Odin wrote:Thanks for the suggestions
Shuswap: I tried that combo and it was good but not a true hamburger the way I like them. I do you a beef and pork mix in my chili.
ComradeQ: That sounds like a good combo. How do you achieve your 30% fat ratio? Brisket fat? The chuck I purchase is about 20% fat. I just picked up a brisket flat, not much fat on that one. I also picked up beef ribs and to my surprise they came out with this large beef rib roast. I never saw anything like it before. The short ribs usually have a good amount of meat but nothing like this thing. Another adventure.
Odin wrote:I just read the article, excellent, lots of ideas. Many thanks again.
Odin wrote:Just go back from shopping and picked up some more chuck for the project. The brisket point is thawing and will be ready tomorrow. I tried to buy oxtail, my god what a pricey bony meat, $6.37 pound. That’s off the table for now. The butcher sold me some nice fat, with meat attached, from a sirloin roast so that’s what I’m going to start with and see what I come up with. So it’s going to be chuck, $4.19 pound, brisket flat, $3.99 pound, and sirloin fat with meat, $2.49 pound.
Now to decide on what size to grind and how many times. I read some where the larger the grind the more steak like the burger will be. I’d like to to have a sticky consistency so as not to fall apart when cooking. Add salt to the mix?
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