redkneck Posted November 18, 2009 Report Share Posted November 18, 2009 Been a long time since I ground my own meat. Trying to finish off a doe before the wife and kids get home from gym tonight (the kitchen looks like a mess). Just making burger atm, but I got a question. I'm running it through a 3/8 plate first, then bagging it through a 3/16 plate. Seems a bit fine to me. I'm just making your all purpose burger for spaghetti, burgers, etc. What are you guys doing? I'm adding 0 fat on this batch, much to my dismay, but going on the advice of trusted associates on here, lol. Just need some advice..... FAST! Quote Link to comment Share on other sites More sharing options...
Snipe Posted November 19, 2009 Report Share Posted November 19, 2009 Sorry for the delay...Long day at the office, Just grind one time.. If you are looking for burger to use in soups and stews, spaghetti, casseroles... Add no fat.. If you plan on like making meatloaf, venison burgers you should add some fat.. 20-30%. You can use beef or pork fat.. I prefer pork.. better flavor.. Quote Link to comment Share on other sites More sharing options...
redkneck Posted November 19, 2009 Author Report Share Posted November 19, 2009 Thank you Ken. And thanks for the PM, it may be needed in the future! Your advice means more than you know Now, on that all purpose, one grind stuff.... what plate works the best? Quote Link to comment Share on other sites More sharing options...
Snipe Posted November 19, 2009 Report Share Posted November 19, 2009 Thank you Ken. And thanks for the PM, it may be needed in the future! Your advice means more than you know Now, on that all purpose, one grind stuff.... what plate works the best? I have found the 3/16" plate is a good universal plate.. Other than Chili or Goulash grind.. Use a 3/8 or better yet 1/2" plate Quote Link to comment Share on other sites More sharing options...
Stone Cold Posted November 26, 2009 Report Share Posted November 26, 2009 I use a 1/2" and I also add bacon for some of it. I use 10 lbs of meat to 3 lbs of bacon. It makes great burgers and my kids are not really good deer eaters but they ate these up like hotcakes! Quote Link to comment Share on other sites More sharing options...
redkneck Posted November 26, 2009 Author Report Share Posted November 26, 2009 Pro-ciate the info SC. I gotta lotta meat in the cooler that I got to grind up, then also got 2 in the freezer. The season aint even started good yet either.... Going to make up a lot of different grinds before it's over. Hopefully I'll get that smoker started before long, but if not, I can still get my smoked sausage from my processor. Thanks again bud. Quote Link to comment Share on other sites More sharing options...
muzzy1 Posted November 26, 2009 Report Share Posted November 26, 2009 HI, i do grind all mine two times,you dont have to but we like it that way.We never ad fat to our burger,only if were making brats,summer sausage,breakfast sausage.the bacon thing sounds cool, my give that a try.. Quote Link to comment Share on other sites More sharing options...
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