Time to Grind!

[RickB]

The players. Bought a two pack of chuck roasts from Sams. One looked a little fattie so I’m thinking let’s add a little brisket to even it out.





Sliced to grind



Get the hardware ready. Bowl and Grinder in the freezer.



Let’s go



Looking good



Packaged in 1 lb packs. Into the fridge for a quick freeze before Vac Pac



Looking forward to this grind.

[Keymaster]

Nice grind of meats!! Looks good

[Pappymn]

Rick, I have a similar grinder. Do you end up wearing some on your shirt? Somebody said to use a zip lock bag opened on each end as a shield from the meat spray. Haven't tried that trick yet.

[RickB]

Rick, I have a similar grinder. Do you end up wearing some on your shirt? Somebody said to use a zip lock bag opened on each end as a shield from the meat spray. Haven't tried that trick yet.

Never had a meat spray   have no idea what your talking about.

[Pappymn]

I call it beef spit......on my shirt. Must be a me thing

[ACW3]

If the grinder and meat start to get a bit too warm, you will get "beef spit" on your shirt or apron.  That's how I tell when I need to either re-chill the meat, or hurry up!

Art

[Pappymn]

If the grinder and meat start to get a bit too warm, you will get "beef spit" on your shirt or apron.  That's how I tell when I need to either re-chill the meat, or hurry up!

Art

Thanks Art. I did not know that. And now I do!

[CDN Smoker]

I have done a bit of reading on sasuge making but I have not had the time yet.

What they do talk about is exactly what your doing.

Keep it cold, keep it cold, keep it cold.

[Chili Head]

Home ground is so much better!
I bet whatever you do with that brisket grind its going to be awesome!