Make your own ground chuck

One of the mainstays of the summer barbecue season is a good, juicy, beefy hamburger, one that's so big it overwhelms the bun. Few people realize how great an importance the types of meats used are to a great burger. SausageMaker, Inc. recommends creating your own ground chuck in order to make the best American hamburgers. The best ground chuck comes from one hundred percent boneless chuck roast, though making burgers with eighty percent lean ground beef can work as well.

Pick up the un-ground meat from your favorite local butcher, and trim away the fat. Not too much of the fat, though, as cooking the fat in locks in some of the juice and thus the flavor. Then, feed pieces of the roast through one of SausageMaker's electric meat grinders. Make patties of various sizes, depending upon the appetite of those eating (we recommend half-pound burgers for a hearty stomach), and plop them on a charcoal grill, letting the smoke coat the outside and seal in the meats' natural juices.

SausageMaker's products are not just for making hamburgers, or making sausage. Electric meat grinders as well as those operated by hand work well for grinding venison and other game for easy keeping and storage well after hunting season, especially if you use one of our vacuum sealing products to keep everything fresh even in a deep freeze. Our grinding machines are also great for making sausage, combining meats in various recipes. To order, call us toll free at 888-490-8525.