Making minced meat is a great fun and tasty. You can finally decide for yourself which types of meat are going and what are their proportions are. So you have an exceptional influence on the taste and quality. In terms of price you do not have to leave it. For a kilo of minced meat you have to pay about the same as for all loose ingredients. Of course that depends on which meat you buy. If you only buy steaks for your minced meat, then of course you are a lot more expensive. But a combination of, for example, bacon strips, ribs and stew costs almost as much as chopped meat.
The biggest investment is in your meat grinder. This is necessary if you want to make your own minced meat. Of course you can also chop the meat very finely with a chopping knife. Are you looking for a meat grinder but do not know which to purchase?
As said before, you can make minced meat from all meat. Goat, lamb, sheep, beef, chicken, pig, turkey and undoubtedly also ostrich and crocodile. This also means that you can make your minced meat as kosher or hallal as you want. So people can come to eat that if you do not eat pork, then first feed all the beef and then the pork. Either clean the machine very well, otherwise it does not make any sense. Of course you catch the pork in a different container.
When you have decided which beast (s) you will use, it is useful to know what type of meat you want to use. Go for the expensive fillet steak and beef stew or their cheaper ribs and succulent ribs. True gourmets will taste the difference, but the Kniedelius family does not. Be careful not to use lean meat: this is only skinny because more water has been added.
Finally, you have to determine where you will use the minced meat for. For nice meatballs or hamburgers that do not open at the side, the ratio is about 70% meat and 30% fat. This fat can consist of bacon, bacon or bacon fat. If you use the minced meat for a sauce, you do not have to pay attention to it.
If you are going to make your own minced meat, it is virtually impossible at the supermarket to buy small portions of the meat to be ground. In other words: you have to buy a quite large meat. This is a little big expense at the moment. But the weeks after you do not buy minced meat, because that is all waiting for use in your freezer.
If you have already bought your ingredients, you can do the following:
You freeze everything in its original packaging. Then you have to chop and check to obtain the desired amount of meat. Really not convenient, but a good beginner’s mistake. Because meat that has been thawed once can not be frozen any more!
Here below I have described what you have to actually do:
Freeze everything per portion. For example: you want to make 2 kilos of minced meat and you have to use 500 grams at a time. Cut all kinds of meat in four, mix it per portion and freeze it. Put a portion in the fridge the night before to thaw. The next day it is ready to be ground.
When you come home you immediately grind the minced meat and freeze it per portion.
Finally it is time to make the minced meat.
Before you start, put your meat grinder in the freezer for fifteen minutes. Your meat must also be as cold as possible.
There are two slices at your grinder where your meat is pressed through. Do you want to use roughly chopped than the one with big holes. If you want the finely chopped minced meat (for example hamburgers or tartar) use the one with small holes.
Wash your hands thoroughly with soap. Work hygienically: try not to sit anywhere else when grinding than your meat.
Work as soon as possible. In short, do not enjoy cup of coffee during grinding.
First cut the meat into cubes of about 2 × 2 cm. This works easier than whole pieces of meat. Then lead the meat through your meat grinder. Make sure you grind meat and fat, then make sure that your mince is mixed a little. When everything is grounded, you have to make portions of it and freeze it. But only if your meat has not been frozen before! Or you have to use it in the right away.
Of course you can then chop your minced meat in all kinds of ways. The usual pepper and salt is the basis. But also think of fresh parsley, smoked paprika, chilli, tarragon, nutmeg, garlic, anchovy fillet, lemon juice, sage, chestnuts, rosemary, thyme, cayenne pepper, cardamom, clove, cinnamon or mustard seed. Let yourself be challenged by the smell of freshly ground meat to use new herbs.