Grinding your own hamburger meat is the way to go. Photo by Donna Turner Ruhlman.
In the same way you would never think to buy grocery store ground pork to make salami, why should you settle for grocery store ground beef—at least at times when you want to have a really great burger? I understand convenience, but I want to encourage people to grind their own meat. Read more below, in what is becoming an annual post
Donna and I are on assignment in Italy and France. In the meantime, don't forget that
Salumi is coming out next month!
—M.R.
Originally posted on June 24, 2009
I published this post almost two years ago, at the end of summer—but a chance email thanking me for the technique dropped into my in-box today and I decided to put it up ...
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