Can we talk about trimming silverskin before or after the grind?

I used to trim every bit of silverskin off chuck before grinding for burgers, but last weekend I ran a batch through the coarse plate first and picked the silver out after, and the patties came out way juicier, so now I'm wondering if I've been wasting 20 minutes per batch for nothing.

0 comments

Log in to join the discussion

Log In

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.