Meat Grinding at Home Safety Tips

Posted in Food Safety,Our Blog on June 24, 2026

Homemade sausage is a treat that many people never get to experience but I am here to say it is one of the most rewarding things to make and preserve. Like everything though we have to look at the safest ways to make sure that the experience is what we want it to be. Today we take a peep at some meat grinding at home safety tips.

Food Safety First

• Sanitize Equipment and Surfaces: Wash hands, all grinder components (plates, blades, auger, tray, etc.), cutting boards, and counters with hot, soapy water before and after use. You can further sanitize equipment with a solution of 1 tablespoon of unscented liquid chlorine bleach per gallon of water.
• Prevent Cross-Contamination: Use separate cutting boards and utensils for raw meat and any other food items. Do not place cooked ground meat on a surface or in a bowl that held the raw meat without cleaning it first.
• Cook Thoroughly: Ground meat should be cooked to an internal temperature of 160°F (71°C) to ensure any potential bacteria are killed. 

Grinding Process

1. Chill Equipment: Place all metal parts of your grinder (or food processor blade/bowl) in the freezer for at least 30-60 minutes before you begin. Keeping the equipment ice-cold prevents fat from smearing and ensures a clean cut.
2. Select and Prepare Meat: Choose a quality cut of meat with visible fat marbling (an 80/20 meat-to-fat ratio is common for burgers). Trim away any tough silverskin or large tendons, then cut the meat into uniform 1-to-2-inch cubes or strips.
3. Chill the Meat: Spread the cut meat in a single layer on a parchment-lined baking sheet and place it in the freezer for 15-30 minutes. The goal is for the edges to be firm, but the center still slightly pliable (partially frozen), not frozen solid.
4. Grind the Meat:
   • Assemble your chilled grinder (using a coarse plate for the first grind).
   • Place a chilled bowl beneath the grinder to catch the meat (setting this bowl in a larger bowl of ice can help keep it cold if you’re grinding a large batch).
   • Work quickly and in batches, using the food pusher to guide the meat into the grinder. Avoid using your fingers.
   • For a finer texture (like for some sausages or meatballs), refreeze the coarsely ground meat and the clean grinder parts, then run the meat through a second time using a fine die.
5. Store and Cook Immediately: Use the ground meat immediately, or store it properly in airtight containers in the refrigerator (for use within 24 hours) or the freezer. 

Cleaning Up

The clean up factor is really important too as small pieces of uncooked meat are dangerous to have just laying around.

I like to have disposable towels and things that I can wipe everything down with. Also making sure that there is no residual meats in the sink after washing everything is important too. We have containers we store the blades and other attachments in when cleaned up. Knowing everything is out of the way and clean is the best finish to a fun project with super delicious ending.

Whether you want to try grinding meat at home or leaving it to the professionals, there is something to be said for trying meat that is straight out of the grinder and into the frying pan.

For more food safety tips please follow Make Food Safe.