And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
I no longer buy hamburger at the store. I wait until they have london broil or a roast for $2.99 a pound and grind it myself using my Kitchenaid. The only draw back is that you need to wrap a paper towel around the end where the ground meat comes out to stop the splatter that occurs. I just secure it with a rubber band. This grinder works like a champ.
Two things about the K.A. grinder attachment - first, it is hard to keep the meat at a cold enough temperature when trying to stuff casings with this - I wouldn't even try it.
The second thing, which is true for any grinder, you must have the meat at near or below freezing temperature, or you will have the issues with splatter that hjets references above. I cut my meat up into a size that fits my grinder and then put it into the freezer until it reaches 30 degrees, then grind.
Before I had my dedicated grinder, I processed several deer using the Kitchen Aid - so it is a capable grinder, but don't be persuaded by documentation that says it is also a good sausage stuffer - it isn't.
If I could justify the red part I'd already have the silver parts...
ReplyDeleteI no longer buy hamburger at the store. I wait until they have london broil or a roast for $2.99 a pound and grind it myself using my Kitchenaid. The only draw back is that you need to wrap a paper towel around the end where the ground meat comes out to stop the splatter that occurs. I just secure it with a rubber band. This grinder works like a champ.
ReplyDeleteExactly my method of splatter capture. Works great.
DeleteTwo things about the K.A. grinder attachment - first, it is hard to keep the meat at a cold enough temperature when trying to stuff casings with this - I wouldn't even try it.
ReplyDeleteThe second thing, which is true for any grinder, you must have the meat at near or below freezing temperature, or you will have the issues with splatter that hjets references above. I cut my meat up into a size that fits my grinder and then put it into the freezer until it reaches 30 degrees, then grind.
Before I had my dedicated grinder, I processed several deer using the Kitchen Aid - so it is a capable grinder, but don't be persuaded by documentation that says it is also a good sausage stuffer - it isn't.
A blender with a front PTO. Interesting.
ReplyDelete