Due to the Toilet Paper shortage I am offering for sale off the sow lot. 3 corn cobs picked clean by the sows. Been pressure tested for durability by my grandkids ( corn cob fights). For $6.99 plus $4.99 shipping. Kit consist of 3 corn cobs 1 red cob and 1 white cob to see if you need another red cob. Directions included. Works in any environment. Not recommended for altitudes above 16,000 feet. All C.O.D. orders will be dumped on you.

if you want to build it yours self I can post everything I bought from a industrial site. a True 1 H.P. motor and a 90 degree gear box to face the grinder. I bought a #32 hand grinder to attach to the gear box. It has bearings ( not plastic bushings ) on the hand crank in. But you remove the crank and attach a love joy coupler. Grinder / to gear box. I built it to the tune of $300. Out put is supposed to be 650 lbs per hour. Like you I do 15-25 lb batches. 3-4 minutes to grind it all.

Johnathon
If you are looking for a spring / summer item to BBQ. A fellow I worked with told me his uncle did the following when he was a kid. Well we tried it and it is great.

1. Buy a full sized baloney from deli or make your own.
2. Need a rotisserie for the grill
3. peel the wrapper from the baloney and cut spiral cuts around the baloney this will allow for fat to drip out.
4. run the spit rod through the middle of the baloney.
5. set grill to lowest temp to maintain 170- 200 degrees. You may have to open grill lid to maintain low temp.
   cook time 1.5-2 hours basting with your favorite BBQ Sause. It will get a thick saucy texture. A caramelly browned color also. remove and let stand 5-10 min rest then slice 3/8 to 1/2 thick serve on bun garnished as you wish or eat it as a baloney steak. Both ways are great.

skibumben I am a promoter of ground brisket. I trim about 2 lbs of the fat cap off. The flavor is excellent. There is a big vein of hard fat inside the brisket. Do use all of this fat. I have 1/3 lb patty make and this makes a man sized burger. Our local grocer Kroger had Brisket for $2.99 lb. a 16 lb brisket usually yields 30-34 patties. if you want to dress the flavor more yet try 2 TBSP of chopped up bone marrow per 2 lbs of ground brisket.

I have been grinding Brisket for years. I grind a full brisket with the flat with the round attached. I usually trim off about 2 - 2 1/2 lbs. of fat the softer slimly fat.( this tends to wrap on the grinder blade). I do use the hard fat. This will make a juicy burger. I have recently started doing a double grind with satisfying results. If you can buy it on sale $1.99 to $2.99 it is a very reasonable cut of meat. I use a WESTON RAPID PATTY MAKER ATTACHMENT that makes a 1/3 lb. burger. Man sized !!! a 16 lb. brisket will yield you roughly 32-34 1/3 pound burgers. Tip cube your meat to about 2 inch chunks to stop the stringing tissue from wrapping the grinder blade.

No one mentioned loose lug nuts. I would check immediately for this condition.

Chef
I run across these blends from Andrew Zimmerman a cable tv host.
If you want to make 5 pounds of ground beef, you’ll need roughly

2.7 pounds chuck,
1.3 pounds clod, .
.7 pounds brisket and
.3 pounds short rib.

equals 5 lb meat to grind

8.1 chuck
3.9 clod
2.1 brisket
.9 short rib

equals 15 lb meat to grind double grind

The Clod is actually called shoulder Clod. I have one ordered from a butcher shop.

Parksider
I usually try to a full brisket 16-20lb. brisket I usually trim off about 2 lbs. of the fat cap off the point. I had a heaping cereal bowl and then weighed it to know how much I trimmed. The point is well marbled . when you split open the brisket it still has a great fat to meat ratio. I only grind once as my Pattie maker fits on the discharge of the grinder. I usually yield 50-53 I/3 pound patties. When you look at the price of brisket this is premium burger. After you have brisket burger you ask why would you smoke a brisket. Although both flavors are excellent.

Update on bone marrow mixed with burger. I did a small 2 lb. burger grind to test the taste . I used 3 bones about 3 diameter x 2 inches thick. I used a thin boning knife cut around the inside the bone and the marrow pushed right out… I weighed the marrow and I had 4.6 ounces. That equaled a heaping hand full. It at this stage was about like course lumpy cheese. I then chopped on a cutting board and mixed into my 2lb. of ground chuck that I just ground. It adds a amazing juicy to the hamburger. A kind of buttery / mild nutty flavor. I will defiantly will do again. so the ratio would be 2 to 2.3 ounces per lb. of ground burger.

