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Western Oregon | I grind our own meat. Deer, elk, beef, bear, turkey, chicken. I bone everything before I freeze. Cut roasts and other cuts but will use it for ground meat later. I like to keep pieces as big as I can. Freeze, then thaw for a while before grinding. I will grind a months worth of 2, Rest is frozen as solid meat. I don't like ground meat frozen for very long, rather grind as needed. Plus it gives me more ways to use the meat. We make our own sausage and sausages so grind that too. Yes double grind is the way to go, also grind once, add seasonings, then grind again. Mixes spices better. Now with new dentures, most ends up ground. Rather just have burger or sausage(s) anyway at my age....James | |
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Anybody grind hamburger on a regular basis?
