Charcuterie For Dummies. Mark LaFay

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Charcuterie For Dummies - Mark  LaFay


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target="_blank" rel="nofollow" href="#fb3_img_img_2dcec7ed-5834-5b0f-a008-f0767abde179.png" alt="Bullet"/> Using and caring for your gear

      

Staying safe with your gear

      In any craft, an artisan has a specific set of tools to help get the job done. Having the right tools for the job makes it much easier to execute successfully. For example, you can use any number of blunt objects to knock a nail into a board, but the right tool for that job is a hammer. Hammers make nailing much easier. Taking it step further, a nail gun would make nailing even easier than using a hammer. Regardless of how big, bad, and awesome your tools are, the correct tool is essential for doing a job well.

      Successfully making sausages, bacon, cured meats, or any other type of charcuterie, requires very specific tools and equipment. Using the right equipment not only simplifies the process of crafting meats, but also helps you make products that are safe to eat. In this chapter, I identify the various tools that you need to execute the processes in this book. Of course, the right tool is just the starting point; you also need to know how to use that tool. Proper use of your tools is critical to achieving great results. In this chapter, you learn how to find the right tools, use those tools, care for them, and stay safe with them.

      Meat grinders are specialized machines designed for the sole purpose of breaking pieces of meat and fat into smaller pieces by forcing them through a metal plate containing several small holes. Not all meat grinders are equal, and several factors differentiate them, including the following:

       Power source (electric or manual)

       Speed of grinding

       Volume of grinding

       Size of the grinder

       Construction of the grinder

       Body and hopper. The body and hopper is generally one solid piece and houses all of the moving parts (excluding the motor).

       Worm (auger). The worm is inserted into the motor through the body. This is the screw-like part that draws meat down the hopper and through the body toward the knife.

       Knife. The knife is a cutting implement with four blades and looks like a propeller on a plane. The knife fits onto the end of the worm and spins at the same rate. As the meat passes down the body via the worm, it is first cut by the knife as it is forced through the plate.

       Plate. The plate is a thick, round piece of steel containing several holes. It fits onto the end of the body and holds the worm in position as it spins. The size of the holes on the plate determines how coarse or fine your ground meat will be.

       Locking ring. The locking ring holds the plate in place, securing all of the moving parts of your grinder.

      For the purposes of this book, I will discuss three types of meat grinders. The size of the grinder you choose will be largely determined by the amount of meat that you plan to grind. This will also determine the size of the grinder you choose.

Photo depicts the meat grinder parts that are used to break the pieces of meat and fat into smaller pieces.

      Photo by David Pluimer

      FIGURE 1-1: Meat grinder parts.

      Manual meat grinders

      Manual meat grinders cost less than electric meat grinders because they don’t contain any motorized parts. This is probably how your grandma or grandpa used to make sausage. Manual meat grinders must be clamped onto a hard surface like a table- or countertop. Manual meat grinders are lower in cost and maintenance than their electric workhorse big brothers, which is why they are a great starting point. Manual grinders can also be used anywhere because they do not require electricity.

      KitchenAid mixer attachment grinder

      Several years ago I bought my wife a KitchenAid mixer for Christmas. In all honesty, I bought it for myself but told my wife it was for her. This was a wonderful upgrade to our kitchen because of all the delightful baked goods we could make without all the excessive manual labor. I’m kind of like Tim “The Tool Man” Taylor: I like more power when it comes to my cooking tools!

Photo depicts a type of meat grinder that grinds manually.

      © Getty Images/The Washington Post

      FIGURE 1-2: Manual meat grinder.

Photo depicts the kitchenAid attachment port and grinder attachment.

      Photo by David Pluimer

      FIGURE 1-3: KitchenAid attachment port and grinder attachment.

The KitchenAid grinder attachment is great for testing the waters of making sausage. The parts are all the same as on a manual grinder, but you get a nice upgrade from the laborious task of manually grinding by using the grinder attachment with your KitchenAid mixer. This is, however, not a good long-term solution. Your mixer was specifically designed as a mixer, not a meat grinder, and so excessive use as a grinder with the attachment can greatly shorten the lifespan of your KitchenAid mixer.

      Electric meat grinders

Photo depicts electric meat grinder that are used with the electric motor.

      Photo by David Pluimer

      FIGURE 1-4: Electric meat grinder.

Budget and intended use are major determining factors when selecting a meat grinder. If you plan to use your meat grinder
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