Betty Lou's TGIF Recipe: Meat Grinding

Today we're going to grind meat!

I really like ground meat for its versatility and variety. Unfortunately you get charged for the convenience of the butcher or suppler grinding the meat. Why not cut out the middle man (pun lol) and save some money too! Many larger cuts of meat are often cheaper because the butcher doesn't have to do much to the meat. Take advantage of those value hunks of meat and get some of the best deals. What would you say to .86¢ a pound for a pork shoulder roast? I didn't say no, that's the meat in the pictures! Buy different cuts of beef like chuck, sirloin and round to make the perfect meat loaf or burger. Keep unseasoned ground pork around for breakfast sausage or Swedish meatballs. For a figure friendly substitute try chicken and turkey.

There are so many wonderful budget friendly meals that can be made with just a pound of ground! 

Spaghetti sauce
Tacos

Meatloaf 

Meatballs

Shepherd's pie

Burgers

Sloppy Joe's

Biscuits and gravy

Chili

Hash

Meat pies

That's just the tip of the iceberg!

I <3 my Oster!

This is my trusty partner in crime. After many many years this Oster still works great! If you don't have a meat grinder you could invest in one for as little as $20 or see if your local butcher with grind your meat selections for free.

Pork:)

Grinding meat is simple, cut all the meat into small cubes not bigger than the grinders loader tube and if you are adding extra fat cut the fat into much smaller cubes, maybe 1/4 the size of the meat. This allows you to spread the fat throughout the meat for better flavor and not biting into a chunk of fat later. Use the same principle if your going to add fruit or cheese to link your our sausages.

On my first grind I just alternate meat and fat. Don't worry if it doesn't look even when the meat comes out. I like to grind a second time for even fat distribution and a smoother consistency. That's it, make something yummy with your ground meat!

This is one of my favorite food show on TV! Good Eats with Alton Brown.

Enjoy