Its been a busy week. Nice to finally finish with the cow - the last of the butchering is the most fun... hamburger grinding!With a big, heavy duty grinder it is fun and straightforward. The one we use is a 1HP.
The other secret to easy grinding is to have the meat already in strips - just feed them in. The first year we had big chunks of meat that we had to cut up at grinding time.
We first do a 'coarse' grind, and then put all the meat back through the 'fine' grind.Careful, son - no fingers in the hamburger!
Hamburger is where the freezer-bags really save time. Just stuff and seal. The double-zipper bags also are valuable - to make sure they seal and don't pop open in the freezer.Most of this is ground steak. It is FANTASTIC! We got about 250-300 lbs of burger this year.
The cow is DONE.
