We Carry Many Meat Grinders, Both Electric And Hand Models In Different Sizes - We Also Carry Corn Grinders.
Tips on Grinding And Mixing Meat
For safety, keep the temperature of the meat as cold as possible during grinding and mixing (under 40 degrees).
Coarse grind the meat - Using a large hole plate such as a kidney plate.
Add the ingredients - Make a slurry by mixing the spices, additives and cures with water. Water is added to dissolve the ingredients, to facilitate the mixing and to give the products their characteristic texture and taste. This slurry should be added between the coarse and the final grind.
Make the final grind - Using a smaller hole plate to get desired consistency & texture
Grinding improves the uniformity of the product by distributing the ingredients and making the particles the same size. Unless you have a mixer, it is better to work with small batches (25 pounds or less) to ensure the cure and seasoning can be more evenly distributed. If you don't have a grinder, buy ground meats, add the seasonings and mix thoroughly by hand.