Question for the Chefs on here
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Old 12-01-2010, 12:25 AM   #1
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Default Question for the Chefs on here

So I purchased a meat grinder to process my deer meat this year and want to start grinding hamburg too. From what I have read once you grind your own burger you will never buy the **** in the grocery store again.

Has anyone on here tried it and have any tips like what ratio of meats like chuck, brisket sirloin ect ?? and what about spice ideas.. I have tried the hamburger spice from Williams Sonoma and its really good but there are prob way better ones out there.

Thanks in advance for any help

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Old 12-01-2010, 12:48 AM   #2
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Ground Sirloin! Buy it in bulk at Costco or on sale at the market. Make sure it is fresh and seal it in a foodsaver or other vacuum bagging device. No more than 2% fat!!

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Old 12-01-2010, 01:03 AM   #3
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I think you want a ratio of 80% lean to 20% fat. After all, the fat is what gives it the flavor.

I often buy a boneless chuck roast that has a lot of fat and grind it in to hamburger. After it's ground, I add kosher salt and fresh ground pepper to taste and then toss it around and then make my hamburger patties.

Don't season it if you're going to freeze it! If you freeze the hamburger, thaw it out before you're going to use it and THEN season it. You don't want to season meat before you freeze it.

For my ground venison, I also add about 20% beef fat because the deer meat is so lean. This also adds flavor and keeps it from drying out so much, which is common with venison.

And I agree....the Foodsaver or other vacuum-sealing devices are awesome....but they charge you an arm and a leg for the freezing bags....that's where they REALLY get you. Like printers are fairly cheap, but they really get you on the ink or toner. Same principle.

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Old 12-01-2010, 01:07 AM   #4
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when i grind mine, for every pound i grind 2 cups of ice in between. grinding causes heat heat melts fat. this is really bad for real high quality hamburger. after the first grind i refrigerate it for 6 hours then regrind using the same proccess. im prolly a little anal retentive about my cooking. i dont add anything to the meat spice wise. thats part of the cooking proccess. i like my burger basic unspiced so i can go anywhere with it later.

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Old 12-01-2010, 03:10 AM   #5
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When I grind deer meat, I use pork fat. I like the pork fat better. I've never done my own beef burger. You will get tons of use out of that grinder, KTM.

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Old 12-01-2010, 03:23 AM   #6
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I used to grind pork with my deer meat but i changed it.. for every 3 pounds of deer i put 1 pound of beef. Love it

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Old 12-01-2010, 04:58 AM   #7
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I like to buy round steak when it goes on sale, buy about 40 lbs and grind it with the fat it comes with. Probably 7-10% fat. Works for us.

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Old 12-01-2010, 08:41 PM   #8
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When I grind my venison I shop for the cheapest pork I can find, like a shoulder roast or something. And add it in about a 4:1 ratio.

A couple years ago a friend of ours was culling a bunch of deer on their ranch and gave us a bunch of quarters (almost 100 lbs worth). My wife bought three beef briskets and gave it all to the processor to grind it up. Turned out real good.

I've never heard of the ice grinding trick. I'm going to have to give that one a try.

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Old 12-01-2010, 08:44 PM   #9
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Quote:
Originally Posted by lonyaeger View Post
I think you want a ratio of 80% lean to 20% fat. After all, the fat is what gives it the flavor.

I often buy a boneless chuck roast that has a lot of fat and grind it in to hamburger. After it's ground, I add kosher salt and fresh ground pepper to taste and then toss it around and then make my hamburger patties.

Don't season it if you're going to freeze it! If you freeze the hamburger, thaw it out before you're going to use it and THEN season it. You don't want to season meat before you freeze it.For my ground venison, I also add about 20% beef fat because the deer meat is so lean. This also adds flavor and keeps it from drying out so much, which is common with venison.

And I agree....the Foodsaver or other vacuum-sealing devices are awesome....but they charge you an arm and a leg for the freezing bags....that's where they REALLY get you. Like printers are fairly cheap, but they really get you on the ink or toner. Same principle.
Lon, What happens if you season, then freeze?
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Old 12-01-2010, 08:53 PM   #10
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It can actually take on TOO MUCH of the seasoning.

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