<![CDATA[Bone Marrow Update]]>Update on bone marrow mixed with burger. I did a small 2 lb. burger grind to test the taste . I used 3 bones about 3 diameter x 2 inches thick. I used a thin boning knife cut around the inside the bone and the marrow pushed right out… I weighed the marrow and I had 4.6 ounces. That equaled a heaping hand full. It at this stage was about like course lumpy cheese. I then chopped on a cutting board and mixed into my 2lb. of ground chuck that I just ground. It adds a amazing juicy to the hamburger. A kind of buttery / mild nutty flavor. I will defiantly will do again. so the ratio would be 2 to 2.3 ounces per lb. of ground burger.

]]>https://waltonsdev.nodebb.com/topic/659/bone-marrow-updateRSS for NodeThu, 10 Sep 2026 23:05:12 GMTSun, 05 Aug 2018 15:25:14 GMT60<![CDATA[Reply to Bone Marrow Update on Tue, 21 Aug 2018 20:48:51 GMT]]>I just watched the video of Bone Marrow Burgers, first let me say thanks for the research and follow up on this as I’ve been so interested.
The recipe in the video looks and sound super will try and can’t wait!

]]>https://waltonsdev.nodebb.com/post/1932https://waltonsdev.nodebb.com/post/1932Tue, 21 Aug 2018 20:48:51 GMT<![CDATA[Reply to Bone Marrow Update on Fri, 10 Aug 2018 02:20:58 GMT]]>Jonathon
I look forward to your video.

]]>https://waltonsdev.nodebb.com/post/1904https://waltonsdev.nodebb.com/post/1904Fri, 10 Aug 2018 02:20:58 GMT<![CDATA[Reply to Bone Marrow Update on Thu, 09 Aug 2018 20:19:55 GMT]]>Denny okay, so I did it (video coming out soon) and I did it at lower quantities than that. I did find the highest amount we added, which was 1.1 oz per lb, was my favorite. My issue was I was already using 73/27 beef so I wanted to not add as much of fat. I am going to try to buy some brisket and some more bone marrow and try it with that.

]]>https://waltonsdev.nodebb.com/post/1902https://waltonsdev.nodebb.com/post/1902Thu, 09 Aug 2018 20:19:55 GMT<![CDATA[Reply to Bone Marrow Update on Tue, 07 Aug 2018 12:46:13 GMT]]>Denny Thanks for the advice, I did the spread for the bread yesterday, it was delicious, better than any butter I’ve ever used. I fully plan on making some more and then reverse searing a steak and using that as the butter when I sear it at the end, anyone who hasn’t tried reverse searing a steak check out this post and video https://meatgistics.waltonsinc.com/topic/238/how-to-reverse-sear-a-steak

I am going to do the burgers today and I’ll make sure I just chop them instead of grinding it, thanks for the heads up!

]]>https://waltonsdev.nodebb.com/post/1875https://waltonsdev.nodebb.com/post/1875Tue, 07 Aug 2018 12:46:13 GMT<![CDATA[Reply to Bone Marrow Update on Tue, 07 Aug 2018 01:01:29 GMT]]>Jonathon
I must say your method sounds interesting. I look forward to your results. I did try running some marrow through the grinder. Bad choice as it just kind of whipped the marrow. Chopping on a cutting board is much better.

]]>https://waltonsdev.nodebb.com/post/1870https://waltonsdev.nodebb.com/post/1870Tue, 07 Aug 2018 01:01:29 GMT<![CDATA[Reply to Bone Marrow Update on Mon, 06 Aug 2018 13:10:19 GMT]]>Denny I FINALLY remembered to pick some up this weekend and I got a bunch so I am going to do a few different things with it. Right now my plan is burgers, pretty much how you did them and then do them in our smoker/grill combo until they are soft and use it as a spread on bread. Hopefully I will have this shot (and eaten) today and a video in the next few days!

]]>https://waltonsdev.nodebb.com/post/1863https://waltonsdev.nodebb.com/post/1863Mon, 06 Aug 2018 13:10:19 GMT