I bought a restaurant last year and have revamped it… its a burger joint, but didn’t make the ground beef in house. I’m looking at least doing one of the following if not both, the patty process ( prefer with a machine) and the grinding process.IS the easy slider worth it with getting multiple molds? And what kind of grinder would work best for 300lbs a week on average of beef? Any recommendations would be great considering no one has ever done anything like this in the restaurant. I wouldn’t even know what kind of slab of meat to buy! lol
Also, if you’re grinding that much a week, you are going to be happier in the long-term with a commercial-grade meat grinder. I’ll get some info from one of our salesmen and post what their recommendation would be at that usage level!
Will be in touch again soon!
Do you do different patty sizes right now, or are you just exploring the option of having different patty sizes?
Do you want a grinder to grind just for 1 day at a time, or are you looking to do batches for an entire week or other time frame at one time?
@Austin we have trouble sizes 6 and 8 oz.
Bigger batches for grinder
The Eazy Slider would be fine at that capacity and you should be able to operate at 10 patties a minute if you can move that fast and keep the hopper filled with meat. If you think that you would be growing your expected volume any time soon, you might want to consider the Protege Patty Machine as it will do 20 patties per minute, plus it runs continuously and puts the patty paper on each patty instead of manually applying patty paper. You can outgrow the Eazy Slider pretty quickly, but it does a great job on lower volumes if you don’t plan on needing extra capacity as you grow.
As for a meat grinder, we’d probably recommend going with the Pro-Cut #32 Meat Grinder. Anything smaller and you are going to spend a lot of time waiting in the grinding phase. The Eazy Slider will take enough time to process that portion that having a quality grinder will help keep your process moving faster.
Let us know if we can help you make any further decisions. Or, when you decide to get a patty machine, let us know, and we can start working with you on getting custom mold plates to fit exactly what you want to do.
@Austin I’m ready to get moving forward on the ez slider. Can you email me directly to discuss? Thanks
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???
I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?