I had this 12.5 pound brisket thawed in my fridge and was all set to make some of my world famous hip shot burgers:
when the brisket I was going to grind shrank from fat removal, went from 12.5 lbs to 8!
Time to adjust on the fly, no more hipshot burgers, now it's just brisket burgers, grind 'em
weigh them out 12oz each and bag 'em
Didn't need the burger press due to wanting to make them larger for my homemade buns, they aren't going to be sissy burgers, a decent load for the freezer
So now I have a project for the morning! The 8.5 pound porkbutt that was destined to be part of the hipshot burgers will be turned into maple sausage pattys. Once everything is done and vac-sealed in the freezer I'll take stock of my freezer space and head to Sam's on Monday morning to fill any voids. Looks like a 14oz brisket cheeseburger done over coals on the Weber for dinner, it will not be overcooked! More to come, and thanks for lookin'! RAY
30 lbs Hipshot Burgers
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...
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Time to adjust on the fly, no more hipshot burgers, now it's just brisket burgers, grind 'em
weigh them out 12oz each and bag 'em
Didn't need the burger press due to wanting to make them larger for my homemade buns, they aren't going to be sissy burgers, a decent load for the freezer
So now I have a project for the morning! The 8.5 pound porkbutt that was destined to be part of the hipshot burgers will be turned into maple sausage pattys. Once everything is done and vac-sealed in the freezer I'll take stock of my freezer space and head to Sam's on Monday morning to fill any voids. Looks like a 14oz brisket cheeseburger done over coals on the Weber for dinner, it will not be overcooked! More to come, and thanks for lookin'! RAY
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