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Step 2Cut and grind meat
Because I was buying so much bacon, the butcher at the supermarket was able to give me a whole slab of the stuff, as opposed to the sliced strips. Just getting that much pure, uncut bacon was like being taken on board the meat mother ship, but enough bacon porn, on with the job at hand.
I removed the skin from the slab, chopped the meat into 1 inch cubes and fed it into the grinder. The Kitchen Aid meat grinding attachment made quick work of it, and in no small part due to the amount of fat that was present in the mix.
Eric had found that sausages packed best on his Kitchen Aid mixer when the ingredients were cold, so we placed the ground meat in the freezer for half an hour while we prepped the other ingredients.
I removed the skin from the slab, chopped the meat into 1 inch cubes and fed it into the grinder. The Kitchen Aid meat grinding attachment made quick work of it, and in no small part due to the amount of fat that was present in the mix.
Eric had found that sausages packed best on his Kitchen Aid mixer when the ingredients were cold, so we placed the ground meat in the freezer for half an hour while we prepped the other ingredients.
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Feb 26, 2009. 6:42 AMelvisisdead
says:
Don't underestimate the "keep it cold" step. if you don't keep it cold, the fat will melt, and bind up the grinder.
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