I am starting this thread because of the present I bought myself for christmas. An STX Megaforce aircooled meat grinder with #12 sized head. It came with 3 grinding plates, 3 blades, a beaner plate for stuffing sausages, a few different sized sausage stuffing tubes and a Kebbe attachment:. Its no LEM grinder, but i couldn't justify the step up from 200 to 500 dollars. But it gets great reviews and has all metal grinding components and the large #12 head. It supposed to be able to do ~215lbs of meat an hour:
So to start with I am doing a day 1 grind, but will pLog the rest. I have natural hog casings on the way and will make some Bratwurst next weekend. So for day 1 I am doing two things:
1. Ground beef
2. Breakfast sausage
I am on #1 right now and I am doing a mix of 1/3 Chuck Round roast (pretty lean and beefy), with 1/3 regular chuck pot roast (fatty and neutral), and 1/3 TriTip (very lean super beefy). Now some people might scoff at the TriTip because of how lean it is, but the trick is to buy them untrimmed. Then the back has a 1 1/2 inch fat cap that you cut off to add to the mix:
So i took them an cut some strips and cubes of all the meats. I then eyeballed the fat content and added back some of the tri tip fat cap. I split into two batches. The large batch on this pan is the mix of 1/3 of everything:
The second mix is mostly the Chuck Pot with Tri/Tip,.a ration of 45%/45% with some fat added in to fill the last 5%. Now when I grind I will take a picture of this batch. This will be my ultra burger recipe. When I am feeding it through the meat grinder, this batch will get 3 pieces of Jalapeno bacon!:
Edited cause GIP: The missing 5% in that equation is the bacon lol.
The grinder parts and meat are in the freezer for a bit to stiffen them up for grinding. Will post more pics later.
Also will post pics of the different sausages I will be doing. I got a device to let me cold smoke in my green egg so cured smoked meats will be done.
So to start with I am doing a day 1 grind, but will pLog the rest. I have natural hog casings on the way and will make some Bratwurst next weekend. So for day 1 I am doing two things:
1. Ground beef
2. Breakfast sausage
I am on #1 right now and I am doing a mix of 1/3 Chuck Round roast (pretty lean and beefy), with 1/3 regular chuck pot roast (fatty and neutral), and 1/3 TriTip (very lean super beefy). Now some people might scoff at the TriTip because of how lean it is, but the trick is to buy them untrimmed. Then the back has a 1 1/2 inch fat cap that you cut off to add to the mix:
So i took them an cut some strips and cubes of all the meats. I then eyeballed the fat content and added back some of the tri tip fat cap. I split into two batches. The large batch on this pan is the mix of 1/3 of everything:
The second mix is mostly the Chuck Pot with Tri/Tip,.a ration of 45%/45% with some fat added in to fill the last 5%. Now when I grind I will take a picture of this batch. This will be my ultra burger recipe. When I am feeding it through the meat grinder, this batch will get 3 pieces of Jalapeno bacon!:
Edited cause GIP: The missing 5% in that equation is the bacon lol.
The grinder parts and meat are in the freezer for a bit to stiffen them up for grinding. Will post more pics later.
Also will post pics of the different sausages I will be doing. I got a device to let me cold smoke in my green egg so cured smoked meats will be done.
