SmokinAl
SMF Hall of Fame Pitmaster
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I was in Sam's a few days ago & they had Prime packers. This is the first time they have ever had them. I sure hope that this is something that they are going to carry from now on. Boy what a difference in Choice & Prime. Anyhow here is this guy, over 19#.
I separated the point & flat & trimmed off all the fat, including the thin end of the flat & the small end of the point. I took the soft fat & saved it with the trimmed meat for grinding up into burgers.
This is the bowl of scraps that the fish & turtles in our backyard pond will get this morning.
I measured out cure, salt, sugar, & pickling spices for both the point & flat. Then vac packed them for a 2 week cure in the fridge. I will flip & massage them daily.
I ran the meat & fat thru the grinder with the big plate first, then a second grind with the small plate.
We ended up with 6 lbs. of ground brisket. I made 12, 6 oz. patties to freeze.
And we had exactly 1 lb. left, so I made 2 half pound burgers for dinner.
A little bacon grease in the CI pan to get started!
And in go the burgers.
Flipped them one time.
And added some baby Swiss cheese.
Onto a homemade bun, with some ketchup! And a homemade pickle!
Sliced in half & ready to eat!
This was absolutely the best burger that either Judy or I have ever had!
I will be doing this every time I buy a brisket, I don't think I would enjoy a burger that wasn't ground brisket again. I'm definitely spoiled!
Al
I separated the point & flat & trimmed off all the fat, including the thin end of the flat & the small end of the point. I took the soft fat & saved it with the trimmed meat for grinding up into burgers.
This is the bowl of scraps that the fish & turtles in our backyard pond will get this morning.
I measured out cure, salt, sugar, & pickling spices for both the point & flat. Then vac packed them for a 2 week cure in the fridge. I will flip & massage them daily.
I ran the meat & fat thru the grinder with the big plate first, then a second grind with the small plate.
We ended up with 6 lbs. of ground brisket. I made 12, 6 oz. patties to freeze.
And we had exactly 1 lb. left, so I made 2 half pound burgers for dinner.
A little bacon grease in the CI pan to get started!
And in go the burgers.
Flipped them one time.
And added some baby Swiss cheese.
Onto a homemade bun, with some ketchup! And a homemade pickle!
Sliced in half & ready to eat!
This was absolutely the best burger that either Judy or I have ever had!
I will be doing this every time I buy a brisket, I don't think I would enjoy a burger that wasn't ground brisket again. I'm definitely spoiled!
Al