Ungart
Member
I bought one of those grinding attachments for my Kitchenaid stand mixer. I have questions!
First - what's the best cut to grind for hamburger meat? I bought a chuck roast because I like a good 80/20 mix but then I cut out some of the larger chunks of hard fat - I'm guessing I should probably leave them in there?
Second - what's the secret to grinding pork? The beef went off without a hitch but when I tried to grind the pork I ended up with a gooey mess. I'm thinking I need to use a leaner cut like pork loin or I need to freeze the chunks before putting them in the grinder?
Any tips or information would be helpful, thanks!
First - what's the best cut to grind for hamburger meat? I bought a chuck roast because I like a good 80/20 mix but then I cut out some of the larger chunks of hard fat - I'm guessing I should probably leave them in there?
Second - what's the secret to grinding pork? The beef went off without a hitch but when I tried to grind the pork I ended up with a gooey mess. I'm thinking I need to use a leaner cut like pork loin or I need to freeze the chunks before putting them in the grinder?
Any tips or information would be helpful, thanks!
