBay Auction US Item # 150465190112.
    NEW 2.6 HP 2000W ELECTRIC MEAT GRINDER INDUSRTRIAL"

    Jill


  8. #8
    Lynn from Fargo Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?

    On Jul 23, 2:42*pm, George Shirley <gmshir...@suddenlink.net> wrote:
    > On 7/23/2010 2:33 PM, Melba's Jammin' wrote:> In article<8au7rmF69...@mid..individual.net>,
    > > * "jmcquown"<j_mcqu...@comcast.net> *wrote:
    > >> What say you? *Ground beef, sausage... what to start with?

    >
    > > Ground beef for the practice. *JMO.

    >
    > Naw, here's the place to go:
    >
    > http://dragon.sleepdeprived.ca/songb...ngs5/S5_73.htm


    What a wonderful lyric! How come I never heard (of) that song?
    Lynn in Fargo
    Knows most of the verses to "Abdul a Bul Bul a Meer"

  9. #9
    jmcquown Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?

    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > In article <[email protected]>,
    > "jmcquown" <[email protected]> wrote:
    >> What say you? Ground beef, sausage... what to start with?

    >
    > Ground beef for the practice. JMO.
    >
    > --
    > Barb, Mother Superior, HOSSSPoJ


    >

    Thanks, Barb, I thought as much. There's lots of chatter here about what
    cut of beef to use. I think starting off with a (fatty) chuck roast,
    preferably purchased on sale Some folks mention brisket, but I've never
    seen a plain brisket that wasn't *huge*. I'd have the freezer space, sure,
    but I'm not sure how easily I can find find beef suet to supplement the fat
    content.

    Oh, and I know I'm not going to grind ribeye steaks. I'd rather just have
    the steak

    Jill


  10. #10
    zxcvbob Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?

    Melba's Jammin' wrote:
    > In article <[email protected]>,
    > "jmcquown" <[email protected]> wrote:
    >> What say you? Ground beef, sausage... what to start with?

    >
    > Ground beef for the practice. JMO.
    >
    >
    >




    Yep. Get the biggest, meanest, toughest brisket you can find. Cut it
    into big strips or hunks that will just fit in the hopper. Give the
    machine a workout and see how it does. (grind the meat twice; course
    plate, mix, and then fine plate)

    Bob

  11. #11
    zxcvbob Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?

    jmcquown wrote:
    > "Melba's Jammin'" <[email protected]> wrote in message
    > news:[email protected]..
    >> In article <[email protected]>,
    >> "jmcquown" <[email protected]> wrote:
    >>> What say you? Ground beef, sausage... what to start with?

    >>
    >> Ground beef for the practice. JMO.
    >>
    >> --
    >> Barb, Mother Superior, HOSSSPoJ

    >
    >>

    > Thanks, Barb, I thought as much. There's lots of chatter here about
    > what cut of beef to use. I think starting off with a (fatty) chuck
    > roast, preferably purchased on sale Some folks mention brisket, but
    > I've never seen a plain brisket that wasn't *huge*. I'd have the
    > freezer space, sure, but I'm not sure how easily I can find find beef
    > suet to supplement the fat content.
    >
    > Oh, and I know I'm not going to grind ribeye steaks. I'd rather just
    > have the steak
    >
    > Jill



    A "packer cut" brisket has plenty of fat, you don't need to add any
    suet. I sometimes trim a little of the fat off to make lean ground beef.

    Bob

  12. #12
    Steve Pope Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?

    jmcquown <[email protected]> wrote:

    >There's lots of chatter here about what
    >cut of beef to use.


    Look for some grass fed beef.


    Steve

  13. #13
    George Shirley Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?

    On 7/23/2010 4:21 PM, Lynn from Fargo wrote:
    > On Jul 23, 2:42 pm, George Shirley<gmshir...@suddenlink.net> wrote:
    >> On 7/23/2010 2:33 PM, Melba's Jammin' wrote:> In article<8au7rmF69...@mid.individual.net>,
    >>> "jmcquown"<j_mcqu...@comcast.net> wrote:
    >>>> What say you? Ground beef, sausage... what to start with?

