Meat part 2

I store my grinder parts the way Alton Brown suggests.

Those of you who know me, know that I dont do meat on bone. I went the easy route! I ground mainly white meat & all the brown meat that was easy to access. Raising chickens makes it a bit hard to deconstruct a carcass.

I saved the drum sticks & 2 small breasts for dinner tonight, the wings for another night, and am currently making turkey stock with the remaining bird.
We got 2.5 lb of ground turkey. Not bad I think. next year I will cook the 15lb for t-day & use the 20+ lb for grinding, stock, and meal pieces.
For information on how to grind your own meat, I suggest Alton Browns article on thefoodnetwork.

Meat

Do to the horrors of commercial meat - I started grinding my own ground meats a few months ago. Even using a standard, store bought cut, the difference is astounding. The meat fresher, redder, more flavorful. I have never had hamburgers as good as the ones I made last month and the Italian wedding soup received rave reviews.

Today I will be taking a whole turkey and grinding it. We use ground turkey as a hamburger substitute almost all the time and in general prefer it to hamburger. At the cost of over $4 a package it just seems smart. Every Thanksgiving we purchase 2 birds - a 20+ lb for t-day, and a small 15 lb bird for a meal & soup. This year its being ground. We buy them on sale with the 15 lb'r costing $5.00 and the 20+ $7.50. I will figure out how much meat we end up with. Either way, if I get nearly 2 lbs... its cost effective!