Janet Bostwick said...

>
> "notbob" > wrote in message
> ...
>> On 2009-10-04, brooklyn1 > wrote:
>>
>>> Try this instead:
>>>
>>> http://i36.tinypic.com/346vuc1.jpg
>>
>> Howz the price compare, Shel?
>>
>> http://tinyurl.com/ybh4wkr
>>
>> Cabela's has larger grinders, too, including commercial grade refurbs.
>>
>> http://tinyurl.com/yeb3bbt
>>
>> nb
> Are they made by the same outfit? I've been running my beef through my
> food processor for the time being, but want a grinder. I guess now is
> the time. Janet


That Waring Pro grinder looks very capable. I noticed it has a reverse
setting. I'm sure it's there for good reason. My KA doesn't have that
feature.

KA's grinder manual mentions to twice grind meats. First with large holes
then again with small holes.

I large ground some meat but the resulting burgers fell apart in the pan.

What benefit single small grind makes, I dunno, except maybe longer stringy
grind, same as the single large grind.

A few times I bought ground turkey. The "ground turkey breast" had bits of
cartilage ground in and cooked up bone dry with terrible consistency. The
"ground turkey," was dark meat was juicy and flavorful and no cartilage.

I've been meaning to grind up brisket for burgers. I've heard it's very
good, only I forget the recommended cut of brisket.

Andy