10-31-2014, 08:49 PM
[quote 1idahoguy]Grinding 10lbs at a time is a great idea. Leave frozen till ready to grind. I like that idea a lot.
For those of you that do grind your own burger, I've heard that grinding with bacon results in a great tasting piece of meat. So dumb question: do you just buy a package of bacon off the shelf for this? Or should I request a specific type of bacon cut from the butcher?[/quote]
Maybe it is me but I wouldn't want to dig out the grinder and the bagging stuff for 10 pounds.
I don't put anything in the meat at all no fat no nothing.
I have been taking all the meat to grind and I soak it in ice water and about a cup of salt. I started to do this for antelope to remove the blood. The blood, and fat is what causes meat to taste off. I remove as much of the fat as I can. Then I put it all in a cooler with ice water and salt and let it soak the blood out. I stir it a few times and take it out after about 24 to 30 hours. Then I rinse it real good to get rid of the salt then I put it in pillowcases and hang it in the tree to let it drain overnight. The next morning I put the bags in a old refrigerator in the garage and I grind it that night. One of the things I hear is people add fat to help the meat stick together when making burgers. Well the added moisture from the water does that too without adding fat. I like hamburger to be lean. Ron
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For those of you that do grind your own burger, I've heard that grinding with bacon results in a great tasting piece of meat. So dumb question: do you just buy a package of bacon off the shelf for this? Or should I request a specific type of bacon cut from the butcher?[/quote]
Maybe it is me but I wouldn't want to dig out the grinder and the bagging stuff for 10 pounds.
I don't put anything in the meat at all no fat no nothing.
I have been taking all the meat to grind and I soak it in ice water and about a cup of salt. I started to do this for antelope to remove the blood. The blood, and fat is what causes meat to taste off. I remove as much of the fat as I can. Then I put it all in a cooler with ice water and salt and let it soak the blood out. I stir it a few times and take it out after about 24 to 30 hours. Then I rinse it real good to get rid of the salt then I put it in pillowcases and hang it in the tree to let it drain overnight. The next morning I put the bags in a old refrigerator in the garage and I grind it that night. One of the things I hear is people add fat to help the meat stick together when making burgers. Well the added moisture from the water does that too without adding fat. I like hamburger to be lean. Ron
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