This is my tounge recipe. I get the tounge usually from people I work with that buy freezer beef from a farmer. They usually throw them out or feed them to the dog. NO WAY. Here is how I process the tounge.

Rinse the tounge well as it is dipped in a antiseptic. State law I think. Lay it out on your cutting board. Cut the tounge into at just back from where it tarts to narrow as the narrow part of the tounge has very little meat . Now take your sharp fillet knife and skin the little well marbled roast. Now lets make the juice. I like to use Mrs. Smiths dill pickle / Jalapeno mix follow the directions on the mix.
Then smoke it with your favorite wood till the internal temp for beef reaches 160 degrees . I then remove from the smoker and let cool for 20 minutes. I then cut the tounge into chunks about the size of sugar cubes and pack into a qt. jar. I then slice a Vidallia onion into rings and add to the qt. jar. I pour the pickling spice over it covering all of the tounge and onion. Install a lid and refrigerate for 2 days and enjoy. I take this to work and always bring home a empty jar. Another version is brad and butter pickle mix.

Jonathon
I picked up brisket at the Kroger Chain grocery already for $1.99 a lb. on sale. Walmart has some very nice full brisket with the round for $3.94 a lb. I have checked several butcher shops and they normally stock packer 6 full briskets with the round on it to a box @ $4.99 to $5.99 per pound or most butcher shops would sell you a individual brisket. You did not have to buy a whole case.

Jonathon
I must say your method sounds interesting. I look forward to your results. I did try running some marrow through the grinder. Bad choice as it just kind of whipped the marrow. Chopping on a cutting board is much better.

That sounds like a winner I will have to try it.

tarp said in Smoked Kielbasa:

Just made signature smoked kielbasa using the recipe on package,except added 1/2 cup jalapenos chopped in a 10# batch of 70/30 deer and pork fat.
Yum, taste great had a good amount of spice even without the peppers. Thinking next time to add a whole cup of peppers,we like it spicy. Kinda like summer sausage. Smoked in the vertical smoker as instructed.
Will definitely buy again.!!

One more thing on the burger shrinkage is grind your own. Big grocery’s chains and packing plants add moisture through adding water or ice cubes. it is the cheapest thing to add to increase your poundage when selling packaged burger. One other thing to get off my chest is when buying a box of the grilling burger boxes in the big grocery chains in there frozen section. Flip the box over and see if you can pronounce all the ingredients on the side of the box. Grind your own you know what goes into it. You don’t have to have a 600lb per hour capacity grinder to make you own burger. Grind your own.

Brianh I was amazed how little had left over. after cleaning the elbow and stuffing tube I made 5 pattys to fry up.

tarp
That looks outstanding. Kielbasa is one of my favorite.

Jonathon
Don"t buy it. Make it!!! Since it is your first batch buy a small watermelon. 1/4 the melon ans remove the flesh for eating. I don’t know if you handel pickling spices or not. I make pickled watermelon in a bread and butter,Jalapeno Dill, Polish Dill and Sweet pickle. I use Mrs Wages spices which can be picked up at Walmart,Menards,Grocery, or Amazon.

1. Make the Mrs.Wages pickling brine first ( according to package instructions )and then chill in Frig. for 4 hours
2. Quarter melon and remove the flesh and save for eating.
3. Cut the melon rind into 1 to 2 inch long strips. and remove the skin with a potato
   peeler. Leave a little of the melon on the rind for color and ascetics.
4. Take the peeled strips and cut into 1-2 inch chunks
5. Pack into canning jars. this is going to be a cold pack.
6. Pour the chilled pickling spice to the rim of the jar. install lids and rings and chill in the fridge 3-4 days if you can wait that long.shelf life of about 5-6 weeks.
7. This is a super crispy pickle type veggie ( fruit ). A great item for barbeques football parties. As you will find most people have never heard of it.
   8.Tip with the spice mixes to get even distribution of all the spices I strain the spice mix into a sief. then I can spoon the spices into each jar evenly. Screw lids on hand tight flipping the jars to lid side down to lid side up every day. so when you open a jar all the rind has been mixed in the pieces evenly. If you like a hot spicy mix I recommend the Japolena dill. A favorite among men.

I have been grinding meat for 52 years. I just seeing on here about the perfect 80 / 20 blend. I have just always guessed at it. with no complaints. Just was curious how every one does it.

Derek_D I have not used mine on snack sticks yet. I have 9 grand kiddys and they are like a whirl wind eating them up. I will post when I make a batch.