Thanksgiving 2009 day -14
Thankgiving 2009, minus 14 days the prep
OK, the beans are for a lunch a bit later in the week, but the meat is for meatballs. It does have to be ground, so we cut it into pieces small enough for the grinder.
Starting into the grinder above. Veal and pork, frozen, not solid, but below 32 F for sure.
And coming out of the grinder, bowl set in ice.
Above the meat balls, two half sheets of them, then into the freezer and the next morning into baggies.
Above phylo triangles being filled. These also have been frozen and await cooking.
OK, the beans are for a lunch a bit later in the week, but the meat is for meatballs. It does have to be ground, so we cut it into pieces small enough for the grinder.
Starting into the grinder above. Veal and pork, frozen, not solid, but below 32 F for sure.
And coming out of the grinder, bowl set in ice.
Above the meat balls, two half sheets of them, then into the freezer and the next morning into baggies.
Above phylo triangles being filled. These also have been frozen and await cooking.
Hi,
I found you from saint tigerlilly's recommendation. I got the kitchenaid grinder attachment and I was hoping you could give me some advice (you seem very adept at the whole meat grinding caper).
I want to grind some beef and pork for meatballs and spag bol but I don't really know what cuts of meat I should buy. Also, before you grind the meat how long do you freeze it for? I was hoping to be able to freeze some of the meat after it was ground but I'm a little worried about the food safety issue of partially freezing the meat, then partially thawing as it is ground and then refreezing. Is that why you had the meat going into a bowl over the ice bath?
Thanks in advance for any advice you could give me. Oh and by the way all your sausages look amazing - I'm hoping I'll eventually be able to do something like that - baby steps!!
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