I think I will, I'll let you know. A hand crank may be the answer. I'm not to the point where I do sausage or a large quantity.Try a pound for some burgers and see if you like it or not .
Thanks DougIt can be done, but you will have a rough time getting the consistency you'd get with an actual grinder
I do it all the time with ham also, usually with Thanksgiving leftovers. Good idea on chilling the meat. Probably stick it in the freezer for a few.I haven't done it for burger meat, but do it all the time with ham for salad. Like said above keep the meat well chilled and use the pulse button instead of letting her rip. Also you may want to make it a little fattier. Sort of like 80/20 to get the meat to hold its patty shape when forming the burgers.
Chris
Thanks Dave, I don't want to take it that farAlso food processors are used for emulsifying the meat in things like hot dog and bologna
Lot of people chop their BBQ like that around here.Two sharp cleavers and almost frozen meat till I get the consistency I want.
Do your knife work first . Cut 1/2 inch cubes . Process in small batches .I think I will, I'll let you know. A hand crank may be the answer. I'm not to the point where I do sausage or a large quantity.
Thanks, I'll let you know how it goes. I ended up putting my trimmings in the freezer cause I didn't really want to deal with them at the time.Good luck to you! And it's always worth it to make your own. Fresh and no mystery meat.