After I finished sharpening the grinder plates and knives last night, I pulled out the 12# bag of antelope meat I had froze to be ground, along with 3.75# brisket trim fat. Filled an ice chest with cold water and let the meat thaw overnight. I took the heart out, trimmed it and ran that through the grinder first, pulled that meat and set it aside.
After filling the 1# meat bags, I had 13# and what was left in the stuffer hopper and horn. I added that to the ground heart in a pot and braised that down with onion, bell pepper, celery and garlic to brown down the meat good. Added a shot of wooster sauce, little hot sauce and some cajun seasoning, little water and added the left over rice.
Good meal and I had to cook what was left in the stuffer anyhow...
BTW, grinder plate and knife worked great! Ready for the big processing day!
After filling the 1# meat bags, I had 13# and what was left in the stuffer hopper and horn. I added that to the ground heart in a pot and braised that down with onion, bell pepper, celery and garlic to brown down the meat good. Added a shot of wooster sauce, little hot sauce and some cajun seasoning, little water and added the left over rice.
Good meal and I had to cook what was left in the stuffer anyhow...
BTW, grinder plate and knife worked great! Ready for the big processing day!