I always added a thin board to the top and bottom so you can really crank on the clamp..It gets annoying quick when the grinder won't stay still
My brother and I used to buy whole pork butts and make bratwurst..We used his grinder for that...same style different brand ,it had the attachment so you could slip intestine casing over the nipple...First we would grind the whole butt..add whatever seasoning ya like and run it back thru and into the intestines...Man this is making me wanna get with my brother and make a batch. It's been years..I have a giant hind quarter from a deer I could even mix with the pork ?
Don't forget to put the blade, auger , plate in the freezer for a while prior to grinding ..and have your meat chilled in the freezer too....can't go wrong with a burger. If the timing is right I am seeing an awesome bacon cheese steak burger ?
Yeah you don't want that stuff getting warm. Alton Brown sticks it in the freezer and I think he actually used ice cubes once but I'm not sure.
We are going to make this happen for sure. What wonderful timing.
I'm def going to have a talk with my local butcher and see what I can get my hands on.
Some things just seem better off being bought. When I was in France, very few people did their own baking, especially in the city where they have small kitchens and tiny ovens by US standards. Of course, you could get an amazing baguette or croissant on every corner in France, unlike the US.
I hear ya brother. Like, pho, banh mi, California burritos, tripas, buche, corned beef hash. I tried making em but I guess I suck? Leave it to the pros type of thing?
I make a mean homemade corned beef hash! But im partial to the cans too. That Mary Kitchen was dinner just a couple nights ago in fact. Couple sunny side up eggs, slice of cheddar and some hot sauce, cant go wrong!
Bahahahahahah fuck em lmaoooo ? now you’re giving me ideas when I hit the thrift looollllll ?
