1/3 Photos of Ground Meat! "making Your Own"
Grind Your Own Beef to Control the fat and fillers that is in your in ground beef. This so easy and done in no time. No cooking time because this recipe is to show how to ground your own meat using a food processor. Cooking time depends on what you make from burgers to meatloaf, sloppy Joe's, or just a meat sauce. http://www.recipezaar.com/bb/viewtopic.zsp?t=273368
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Units: US | Metric
- 1 lb chuck roast (85 percent lean semi frozen, untrimmed 1 inch chunks)
- 1/4 lb pork loin (semi frozen, untrimmed 1 inch chunks ,) (optional)
- 1Place in a food processor the meat with a metal blade, taking care to process in small (no more than 1/2-pound depending on the size of your processor) batches.
- 2Pulse in short 1- to 2-held second bursts until the desired consistency is achieved, about 10 pulses. (Count one one thousand two one thousand).
- 3Pulsing is key do not let it run.
- 4Pulsing distributes the pieces for more even chopping and avoids excess heat from friction that could turn your ground beef into mass of mush.
- 5Add any seasoning (like garlic, herbs, onions) for a recipe, right in before beginning to process.
- 6For burgers, a coarse grind is the way to go.
- 7For meatloaf and meatballs, a finer grind helps the meat compact, blend with other ingredients, and hold its shape.
- 8Ground beef usually comes from one of three cuts: chuck, round or sirloin.
- 9Chuck is my favorite choice; it's a little fattier than the others, but gives great flavor.
- 10Ground beef from the round or sirloin tends to be leaner, a good thing if you're counting calories but a bad thing if you want the juiciest, most dynamic burger possible.
- 11If meats are lean add olive oil, tomato juice, egg so it is moist. For best results your ground meat should have at least 10 percent fat to meat ratio.
- 12My favorite is 85 percent lean ground chuck. The fat is where the flavor is, and it also adds moisture for a juicier end result.
- 13Yes turkey, chicken, pork, veal, lamb can be ground as well.
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Nutritional Facts for Ground Meat! "making Your Own"
Serving Size: 1 (94 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 158.7
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 3.0 g
- Cholesterol 74.8 mg
- Sodium 91.8 mg
- Total Carbohydrate 0.3 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 23.9 g