GuideHow to Grind Meat at HomeChill, cube, grind twice.
GuideMeat Grinder Plate Sizes: Which Plate for WhatHole sizes from 3/32 to ½ inch.
GuideHow to Grind VenisonTrim, add fat and keep it cold.
GuideHow to Grind Your Own Burger MeatCuts, fat and one coarse grind.
GuideHow to Grind Chicken and TurkeyColder than beef, cooked to 165°F.
GuideHow to Make Sausage at HomeFat ratio, seasoning, grind, stuff.
GuideHow to Stuff SausageLoad, fill, coil and twist.
GuideSausage Casings: Natural, Collagen and FibrousWhich casing for which sausage.
GuideHow to Use Curing Salt (Cure #1)Weigh it, never eyeball it.
GuideHow to Clean a Meat GrinderTake it apart, wash, dry, oil.
GuideHow to Sharpen Meat Grinder Knives and PlatesLapping on a flat stone.
GuideMeat Grinder TroubleshootingSmearing, clogging and stalling, fixed.
GuideGround Meat Food Safety at HomeCold, clean and cooked to 160°F.
GuideHow to Store Ground MeatFridge days, freezer months and how to pack it.
GuideHow to Slice Meat for JerkyPartly frozen, even, ¼ inch or thinner.
GuideHow to Clean a Meat SlicerUnplug, zero the blade, glove up.
GuideHow to Use a Meat Slicer SafelyThe pusher, the guard and the habits.
GuideHome Butcher Equipment ChecklistWhat to buy first, and what can wait.