Grind recommendation for quick patty maker?
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L’ll be making moose hamburgers with the quick patty maker in the next few days. My plan was mix moose with 80/20 with beef fat, grind together once coarse and once on fine, put into the sausage stuffer where I’ll have the patty maker. Any input on this? Moose it very hard to keep together on its own for burgers so I’m hoping the double grind with fat incorporated from the beginning will create a better bind. I also am wondering if anyone has a recommendation for salt and pepper based on weights? I know the fancy chefs say you should just season the outside of a burger, but I find its much tastier to have it salted even throughout.
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I’m hoping I can bump this and get some input.
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L’ll be making moose hamburgers with the quick patty maker in the next few days. My plan was mix moose with 80/20 with beef fat, grind together once coarse and once on fine, put into the sausage stuffer where I’ll have the patty maker. Any input on this? Moose it very hard to keep together on its own for burgers so I’m hoping the double grind with fat incorporated from the beginning will create a better bind. I also am wondering if anyone has a recommendation for salt and pepper based on weights? I know the fancy chefs say you should just season the outside of a burger, but I find its much tastier to have it salted even throughout.
Mitch Miller I think grinding twice with some beef fat should hold those burgers
together really well. Also I think you could add sure gel as a binder. -
A binder of some sort such as eggs, milk powder, carrot fiber binds meat well along with some mixing or as cdavis said sure gel if you have some.
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