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Kitchen & Food Talk

How to mix spices into ground beef?

Started 1272826063.51 in Kitchen & Food Talk | Last reply 1273106092.69 by jGalt

I don't want to put my hands into the ground beef to mix in spices and want to know what kitchen appliance I might use for this task.

I put spices into 4.5 lbs of ground beef to make beef jerky. I hate gushing the meat in my hands. Today I tried to use my Kitchen Aid mixer with the dough hook.  I put 2.25 lbs. meat in the bowl, let it mush around with the dough hook, then added the spices, and attempted to allow the Kitchen Aid to do its thing. It was quite unsuccessful. Even though I kept stopping the machine every few seconds to stir up the beef, the spices were not well integrated.

Any tips on a better method?

 

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Citrine11272826276.17654 PostsRegistered 6/15/2008

If you don't like touching the meat with your bare hands, why not wear plastic gloves?  You can even use plastic bags, like baggies, and secure them at your wrists with rubber bands.  If it's that you just don't like the feel of the meat, then I don't have any suggestions.  Your hands are your best tools.

Melly1231272826642.6532547 PostsRegistered 2/2/2008

Citrine is right...the only way to mix it well is with your flanges....I hate it too! Dh or DS have to do it for me. Just remember it washes off....

jGalt1272826687.7031565 PostsRegistered 10/6/2004Texas

Thanks, I have always used disposable gloves, but it takes too many of them to do the job and I feel that is wasteful.  If I am only mixing the meat, then the gloves are fine.  But I have to pick up the spices midway through.  Then I have to pick up the jerky extruder, etc. 

I have tried to wash the gloves while wearing them as I do when I am using my hands, but that doesn't work great because I end up with soapy water inside my gloves.

I don't find it possible to take off the gloves and then put them back on.  That would work, I guess, with regular rubber gloves, but not the disposable ones.

Marell91272826721.98573 PostsRegistered 10/6/2004

Try using a potato masher. Every once in a while give the mixture a good stir with a large spoon to blend the mixture even more.

jGalt1272829256.2471565 PostsRegistered 10/6/2004Texas

Thanks for the replies. I had myself convinced I needed a larger model Kitchen Aid, lol.

I can tolerate getting my hands yucked up, but I never seem to get the stuff out from under my fingernails or along the cuticle. I need to find a nail brush, I guess, to keep at the kitchen sink.

Candice31501272829816.567778 PostsRegistered 6/8/2009

I was watching barefoot contessa yesterday and she mixed hers with a fork (kind of wiht a scraping motion).  She said it keeps the meat light and not so packed together.

On a side note:  you can make beef jerkey w/ ground  beef?  How on earth do you do that {#emotions_dlg.confused1}

Alabama Crimson Tide -- 2009 NCAA National Champions!! Roll Tide!!!!!

Brabls1272830452.80314740 PostsRegistered 4/27/2007

I use a large plastic meat .(the kind that comes in sets of cooking utensils)

Spread the meat as thin as I can in a large bowl. Sprinkle seasoning evenly. Starte working it in.

jGalt1272855858.5331565 PostsRegistered 10/6/2004Texas
On 5/2/2010 Candice3150 said:

On a side note:  you can make beef jerkey w/ ground  beef?  How on earth do you do that {#emotions_dlg.confused1}

Candice, I have a Nesco extruder. It's an inexpensive plastic tube with plunger. Put the seasoned ground beef in the tube. Squeeze it out into strips with the adapter, onto the dehydrator tray.  I have a Nesco dehydrator that I like very much.  For ground beef jerky, the books say to only use a dehydrator that cooks at 160 degrees.  In 5 1/2 to 7 hours (depending on ambient humidity and air temperature...I do this outside or in the garage), I have chewy beef jerky.

Oh, one MUST use extremely lean ground beef.  I use 96% lean.  Last week, I tried it with 85% lean, just to see, and I had to throw away the whole batch. It just doesn't cook right and becomes kinda crumbly...nasty.

Missey11272856342.0033174 PostsRegistered 12/21/2008Sierra Foothills CA
On 5/2/2010 Sonia said:

Thanks for the replies. I had myself convinced I needed a larger model Kitchen Aid, lol.

I can tolerate getting my hands yucked up, but I never seem to get the stuff out from under my fingernails or along the cuticle. I need to find a nail brush, I guess, to keep at the kitchen sink.

 Beware of a waitress who has long nails.......Of course what you do in your own home is ok with me.  Happened to me when I had long nails.

AlexK1272856966.072541 PostsRegistered 3/1/2010

Gloves are an option, of course, but touching food is part of cooking.  Just wash your hands well before and after.  

cinebee1272859418.3636365 PostsRegistered 5/7/2007

I use this amazing thing called a large spoon.   {#emotions_dlg.blink}

Animals are reliable, many full of love, true in their affections, predictable in their actions, grateful and loyal. Difficult standards for people to live up to.
-Alfred A. Montapert

jenni21272860802.492970 PostsRegistered 5/21/2007

i really only use turkey meat, and the fork is the key, keeps whatever you're making (with turkey) light...

beef jerky is beyond me....don't know many people that make it around here (if any)

but, when i sautee ground meat, i add spices to the pan as it cooks (but probably no more than 2 pounds at a time)

baggies on the hands seem good

 

 

TSDTS1272873563.977739 PostsRegistered 6/13/2006Sonoma County, CA

I usually use a wooden or bamboo spoon. However, you could always use a 1 gallon plastic bag that zips (pick a brand. Glad, Ziplock), put the meat in, take the air out, add the spices, zip it up and squish to your hearts content.

sue-p1272880779.7632782 PostsRegistered 8/11/2008minnesota

Sonia,

I think that you had the right idea when you broke the 4+ pounds of meat in half and tried to mix in the spices.  I think that if you broke the bulk down even further and mixed 1 # batches in a baggie or with gloves, it would be very easy.  Measure your spices out into small bowls, cut the large bulk of meat in fourths and go at it.  Then re-assemble into one large bulk when you are satisfied that the spices are well blended.  Sounds very do-able to me.   I hope that helps you........Susan

                                                      Smile

sue-p

Desertdi1272881612.6714714 PostsRegistered 7/14/2007Surface of the Sun

Use a pastry blender......the cheap wire thing you get at the grocery store.

scottdvc1272892003.99365 PostsRegistered 3/29/2006

I use my 6 qt. with the "C" dough hook--I have 2 -6qt. models the Pro 600 with the spiral.

The Pro 600 with the spiral does not work as well as my 450 watt 6 qt.with the "C"hook.

The "C" hook I use all the time mixing meatloaf,meatballs,or seasoning hamburgers for the grill.  The flat beater makes the groundbeef too stringy and grose texture.

 

ScottDVC

jGalt1273106092.691565 PostsRegistered 10/6/2004Texas

Thank you all for your replies.  Sue-P, I think you have the right idea about breaking down to smaller portions. That would make mixing a lot easier. 

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