- Aug 27, 2008
- 5,170
- 409
I had pork sausage and ground beef thawed that I needed to do something with soon. Didn't do the project that it was originally intended for, so here's what I came up with instead...
I weighed out each 1/4lb patty, formed 2 large thin pork patties and placed a beef patty between and joined/closed the edge of the pork patties to seal it all up.
I had 2lb of store brand and 2lb of Jimmy Dean...the JD is the darker colored meat...man, the side-by-side really shows a big difference in the quality.
Charcoal fired cold smoke with hickory is on...notice the patty @ 11 'oclock is a hybrid (top is JD, bottom is store-brand):
Cold smoked for 1 hour:
Searing:
All done...cross-section is hard to see the layers...:
Here we go:
Flavor is really nice...the JD isn't salty and the smokey exterior with a charcoal sear....mmm.
Thanks all!
Eric
I weighed out each 1/4lb patty, formed 2 large thin pork patties and placed a beef patty between and joined/closed the edge of the pork patties to seal it all up.
I had 2lb of store brand and 2lb of Jimmy Dean...the JD is the darker colored meat...man, the side-by-side really shows a big difference in the quality.
Charcoal fired cold smoke with hickory is on...notice the patty @ 11 'oclock is a hybrid (top is JD, bottom is store-brand):
Cold smoked for 1 hour:
Searing:
All done...cross-section is hard to see the layers...:
Here we go:
Flavor is really nice...the JD isn't salty and the smokey exterior with a charcoal sear....mmm.
Thanks all!
Eric