I could use your opinions on your ultimate burger grind
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Joe Hell , I’ve been craving a burger too. Think I’ll grind up one of the 5 tri tips sitting in the fridge waiting to be vac sealed. Way to go on your weight loss. I retired from truck driving in 2011 at 230lbs & now I’m down to 173.
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Joe Hell It is awesome to see that you have reached your goal! Now the challenge is going to be not to backslide! If you are like me when you have a goal in mind you can keep pushing yourself but once you reach that goal the motivation can start to drop, so find something to keep you moving forward!
Working at a butcher shop is going to be perfect for you for so many reasons!
As for what I would do to make the best burger I would use a mix of beef and pork and I would add bone marrow like Austin mentioned. It really does make a great difference. I’d just use pork butt for the pork, it’s easy and has great fat content. For beef cuts, ribeye sounds very interesting and will probably be your best bet to find something that will match chuck but I’m not sold that it would actually be any better than chuck! If you do make this let us know how it turns out!
Jonathon Here is a preview!
Going clockwise starting at the upper left we have Beef Flap, Top Round, Tri-Tip, Pork Trim, Short Ribs, Chuck Stew, House Bacon, Carne Asada and Beef Marrow in the middle. The grind was gorgeous! I threw it in the walk-in overnight to lose a little moisture and will grind again this afternoon. I’m in the ball park of 20-25% fat. I ended up with 8.1 lbs. of burger…I only need 2 of that for my reward burger. lol
Better Living Through BBQ!
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Joe Hell , I’ve been craving a burger too. Think I’ll grind up one of the 5 tri tips sitting in the fridge waiting to be vac sealed. Way to go on your weight loss. I retired from truck driving in 2011 at 230lbs & now I’m down to 173.
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Jonathon Here is a preview!
Going clockwise starting at the upper left we have Beef Flap, Top Round, Tri-Tip, Pork Trim, Short Ribs, Chuck Stew, House Bacon, Carne Asada and Beef Marrow in the middle. The grind was gorgeous! I threw it in the walk-in overnight to lose a little moisture and will grind again this afternoon. I’m in the ball park of 20-25% fat. I ended up with 8.1 lbs. of burger…I only need 2 of that for my reward burger. lol
Joe Hell what time is supper ill be there lol!
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craigrice It might not be for a couple of days. I still need to make my sourdough brioche bun if I can find the time. My sausages sold out quickly and apparently are in high demand. Tonight I need to mix up more Walla Walla Sweet Onion sausage, Buttifarra and I’ll take a stab at Loukaniko! Longanisa (Filipino) just caught my eye too. I might have to work that in this weekend if I can find the coconut vinegar locally.
Better Living Through BBQ!
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craigrice It might not be for a couple of days. I still need to make my sourdough brioche bun if I can find the time. My sausages sold out quickly and apparently are in high demand. Tonight I need to mix up more Walla Walla Sweet Onion sausage, Buttifarra and I’ll take a stab at Loukaniko! Longanisa (Filipino) just caught my eye too. I might have to work that in this weekend if I can find the coconut vinegar locally.
Joe Hell I just finished up some summer sausage yesterday with 50% pork and50% moose meat as a test batch
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I have friends who make fun of me for being a “foodie” if they all saw your food posts they would understand that making your own sausage for your pasta or making your own pepperoni for your pizza doesn’t make you a foodie. It’s making 12 different types of burgers with your own brioche bun, THAT makes you a foodie!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell I just finished up some summer sausage yesterday with 50% pork and50% moose meat as a test batch
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I have friends who make fun of me for being a “foodie” if they all saw your food posts they would understand that making your own sausage for your pasta or making your own pepperoni for your pizza doesn’t make you a foodie. It’s making 12 different types of burgers with your own brioche bun, THAT makes you a foodie!
Jonathon LOL. I can’t help it! I was out last night until 1 am with the owners of a new Greek restaurant in town. They are chomping at the bit for me to produce an old family recipe for them. It was several hours of booze fueled, food nerd debauchery. I’m loving every minute of it!
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Joe Hell that’s awesome, I love greek food EXCEPT for fetta cheese, that stuff sucks!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell Does RAD stand for Repulsive And Disgusting?!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon Here is a preview!
Going clockwise starting at the upper left we have Beef Flap, Top Round, Tri-Tip, Pork Trim, Short Ribs, Chuck Stew, House Bacon, Carne Asada and Beef Marrow in the middle. The grind was gorgeous! I threw it in the walk-in overnight to lose a little moisture and will grind again this afternoon. I’m in the ball park of 20-25% fat. I ended up with 8.1 lbs. of burger…I only need 2 of that for my reward burger. lol
Joe Hell
How’d that ultimate burger turn out? -
Joe
Buy a full sized brisket ( 13-17 lb ) and trim off most fat cap 2 1/4-2- 1/2 lbs of the fat.
Don’t worry about the ratio as there is a nice vein of had fat when you cut up the brisket for the grinder. I have converted many. That told me it is the absolute best flavor. If you are a two burger person you will find that the rich meaty flavor that one burger will do you. A bonus is to add 2-3 table spoons of chopped bone per 2 lb ratio. Adds a nutty buttery flavor. Oh a 17 lb brisket should yield you roughly 32 1/3 lb burgers. With the Weston patty maker attached to a sausage stuffer. -
Joe
Buy a full sized brisket ( 13-17 lb ) and trim off most fat cap 2 1/4-2- 1/2 lbs of the fat.
Don’t worry about the ratio as there is a nice vein of had fat when you cut up the brisket for the grinder. I have converted many. That told me it is the absolute best flavor. If you are a two burger person you will find that the rich meaty flavor that one burger will do you. A bonus is to add 2-3 table spoons of chopped bone per 2 lb ratio. Adds a nutty buttery flavor. Oh a 17 lb brisket should yield you roughly 32 1/3 lb burgers. With the Weston patty maker attached to a sausage stuffer. -
Denny Is chopped bone the same thing as bone marrow?
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PapaSop I haven’t got to it yet! I might have to freeze the burger unless I can get a bun made asap!
Joe Hell
Forgive my typing error. It should have read Bone Marrow. You can use 2-3 inch round bones. you should be able to punch out the marrow with your thumb. If not run a boning knife around the morrow. Or get a butcher shop to split a leg bone and scoop out with a spoon. Chop up with knife on a cutting board. running marrow through the grinder tends to just whip it like butter. My test batch original was a 2 lb grind. and used 2-2 1/2 TBL spoon to 2 lbls of ground burger.
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