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
@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!