Calling All Meatheads-Custom Burger Grind

[motocrash]

Thanks.Chi- hoowa- hoowa (Paco) in pic #3 of the grinder and of course Oscars butt in #5.

 

[rw willy]

Now...no medium rare burgers, right?

 

[forkin pork]

Moto, remember one thing........ keep it simple always works best.

 

[forkin pork]

Never mind the old cast iron work horses, how about that 98 yr old buddy you got.
God I love dogs!

 

[motocrash]

Now...no medium rare burgers, right?

Cooked 2 more Wednesday night and they do need more fat - more bacon next grind!
I'll just have to suffer through the rest I have left :)

 

[SonnyE]

Never mind the old cast iron work horses, how about that 98 yr old buddy you got.
God I love dogs!

He's doing great! He's my taste tester.
If his nose sez it ain't ready, it ain't ready. He was making sure the grinder was clean.
I run my dehydrator out in the garage. Drives him nuts trying to find where that meat smell is coming from.
I have never found a more loyal friend than a Dog. No matter when, or what condition you are in when you come home, they are always glad to see you.
Absolutely unconditional love. That's a dog.
Spell dog backwards... see why? ;):)

 

[johnmeyer]

Now...no medium rare burgers, right?

Nope. For me, steak tartare. Nothing like raw meat with a raw egg.

 

[daveomak]

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. hen into freezer to freeze, when frozen vac and seal.

Any tips and tricks would be appreciated. What say ye?

Bill

I learned to grind the meat and fat separately also.... Works well for me... On some recipes I grind the fat through a smaller plate.... Seems to disperse for a better mouth and flavor texture... Like you and others, bacon or ox-tails or brisket or ribs or even beef cheeks add a depth of flavor to the grind that's to write home about... You don't need much... 10% is a good starting point... And the fat, fat is flavor and very necessary, as you have noted... Flavor is why we are here..

 

[motocrash]

I learned to grind the meat and fat separately also.... Works well for me... On some recipes I grind the fat through a smaller plate.... Seems to disperse for a better mouth and flavor texture... Like you and others, bacon or ox-tails or brisket or ribs or even beef cheeks add a depth of flavor to the grind that's to write home about... You don't need much... 10% is a good starting point... And the fat, fat is flavor and very necessary, as you have noted... Flavor is why we are here..

Right on Dave.My meat grinding la -bor-atory chalkboard is full at the moment with ideas... Muh Ha Ha Ha!

 

[johnmeyer]

I never thought of grinding the fat separately. Thanks for that tip!