Mastering the Meat Grind
The difference between a commercial grind and a kitchen-processed one is control. When you handle the process yourself, you decide the exact ratio of lean to fat and the coarseness of the cut.
Cold is your primary ingredient.
If the fat softens, it will clog the grinder and turn into a sticky mess. Chill the grinder parts and the meat before you begin.
- meat grinder attachment or manual grinder
- heavy-duty mixing bowl
- baking sheet
- food-safe thermometer
What goes in.
- 2 lbchilled pork shoulder or beef chuck, cut into 1-inch cubes
- 8 ozchilled back fat, cut into 1-inch cubes
- 1 tbspkosher salt
- 1 tspfreshly cracked black pepper
The Protein Extraction
Mixing the salt into the cold meat develops the proteins. You know it is done when the mixture becomes tacky and begins to cling to your hand like velcro.
The method.
Chill the equipment
Place your grinder blade, plate, and the auger in the freezer for at least 30 minutes before starting.
Prep the meat
Lay the meat and fat cubes on a baking sheet in a single layer and place in the freezer until the edges start to stiffen, about 15 minutes.
Grind
Feed the meat and fat through the grinder using a steady, rhythmic pressure. Do not force the meat down; let the auger pull it through.
Season
Sprinkle the salt and pepper over the ground mixture while it is still ice-cold.
Mix
Using your hands, fold the meat over itself in the bowl until the strands of protein begin to bind. Stop immediately once the mixture looks uniform and tacky.
Other turns to take.
Coarse Grind
Use the largest plate size for a texture that holds up well in chili or rustic sausages.
Double Grind
Pass the mixture through the plate a second time for a tighter, more compact texture suitable for fine-textured meatballs.
When it doesn't go to plan.
Trim gristle and silver skin from the meat before freezing, as these will wrap around the grinder blade and stop the flow.
If the mixture starts to look smeary or shiny during grinding, stop and put the meat and grinder parts back in the freezer.
Keep a bowl of ice water nearby to rinse your hands if they get too warm while mixing.
The ones that keep coming up.
Why is my meat coming out like a paste?
The fat reached room temperature. Keep your ingredients and your tools as close to freezing as possible throughout the entire process.
Do I have to add fat?
Fat is essential for moisture and flavor. If you use lean meat only, the result will be dry regardless of your technique.
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