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Thanks for the info.
I was think I would have to form the patties prior to freezing.
so can I leave portions of the grinded Brisket in 1 or 2 pound packs and defrost and form when needed.
I just got my first meat grinder and brisket happened to be on sale this week. I picked up 9 pound brisket.
how should I go about about grinding this up? Should I trim some fat off. And if I were to leave it whole what would the ratio be?
What spices should I add to the ground burger?
any...
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