I think I will start with frozen cubed meat and chill the fat and freeze the grinder parts. I will mix and season the meat and run it through the course chili grinder plate. First I will try a mix of 5% Bacon ends and 10% sirloin trimming fat. Then I will run it through a finer plate (which size?) and may even run it through a third time. I am doing small batches to be eaten fresh so not concerned about the time or redundancy. I will try a homemade Montreal mix both in and on the meat but think on the outside exposed to the grill may be better.

How much of the tougher trimmings can I get away with, or should I stick to the better cuts? Do I have to get all of the connective tissue off? When I have watched butchers do this they just get the big stuff off.

Any advice from the pro's?

Last edited by Tejano; 10/16/20.
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