Reply to thread

Message: [QUOTE="August_West, post: 2995769, member: 1047"] Ill mark this thread and come back to it because I got a meat grinding attachment for my Kitchen-Aid and have only played around with it a couple times. I did a Chuck and Brisket mix and grind last week, and it was good but it wasnt as good as I thought it should be or expected it to be. I need to experiment with the fat ratios in the grind and the Chuck to Brisket ratios. Plus the grind itself wasnt at the consitency I wanted. Way harder than I thought it would be. Lots of work. But a cheeseburger begins and ends with the beef. Would like to fine tune it to a standard and then forget about it and just have a good grind recipe. Going to take a while, dont have the calories or time to spare. Prime 16 -New Haven Haywire - Westbrook Jack Rabbits - old saybrook [/QUOTE]