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Started By
Message
Homemade meat for hamburgers
Posted on 4/4/14 at 4:02 pm
Posted on 4/4/14 at 4:02 pm
If I were going to ground up my own meat to make hamburgers and I wanted to use a mixture of beef and pork. What cuts of meat would I use?
11
Posted on 4/4/14 at 5:05 pm to tdavi48
Chuck and boston butt makes a good burger.
Sirloin and fat back makes a burger worth killing over.
Sirloin and fat back makes a burger worth killing over.
Posted on 4/4/14 at 5:08 pm to tdavi48
I like to grind brisket. Never added pork.
Posted on 4/4/14 at 5:18 pm to tdavi48
I agree with the brisket. Best burger I have ever made and had. I also ground pickled jalapeños with my brisket.
This post was edited on 4/4/14 at 5:21 pm
Posted on 4/4/14 at 7:57 pm to tdavi48
Go with brisket snd pork loin
Posted on 4/4/14 at 11:12 pm to GeauxTigers80
I like chuck because I can achieve a good fat ratio easily. The truth is, any fresh ground cut of beef will trump preground beef flavor by miles. Never tried brisket, but I'd love to.
Posted on 4/5/14 at 10:37 am to RaginCajunz
Brisket for sure. Nothing else needed.
Posted on 4/5/14 at 11:40 am to Mr Mom
brisket and pork roast!
Posted on 4/5/14 at 11:46 am to tdavi48
I have used chuck and bacon for the fat ratio to be right.
Posted on 4/5/14 at 8:50 pm to tdavi48
Chuck and brisket. Skip the pork.
Posted on 4/5/14 at 10:38 pm to Foodie225
elk/beef is the best burger I've ever tasted.
Posted on 4/5/14 at 10:54 pm to tdavi48
Grind up some cow.
Chuck is best in my limited knowledge. But I do love BBQ
Chuck is best in my limited knowledge. But I do love BBQ
Posted on 4/7/14 at 4:52 pm to tdavi48
quote:
ground up my own meat to make hamburgers
Spend the extra $$$ for a vasectomy instead.
Posted on 4/7/14 at 7:18 pm to tdavi48
I just bought a new grinder this past Saturday. Pumped out 15 pounds of boudin. I'm ready to grind some beef for hamburgers also.
Posted on 4/7/14 at 8:14 pm to B&TCoonhound
Definitely add some bacon to the grind.
Posted on 4/7/14 at 8:22 pm to tdavi48
Select ribeyes
No pork
No pork
Posted on 4/7/14 at 9:51 pm to yellowfin
Not a bad idea. I can probably get choice on sale for same price?
Posted on 4/7/14 at 9:54 pm to B&TCoonhound
Np
This post was edited on 4/7/14 at 9:55 pm
Posted on 4/7/14 at 10:38 pm to tdavi48
I watched Julia Child make a burger the other day. In order to avoid overworking the meat, she put it on the board and cut through it with a knife to separate it a bit. Then she poured chopped shallots sautéed in butter over it, seasoned and just pushed it back together. She used 85/15.
Posted on 4/8/14 at 1:00 am to Gris Gris
I've got 2.
1 is sirloin steak tips slightly frozen then ground up in a food processor . Put in oven to heat slightly and drizzle melted butter and pepper. Pack into balls. 2 minutes on each side on skillet then in oven until 350F. Super juicy.
2. Elk 75% and Pork 25%. Still in freezer and haven't cooked them yet.
1 is sirloin steak tips slightly frozen then ground up in a food processor . Put in oven to heat slightly and drizzle melted butter and pepper. Pack into balls. 2 minutes on each side on skillet then in oven until 350F. Super juicy.
2. Elk 75% and Pork 25%. Still in freezer and haven't cooked them yet.
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