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
In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?