I could use your opinions on your ultimate burger grind
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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. -
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. -
Denny Then I totally agree! Adding bone marrow to hamburgers is a MUST now, especially since my local grocery store sells bone marrow dirt cheap!
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Denny Then I totally agree! Adding bone marrow to hamburgers is a MUST now, especially since my local grocery store sells bone marrow dirt cheap!
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Denny I do like pickles in general yes but I have not had any pickled watermelon rind…I just googled it and they want $15 for a small little jar of it?! Is it worth it?
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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Denny I do like pickles in general yes but I have not had any pickled watermelon rind…I just googled it and they want $15 for a small little jar of it?! Is it worth it?
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Denny I do like pickles in general yes but I have not had any pickled watermelon rind…I just googled it and they want $15 for a small little jar of it?! Is it worth it?
Jonathon If you are ever in Topeka, you have to try the pickles at Porubsky’s. Here is an article about the place, it is truly a one of kind whole in the wall joint. link text
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 If I ever find myself in Topeka that will be a must stop! I so miss the days of the corner grocer. That feel is what we are going for at Butcher Butcher Walla Walla. We are located in a great little neighborhood downtown with great food/booze and interesting people surrounding us.
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Joe Hell If you ever find yourself in topeka you better find yourself in Wichita! Tex_77 worth the drive specifically for that? I go up to Overland Park a few times a year and sometimes I go topeka way(or close to) on my way back
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 Yes the pickles are definitely worth it. They will hit you with horseradish heat like a run away freight train, but then it is gone just a quick. They actually have great flavor once you get past the initial “oh my god I’m going to die” phase which only lasts a few seconds. Be sure and buy a quart so you can bring them home and share with all of your best friends. I’ve never had there chili but I’m told it is outstanding.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Jonathon Yes the pickles are definitely worth it. They will hit you with horseradish heat like a run away freight train, but then it is gone just a quick. They actually have great flavor once you get past the initial “oh my god I’m going to die” phase which only lasts a few seconds. Be sure and buy a quart so you can bring them home and share with all of your best friends. I’ve never had there chili but I’m told it is outstanding.
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Joe Hell If I had to take a guess, I would say that is a no.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Oh well. I’ve been known to drive 6 hours to the coast on a whim for a bowl of clam chowder. Road trip!
Joe Hell my homemade clam chowder is better
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Denny I do like pickles in general yes but I have not had any pickled watermelon rind…I just googled it and they want $15 for a small little jar of it?! Is it worth it?
Jonathon
Don"t buy it. Make it!!! Since it is your first batch buy a small watermelon. 1/4 the melon ans remove the flesh for eating. I don’t know if you handel pickling spices or not. I make pickled watermelon in a bread and butter,Jalapeno Dill, Polish Dill and Sweet pickle. I use Mrs Wages spices which can be picked up at Walmart,Menards,Grocery, or Amazon.- Make the Mrs.Wages pickling brine first ( according to package instructions )and then chill in Frig. for 4 hours
- Quarter melon and remove the flesh and save for eating.
- Cut the melon rind into 1 to 2 inch long strips. and remove the skin with a potato
peeler. Leave a little of the melon on the rind for color and ascetics. - Take the peeled strips and cut into 1-2 inch chunks
- Pack into canning jars. this is going to be a cold pack.
- Pour the chilled pickling spice to the rim of the jar. install lids and rings and chill in the fridge 3-4 days if you can wait that long.shelf life of about 5-6 weeks.
- This is a super crispy pickle type veggie ( fruit ). A great item for barbeques football parties. As you will find most people have never heard of it.
8.Tip with the spice mixes to get even distribution of all the spices I strain the spice mix into a sief. then I can spoon the spices into each jar evenly. Screw lids on hand tight flipping the jars to lid side down to lid side up every day. so when you open a jar all the rind has been mixed in the pieces evenly. If you like a hot spicy mix I recommend the Japolena dill. A favorite among men.
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