Grind Your Own Meat Sallye Recipes

CLASSIC HAMBURGER OR CHEESEBURGER (SALLYE)

Steps:

• ***I grind my own meat. For this recipe, I would either use a chuck roast with some marbling or a sirloin tip roast. Or you can buy already ground sirloin or chuck with 85/15 rating. https://www.justapinch.com/recipes/main-course/beef/grind-your-own-meat.html?p=1
• Wash and tear 4 leaves of romaine lettuce (or shred if you prefer) and set aside. Cut 4 tomato slices to your desired thickness Cut 4 onion slices to your desired thickness Set aside.
• Divide meat into 4 equal balls. Hand form into patties large enough to cover the buns (or use method shown in next step) Lay patties on a piece of parchment or waxed paper as you form. Sprinkle each patty with salt, pepper and garlic powder to taste.
• ****TIP FOR FORMING PATTIES**** I use two of the heavy flexible cutting sheets that you can buy at Dollar Tree (2 in a pak for $1) I anchor one of the sheets on a dishtowel, then place the balls of meat on it. Then I cover the balls with the other sheet and either use the rolling pin or the heel of my hand to flatten the balls into nicely formed patties between the two sheets.
• if you have an electric griddle, this is a good time to use it. Preheat griddle (or large heavy skillet) to medium high heat (375º to 400º). Sprinkle a little salt onto the surface of the griddle or skillet.
• When griddle or pan is at correct temperature, slide the patties onto the surface to begin cooking. If you are using an electric griddle, place the patties at the bottom of the cooking surface; you are going to use the top part for the buns.
• Place the top part of the buns cut side down on top part of cooking surface of griddle to toast. Put bottom part of bun on the top part of buns.
• Cook for about 3 to 5 minutes on one side, then flip the patties over.
• Place the cheese on top of the meat, and cover with the toasted top part of the bun. Place the bottom part of the bun on the top of cooking surface of the griddle to toast.
• Cook for about 3 more minutes until meat is nicely browned and cheese has melted.
• Remove to serving plate and add desired condiments. Best served immediately.

GRIND YOUR OWN MEAT (SALLYE)

Steps:

• Cut meat into 2" cubes and spread out on cookie sheet You can also use chuck roast, flat bottom brisket, or other cuts of meat Placed cubed meat on cookie sheet in freezer for 35 minutes
• Remove from freezer Place handful at a time in food processor and pulse about 20 or so times until desired coarseness is desired DO NOT LEAVE PROCESSOR RUNNING - PULSE ONLY
• When all meat is ground, drizzle olive oil sparingly over the meat and mix gently. If you don't add a little oil to the meat, it will be too dry.
• Voila - you now have ground hamburger meat that you can be assured is free of pink slime or other additives.

DRY RUB FOR ANY MEAT (SALLYE)

Steps:

• 1. Combine all ingredients and store in a shaker in a cool, dry place. Very versatile, can be used as a rub for pork, beef, ribs, turkey or chicken.
• 2. When using rub, sprinkle generously over the surface of the meat but don't overdo it. If you rub the meat a day in advance and marinate it in the fridge, you allow the meat to absorb the flavors.
• 3. Fire up the grill and enjoy some of the best gol-derned Texas barbecue you've ever wrapped your lips around.

GROUND MEAT! "MAKING YOUR OWN"

Steps:

• Place in a food processor the meat with a metal blade, taking care to process in small (no more than 1/2-pound depending on the size of your processor) batches.
• Pulse in short 1- to 2-held second bursts until the desired consistency is achieved, about 10 pulses. (Count one one thousand two one thousand).
• Pulsing is key do not let it run.
• Pulsing distributes the pieces for more even chopping and avoids excess heat from friction that could turn your ground beef into mass of mush.
• Add any seasoning (like garlic, herbs, onions) for a recipe, right in before beginning to process.
• For burgers, a coarse grind is the way to go.
• For meatloaf and meatballs, a finer grind helps the meat compact, blend with other ingredients, and hold its shape.
• Ground beef usually comes from one of three cuts: chuck, round or sirloin.
• Chuck is my favorite choice; it's a little fattier than the others, but gives great flavor.
• Ground beef from the round or sirloin tends to be leaner, a good thing if you're counting calories but a bad thing if you want the juiciest, most dynamic burger possible.
• If meats are lean add olive oil, tomato juice, egg so it is moist. For best results your ground meat should have at least 10 percent fat to meat ratio.
• My favorite is 85 percent lean ground chuck. The fat is where the flavor is, and it also adds moisture for a juicier end result.
• Yes turkey, chicken, pork, veal, lamb can be ground as well.