Chucknduck
Member
Finally getting round to grinding my burger. What do you guys do for % of suet?? Was thinking 20%. Anyone ever grind burger with pork?? Hope to get a few pointers
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Some one whoe does a lot of grinding told me to use 20% pork loin which I have in the past and it worked fine
Along the same lines, and I apologize for a possible hijack here. But due to time constraints I ended up freezing the trimmings that are intended for hamburger.
My understanding on meat is once you thaw the meat you need to use it. Does that leave my only option to thawing the trimmings, then grinding and grilling?
Not true at all. I almost always freeze grind meat when cutting up animals and thaw it out later to grind and refreeze. Never any issues. Meat grinds best when it is about half frozen so even if I grind fresh I will throw it in the freezer a while before grinding.
Not true at all. I almost always freeze grind meat when cutting up animals and thaw it out later to grind and refreeze. Never any issues. Meat grinds best when it is about half frozen so even if I grind fresh I will throw it in the freezer a while before grinding.