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  #11 (permalink)  
Old 09-24-2008, 04:22 PM
ronn
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try pork fat instead of beef one time. makes it even better.
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  #12 (permalink)  
Old 09-24-2008, 07:14 PM
Hunting Man Hunting Man is offline
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I freeze the suet which makes it easier to grate it using a cheese grater into the burger. Southernman, it is a bit of work, but I know what's in the meat how it was handled and that's it is all mine and not mixed with someone elses. I have an old oster grinder that takes about 1/2 hr to do 18-20 lbs. ronn, I've tried everything but prefer the beef as it doesn't change the taste as much as pork.
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Old 09-24-2008, 08:08 PM
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check out a company called LEM products they have everything you need
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Old 09-24-2008, 08:35 PM
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Pardon my ignorance but........what is suet??
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Old 09-24-2008, 08:38 PM
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it's raw beef fat or mutton fat.
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Old 09-24-2008, 08:41 PM
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Ahhh thanks. I can see where it would work better frozen. I've been wanting to try this for the last couple of years. I may give it a try this year. My wife is sold on the burger and sausages from a processer here close but I might try a bit for starters.
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Old 09-25-2008, 04:57 PM
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Quote:
Originally Posted by Rozman62 View Post
I would like to buy a jerky gun and start to grind the meat to make jerky. It seems easy to do. Has anyone used one of these guns? How is the quality?
That's what I do and it takes a while if you have a small grinder like me. Grinding large pieces are hard but cutting them smaller works but takes alot more time. But after all that the jerky is very good with the gun. If you like jerky crispier or chewier just adjust dehydrator time. But the gun makes a thicker piece. Some guns come with a flat nozzle or tube nozzle for different varieties.
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Old 09-29-2008, 08:43 PM
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I agree Ronn I also use pork w/ mine I also use my wifes Kitchen aide w/ the grinde attachment works better if the meat is chilled in the fridge for at least 30 min. tried it once w/ fresh (warm) meat smoke was rolling out of the kitchen aide I thought I was next going into the grinder no problems since I started chilling it next attachment is the sausage shooter
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Old 09-29-2008, 10:43 PM
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Quote:
Originally Posted by gfdeputy2 View Post
I agree Ronn I also use pork w/ mine I also use my wifes Kitchen aide w/ the grinde attachment.
Im about to buy the grinder attachment for my wife's as well.. Thanks for tip and let me know how the sausage tool works.
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Old 09-29-2008, 11:58 PM
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It's a lot easier to butcher cold meat vs fresh warm meat. Aging it cold will give you more tender meat. I usually try to get 7 days aging in prior to cutting it up. Good beef suet comes in big white chunks and is hard to the touch. Suet is added just to hold the burgers tgether for cooking. Using the large orface plate on the grinder works well for chili.
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