On the market today, there are a wide range of meat grinder models. Therefore, you can easy to choose the best meat grinder for your home by many guides . However, do you know that how to use and care it is more important than owning the best meat grinder? In fact, there are more things which need to be cared when utilizing a meat grinder than your think. In term of how to assemble your meat grinder, what you will do is to assemble the model with your needed plate then take your trimmed meat (ensure that you don’t put connective tissues and sinew into meat grinder for trimming), feed that into your meat grinder’s hopper, turn it on (in case you use a meat grinder attached to stand mixer, the way to go is a relatively fast speed. Normally, from six to eight will give the best result). Finally, let you press your meat through then ground meat simply. Whilst grinding, you should keep in mind the following things:
Keep Everything Cold
This is very important because fat leaks out, warm meat smears especially your meat is going to come out with a cooked texture like dry and pulpy papier-mâché. That’s why you must put your meat grinder and other remaining parts in freezer within as little as an hour before performing even keeping in there all the time is also ok. If you would like to get meat for grinding anytime, there should be available meat in freezer. In the event of making sausage, you will need many grinds. To keep it cold during grinding process, let you grind your meat into a bowl which is put inside another one with full of ice.
Trim The Meat As Well As Possible
Normally, smearing is caused by a little bit sinew caught around your meat grinder’s blade. Don’t let it to be dull. To prevent it, you must trim meat as well as possible. You ought to end up your meat smooshing through the holes on its plate in place of chopping your meat, if you want to get a chewed up texture.
Watch To Smear
While meat comes out of your grinder model, you had better always keep your eyes on it. Moreover, it will be very ideal for it to come out following every hole in little pieces discretely. Even both meat and fat ought to be identified clearly. You will be in trouble, in case it begins coming out like a mass looking moist as well as collecting on the die’s surface. Luckily, if your model gets a reverse function, you can see how it fixes itself. On the contrary, it don’t run well, let you remove your mechanism for cleaning the blade and beginning over.
Keep The Blade Sharp
It is more important for this part to be taken care of and paid attention more because a dull blade is going to smear your meat. Whether or not you utilize plate and blade again and again, it should always run well. Everytime when you utilize the metal grinds, it will down microscopically so the contact between plate and blade had better be as tight as possible. There are no any grinds as smooth as the well-used and well-care meet grinders. If your blades are too dull, you need regularly resharpen it about once a year. What’s more, you should use a moderately well-used meat grinder or prepare some blades as replacements. It is especially essential for some bucks.
Keep The Plate Clean
The best method to keep yourself away diseases is to allow your meat to stick and dry the blade. Ensure to wash and remove all its parts. After all, even you stick a stainless stell model in dishwasher, its plate may tarnish because it is made from a different die-cast material. The best way is to clean it by your hands in hot soapy water as well as dry it with a clean towel carefully after using.
Grind From Small To Big Die
In case you want extra-fine grinds for certain kinds of sausages, you must ensure to grind meat twice then cold that again between batches. First is through a big 1/4-inch die after that the second time is through a smaller model. It is the most effective method in order to not only prevent smearing but also give users more grind especially giving a good texture of sausage in the end.
Meat For Burgers After Forming Burgers And Salt Meat For Your Sausages Before Grinding
To get a big impact on the final texture, let you add salt on meat. What’s more, adding before mixing and grinding, it will dissolve a little protein which allows it to crosslink easier into close-fitting matrix and lead to a sausage like, springier texture.