Someone was hinting that it was time I made some hipshot burgers, we hadn't had any since the move to AZ three months back
Hipshot Burgers
18 lbs. eye of round
12 lbs. porkbutt
1&1/8 cup Soy Protein Concentrate
9 tbsp canning salt
1/3 cup powdered dextrose
1/3 cup ground pepper
3cups cold milk
First thing was to get the bone out of the two small porkbutts
Then get everything lined up for some knife work
Cut all the beef and pork set for the grinder
Ran everything thru a medium plate, about all I ever seem to use
Mixed the dry ingredients with the cold milk and hooked the mixer to my meat grinder
Everything went for a nice five minute ride. I can't express enough how the latest addition to my gear saves my worn out arthritic shoulders, cranking the old one was a killer. It tilts!
Time to let the grind rest in the fridge overnight and tidy up
Up early while it's cool to get on with making burger patties, each weighs 8oz.
Got things done in good time, I don't like letting burger meat sit out too long. 61 burgers, minus the two we had for dinner last night, sitting on trays in the freezer. Later this afternoon I'll vac-seal the burgers in two packs and a few singles, should last awhile. We like these burgers more than straight fillet mignon or ribeye steaks run thru the grinder, always juicy and great flavor. Another recipe taught to me by my departed friend Chuckwagon. RAY
Hipshot Burgers
18 lbs. eye of round
12 lbs. porkbutt
1&1/8 cup Soy Protein Concentrate
9 tbsp canning salt
1/3 cup powdered dextrose
1/3 cup ground pepper
3cups cold milk
First thing was to get the bone out of the two small porkbutts
Then get everything lined up for some knife work
Cut all the beef and pork set for the grinder
Ran everything thru a medium plate, about all I ever seem to use
Mixed the dry ingredients with the cold milk and hooked the mixer to my meat grinder
Everything went for a nice five minute ride. I can't express enough how the latest addition to my gear saves my worn out arthritic shoulders, cranking the old one was a killer. It tilts!
Time to let the grind rest in the fridge overnight and tidy up
Up early while it's cool to get on with making burger patties, each weighs 8oz.
Got things done in good time, I don't like letting burger meat sit out too long. 61 burgers, minus the two we had for dinner last night, sitting on trays in the freezer. Later this afternoon I'll vac-seal the burgers in two packs and a few singles, should last awhile. We like these burgers more than straight fillet mignon or ribeye steaks run thru the grinder, always juicy and great flavor. Another recipe taught to me by my departed friend Chuckwagon. RAY