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Need help with my meat LOL

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  • Need help with my meat LOL

    Catchy title I know.
    So i have ventured into grinding my own ground beef.
    I do love it so far but I have a couple of problems
    I've been buying chuck roast that I have been finding on great sales and stocking up when they are on sale.
    Problem 1 when making hamburgers to put on the grill they won't stay together and falling apart I apply no additives to my hamburgers except for salt pepper.
    Problem 2. in a meatloaf it seems to be extremely mushy not really sticking together we have tried it with egg and bread crumbs for a binder any suggestions .
    Thanks in advance

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  • #2
    What’s your fat content? Yer not trimming the chuckies are you? Or getting lean ones? You want at LEAST 80/20 Fat.
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      Nope everything goes in the grinder I do not trim the fat and I don't particularly pick out lean ones because I do want a fat content.
      I learned this when I started making sausage fat is your friend in sausage aspects but no I do not trim my chuck.

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      • #4
        I buy chuck rolls all the time, and grind them up for whatever. Usually, they have a good ratio fat/meat content, which really helps. Never had any problem with the burgers falling apart. Maybe what you're buying is too lean?

        Also, what size plates are you using on your grinder?


        Drinks well with others



        ~ P4 ~

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        • #5
          Onlyist thing I can think of is, need more fat!
          Mark
          sigpic


          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
          Smoked-Meat Certified Sausage Head!

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          • #6
            Hmm OK... nice and cold when ground? “Stiff” grinder sized chunks from the freezer helps... and what plate size? I’d recommend a 3/16...
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              I use the two plates that came with my big bite number 12 grinder so like a quarter and then a 1/8 I believe

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              • #8
                And yes ice meat cubes or strips when I grind them they are almost Frozen

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                • #9
                  Also..I assume you work the meat a bit into the patty.
                  ..not just grab a handfull and smash it with a spatula into the pan/grill...

                  If using a press.. work meat a bit into a ball..then press.
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                  • #10
                    Originally posted by Richtee View Post
                    work meat a bit into a ball..then press.
                    That gonna hurt!
                    Mark
                    sigpic


                    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                    Smoked-Meat Certified Sausage Head!

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                    • #11
                      And yes I do play with (cough) I mean work with my meat a lot before I make it into a Patty 😂

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                      • #12
                        I think it's the fat content... I usually double grind, starting out with a large plate, then down a size. And what Rich said about working the meat a bit.


                        Drinks well with others



                        ~ P4 ~

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                        • #13
                          Well..damn man... WAIT!

                          DO NOT USE A ROTISSERIE
                          In God I trust- All others pay cash...
                          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                          • #14
                            Originally posted by Richtee View Post
                            Well..damn man... WAIT!

                            DO NOT USE A ROTISSERIE
                            You can work your meat however you want...


                            Drinks well with others



                            ~ P4 ~

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                            • #15
                              Originally posted by HawgHeaven View Post
                              I think it's the fat content... I usually double grind, starting out with a large plate, then down a size. And what Rich said about working the meat a bit.
                              That's exactly what I do to I double grind.

                              Sent from my XT1080 using Tapatalk

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