    >>
    >>> Ground beef for the practice. JMO.

    >>
    >> Naw, here's the place to go:
    >>
    >> http://dragon.sleepdeprived.ca/songb...ngs5/S5_73.htm

    >
    > What a wonderful lyric! How come I never heard (of) that song?
    > Lynn in Fargo
    > Knows most of the verses to "Abdul a Bul Bul a Meer"


    I remember it from when I was a Boy Scout, that was our favorite
    campfire song. Just fit in with a bunch of eleven year old boys.

  14. #14
    Sqwertz Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?

    On Fri, 23 Jul 2010 16:19:13 -0400, jmcquown wrote:

    > I won it on an eBay auction (brand new) for $84 plus free shipping. I won
    > the auction on the 11th and it arrived last Saturday.
    > It may not be 2.6HP - the first one I bid on did say that but I lost that
    > auction and looked for another one. (The pictures were very similar.) It's
    > a Sky 800 electric grinder. The thing is, I didn't unpack it until
    > yesterday because I was still trying to find a place to store it.


    No-name brand out of Guangdong, China.

    -sw

  15. #15
    jmcquown Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?

    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 23 Jul 2010 16:19:13 -0400, jmcquown wrote:
    >
    >> I won it on an eBay auction (brand new) for $84 plus free shipping. I
    >> won
    >> the auction on the 11th and it arrived last Saturday.
    >> It may not be 2.6HP - the first one I bid on did say that but I lost that
    >> auction and looked for another one. (The pictures were very similar.)
    >> It's
    >> a Sky 800 electric grinder. The thing is, I didn't unpack it until
    >> yesterday because I was still trying to find a place to store it.

    >
    > No-name brand out of Guangdong, China.
    >
    > -sw




  16. #16
    jmcquown Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?

    "Sqwertz" <[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 23 Jul 2010 16:19:13 -0400, jmcquown wrote:
    >
    >> I won it on an eBay auction (brand new) for $84 plus free shipping. I
    >> won
    >> the auction on the 11th and it arrived last Saturday.
    >> It may not be 2.6HP - the first one I bid on did say that but I lost that
    >> auction and looked for another one. (The pictures were very similar.)
    >> It's
    >> a Sky 800 electric grinder. The thing is, I didn't unpack it until
    >> yesterday because I was still trying to find a place to store it.

    >
    > No-name brand out of Guangdong, China.
    >
    > -sw



    I'd much prefer to buy something made in the US. Show me some "comps".
    Examples in the $80 - $120 range that you can prove were made in the US. If
    so, I'll happily return this grinder and buy one of those.

    Jill


  17. #17
    Larry Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?

    jmcquown wrote:
    > "Sqwertz" <[email protected]> wrote in message
    > news:[email protected]..
    >> On Fri, 23 Jul 2010 16:19:13 -0400, jmcquown wrote:
    >>
    >>> I won it on an eBay auction (brand new) for $84 plus free shipping.
    >>> I won
    >>> the auction on the 11th and it arrived last Saturday.
    >>> It may not be 2.6HP - the first one I bid on did say that but I lost
    >>> that
    >>> auction and looked for another one. (The pictures were very
    >>> similar.) It's
    >>> a Sky 800 electric grinder. The thing is, I didn't unpack it until
    >>> yesterday because I was still trying to find a place to store it.

    >>
    >> No-name brand out of Guangdong, China.
    >>
    >> -sw

    >
    >
    > I'd much prefer to buy something made in the US. Show me some
    > "comps". Examples in the $80 - $120 range that you can prove were made
    > in the US. If so, I'll happily return this grinder and buy one of those.
    >
    > Jill

    Good luck returning that one.

