I'm getting ready to do a custom burger grind with Choice Top Round and Wright Brand Bacon 70/30 through a 3/16" plate,double grind.I know to semi freeze meat and grinder parts.I plan to grind bacon first then grind beef,gently mix the two then second grind.Plans are to weigh to 1/3rd pound,use burger press to form patties and put in vac seal bag with wax paper in between patties.Then into freezer to freeze,when frozen vac and seal.
Any tips and tricks would be appreciated.What say ye?
Bill
Any tips and tricks would be appreciated.What say ye?
Bill