Breville vtp141 User Manual page 12

tips for using your meat grinder
• Raw meat will lose less juice if thoroughly chilled before grinding. Very cold meat will
also grind more easily and cleanly.
• When grinding larger quantities, the fat from meats can build up inside the grinding
head, reducing its efficiency. If this occurs, switch off and unplug your meat grinder
then disassemble and wash the affected parts in hot soapy water and reassemble.
• Make sure the food is free of bone, tough tendons, nut shells, etc. before grinding.
• You can season meat while grinding (by sprinkling onto the meat chunks) or after
grinding (by mixing it into the meat). When grinding meat for making into sausages, it
is best to add the seasoning to the meat before you grind it to ensure it is thoroughly
mixed through the meat.
• When making burgers experiment with different herbs, spices and rubs. All add
delicious flavour, especially when cooked on a BBQ.
• Adding a small amount of home produced raw sausage meat to your raw burgers
gives great flavour and helps the meat stay beautifully moist when cooked.
• Shaping burgers is if you moisten your hands with a little cold water beforehand.
• Refrigerate ground meats immediately and cook within 24 hours for better food safety.
• After grinding meat, you can help to clean the feed screw prior to washing by grinding
a slice of stale bread.
• ALWAYS wash the grinder thoroughly after grinding raw meat and before using your
grinder again.
• Bread crumbs are best made using dry or toasted bread. Make sure all parts of the
grinder are free of moisture before starting.
• Many differenct meats can be used for making sausages such as pork, beef, lamb,
venison, pheasant and duck. Try using fish, seafoods and of course vegetarian
sausages.
• By making your own sausages at home you can ensure that only the best ingredients
and spices are used, as well as controlling the fat content.
• Sausages with a low amount of fat can taste dry. Adding fruits such as chopped apple
or raisins will add moisture back. Alternatively, try onions and mushrooms.
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