  18. #18
    Nunya Bidnits Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?


    jmcquown <[email protected]> wrote:
    > "Melba's Jammin'" <[email protected]> wrote in message
    > news:[email protected]..
    >> In article <[email protected]>,
    >> "jmcquown" <[email protected]> wrote:
    >>> What say you? Ground beef, sausage... what to start with?

    >>
    >> Ground beef for the practice. JMO.
    >>
    >> --
    >> Barb, Mother Superior, HOSSSPoJ

    >
    >>

    > Thanks, Barb, I thought as much. There's lots of chatter here about
    > what cut of beef to use. I think starting off with a (fatty) chuck
    > roast, preferably purchased on sale Some folks mention brisket,
    > but I've never seen a plain brisket that wasn't *huge*. I'd have the
    > freezer space, sure, but I'm not sure how easily I can find find beef
    > suet to supplement the fat content.
    >
    > Oh, and I know I'm not going to grind ribeye steaks. I'd rather just
    > have the steak
    >
    > Jill


    Use untrimmed brisket, fat cap and all. You shouldn't really need to add any
    more fat.

    MartyB



  19. #19
    Nunya Bidnits Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?


    zxcvbob <[email protected]> wrote:

    > Yep. Get the biggest, meanest, toughest brisket you can find. Cut it
    > into big strips or hunks that will just fit in the hopper. Give the
    > machine a workout and see how it does. (grind the meat twice; course
    > plate, mix, and then fine plate)
    >
    > Bob


    Why twice? I find that too much processing makes the grind mushy.

    MartyB



  20. #20
    michael thompson Guest

    Default Re: Okay All You Meat Grinding Folks... what to grind first?

    On Jul 23, 2:11*pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
    > I think the guys at the grocery store finally got fed up with my selecting
    > meat and asking them to grind it for me. *So I broke down and bought an
    > electric meat grinder. *It's mfg by Sky Enterprises USA and is a 2.6HP 2000W
    > grinder (with all the attachments, including those for stuffing sausage
    > casings).
    >
    > I still have to move things around in my storage area off the kitchen to
    > make room for it. *I think I can relegate the fondue pot and the Interbake3
    > pizelle/sandwich/waffle iron to the closet in the spare room. *LOL
    >
    > Now I'm wondering what I should start off with. *Ground beef using chuck
    > roast and/or brisket? *Sausage?
    >
    > The recipe for Chaurice sausage from The Gumbopages looks simple enough. *I
    > love Chaurice sausage. *It can be ground as patties or piped into casings.
    > (I'm sure I'd just start off with the patties.) *The recipe looks pretty
    > simple:
    >
    > Chaurice
    >
    > * * * *4 pounds lean fresh pork, butt or shoulder
    > * * * 2 pounds fresh pork fat
    > * * * 2 cups onion, finely minced
    > * * * 1-1/2 tablespoons garlic, finely minced
    > * * * 1-1/2 teaspoons cayenne
    > * * * 1/2 teaspoon chili powder
    > * * * 1 teaspoon crushed red pepper flakes
    > * * * 8 teaspoons salt
    > * * * 2 teaspoons freshly ground red pepper
    > * * * 2 teaspoons dried thyme leaves, crushed
    > * * * 5 tablespoons parsley, finely chopped
    > * * * 3 bay leaves, finely crushed
    > * * * 1/2 teaspoon allspice
    > * * * 3 yards small sausage casing (optional)
    >
    > Cut the pork at fatback into small pieces. Mix together and run once through
    > the coarse disc of a meat grinder, into a large bowl. Add the seasonings and
    > mix thoroughly until the stuffing is very smooth and well-blended.
    >
    > Make into patties, and use within three days or freeze. Also, you can stuff
    > the chaurice into casings; make each sausage about six inches in length.
    >
    > YIELD: Approximately 18 servings.
    >
    > I'd love to make Andouille but I don't have a smoker. *Even if I did, I
    > don't think I could find hickory or pecan wood easily around here.
    >
    > What say you? *Ground beef, sausage... what to start with?
    >
    > Jill



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