{"id":15385,"date":"2012-04-09T10:18:06","date_gmt":"2012-04-09T14:18:06","guid":{"rendered":"http:\/\/foodembrace.com\/?p=15385"},"modified":"2012-04-09T10:18:06","modified_gmt":"2012-04-09T14:18:06","slug":"grinding-meat-at-home","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2012\/04\/grinding-meat-at-home\/","title":{"rendered":"Grinding Meat At Home"},"content":{"rendered":"

\"\"<\/a> We’ve been dabbling with the idea of grinding our own meat for burgers and homemade sausages.<\/p>\n

I knew nothing about grinding meat and but luckily my friend Rachel<\/a> had put on a class all about making sausage at home.<\/p>\n

Scott and I went to the class and bought a grinder attachement for the stand mixer right away.<\/p>\n

I’m still learning and this year I would like to explore this a little more.<\/p>\n

The first thing we did was make burgers!<\/p>\n

\"\"<\/a><\/p>\n

I forget what cut of meat I bought but I know it was a roast cut from Blues Creek. \u00a0I didn’t really know what cut to look for but threw caution to the wind. \u00a0I mean, no matter what I used I knew everything would work out.<\/p>\n

I chilled the mixing bowl, and all of the parts to the grinder until they were super cold.<\/p>\n

I cut up the roast and tossed it with a few spices and placed that in the freezer until it was cold and firm.<\/p>\n

Then it was time for the grinder!<\/p>\n

We got one good run through the grinder. We tried to put it through again for a finer grind but the meat kept getting caught up and stuck.<\/p>\n

Probably related to the cut I picked, perhaps it had too much connective tissue in it?<\/p>\n

Regardless the first grinding worked and we had ground beef ready for some patties!<\/p>\n

I made some burgers, let them chill in the fridge until it was dinner time, and we enjoyed a nice night of grilling.<\/p>\n

\"\"<\/a><\/p>\n

The burger was tasty and one of the better ones that we’ve made at home.<\/p>\n

It’s still a big learning process for me but hopefully this year I’ll be able to gain more experience with it.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

We’ve been dabbling with the idea of grinding our own meat for burgers and homemade sausages. I knew nothing about grinding meat and but luckily my friend Rachel had put on a class all about making sausage at home. Scott and I went to the class and bought a grinder attachement for the stand mixer […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[58,80],"tags":[13,67],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-409","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/15385"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=15385"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/15385\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=15385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=15385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=15385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}