Good ground meat is a matter of temperature and sharp steel. Keep everything cold, cut the meat into cubes, and let the grinder pull it in; don't force it.
Mississippi State University Extension says to chill meat to about 32°F before grinding and keep it at 40°F or below while you grind and mix. USDA notes bacteria multiply rapidly between 40 and 140°F.
Step by step
- Chill the parts. Put the head, auger, knife and plates in the freezer for 30 minutes to an hour.
- Trim and cube. Remove silverskin, tendons and glands. Cut meat and fat into 1- to 1½-inch cubes.
- Chill the meat. Spread the cubes on a tray and freeze until firm at the edges, about 32°F.
- Assemble correctly. Auger, knife with its flat side against the plate, plate, then the ring, snug but not cranked down.
- First grind, coarse plate. Feed steadily; use the stomper only to nudge.
- Second grind, fine plate for sausage or a finer burger. Mississippi State Extension recommends a ½- to ¾-inch first grind and a 3/16-inch second.
- Back into the fridge right away, then cook or freeze.
Signs something is wrong
If the meat comes out shiny, pasty or in smeared strings instead of distinct strands, it's too warm, the knife is dull or backwards, or sinew is wrapping the knife. See troubleshooting.
USDA advises cooking ground beef, pork, lamb and venison to 160°F, and ground chicken and turkey to 165°F, checked with a thermometer. Color isn't a reliable sign of doneness.
What next
Freeze it flat in vacuum bags (how to vacuum seal meat), make sausage, or turn it into jerky (ground beef jerky).
