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  1. #26

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    0% for me too on ground meat. I add fat for sausage and what not but straight meat for my burger.

  2. #27
    Join Date
    Feb 2011
    Location
    Lubbock, Texas
    Posts
    2,387

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    I usually just buy some of the cheapest hamburger you can buy in the store - I think it is 27% fat. I mix 2 pounds of that with 10 pounds of ground so I end up with 93% lean meat.

    I'm thinking about adding ground bacon instead on a few batches next time and labeling that for hamburger patties only.

  3. #28
    Join Date
    Jul 2012
    Location
    North Platte, Nebraska
    Posts
    3,054

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    We grind most of ours with no fat added. It makes fantastic meat loaf, spaghetti, etc. The only fat-added meat that we process is when we make bacon burger.

    12 pounds wild
    3 pounds bacon ends
    5 pounds of the cheapest beef-only to help keep the burger together on the grill

    We usually add jalapenos and sometimes high-temp cheese to this mix. Best burgers ever.
    You did not "seen" anything. You "saw" it.
    Liberals with guns are nothing but hypocrites.
    New member of BHA.

  4. #29

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    I use bacon ends and pieces in my burger grind. I grind small batches so I ususally add 3 lbs to about 14-15 lbs of meat. There's actually quite a bit of meat in the bacon so I figure I end up with about 15-20% fat content. It doesn't make it taste like bacon either, you just get a hint of bacon flavor in the back of your nose.
    As for thawing out your grind meat then refreezing it after grinding, I have never had a problem.
    When all the trees have been cut down, when all the animals have been hunted, when all the waters are polluted, when all the air is unsafe to breathe, only then will you discover you cannot eat money.

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  5. #30

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    Quote Originally Posted by npaden View Post
    I usually just buy some of the cheapest hamburger you can buy in the store - I think it is 27% fat. I mix 2 pounds of that with 10 pounds of ground so I end up with 93% lean meat.
    Same here. I think mine is 20% fat. Suet was a pain in the butt for me.

  6. #31

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    Quote Originally Posted by hank4elk View Post
    I used to use 15-20% beef sirloin fat. It was free & good quality.
    Been using 5-10% pork belly or bacon fat last few years. Go leaner says the Doc...lol
    Eh what does the doc know! Make it taste good!
    No matter how good or bad the hunting is, never forget where you are.

  7. #32
    Join Date
    Nov 2012
    Location
    Missoula, MT
    Posts
    582

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    I prefer doing a straight grind. I'll add in fat (bacon ends or pork usually) if I am going to make sausage or when I am making burgers.

    Having just straight grind in the freezer gives me more options down the road. I've run the gamut of beef fat, beef trim, pork fat, "lean" pork shoulder, bacon, etc. No matter what you choose, it's still way better than store bought.

  8. Default

    only beef)
    What the superior man seeks is in himself; what the small man seeks is in others.

  9. #34

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    10 to 15 percent beef trim for us ground twice

  10. #35
    Join Date
    Oct 2005
    Location
    Bitterroot Valley
    Posts
    5,584

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    5% pork fat is my favorite mix.
    How much l wanted to take scalps, but it was not my kill.

  11. #36

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    5%-10% pork shoulder

    In terms for freezing, thaw, freeze you just need to be sure you are doing it safely and wrapping it correctly.

    If you defrost your meat in the kitchen sink all day you should probably cook it and eat it asap. That said I have come home from a hunt, tightly wrapped a boned out quarter and tossed it in a freezer. A couple weeks later I defrosted the meat in the fridge cut steaks and wrapped them and put the trimmings in a vacuum sealed bag. I defrosted the trimmings a couple weeks later to grind. By the time my ground got to the table it have been frozen and thawed 3 times and probably sat in the freezer 8-12 months. The meat tasted great and was completely safe.

  12. #37

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    Quote Originally Posted by 406LIFE View Post
    I'm 0% straight grind.
    I also grid with no fat (moose, caribou, sheep).
    If I grill burgers, I do coat the grill and burgers with olive oil.
    Much of our burger goes to tacos, spaghetti,chili, etc...no need for fat in grind for those meals.

    I do add pork shoulder when I grind for italian sausage...typically about 25 pounds of pork shoulder, 60 pounds of moose.

  13. #38

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    Bacon all the way, but not from the grocery store. Go full on butcher shop smoked, thick, bacon and you'll never go back. I now go through my burger faster than anything else. Kids love it, wife loves it, and that's all the neighbors want to eat when they comeover... (which on a side note is heartbreaking, cause I've done some pretty kick ass stuff with my large muscle cuts!)

  14. Default

    I mix 20% beef suet for my burger. I personally like it leaner but the kids like it alot more with that mix. If i only used the burger for sloppy joes, spaghetti sauce, chili etc I'd probably go 10% or even less.

    For sausages, brats, ground bacon, salami, and other things where pork is used; I do 40% venison, 40% pork loin, and 20% pork fat.

  15. Default

    I grind and freeze in 2 pound vacuum-sealed packages. I crease or make a furrow down the center of about half of those packages in case I want to only thaw a pound, I can usually break the package on the crease over the edge of the counter. I don't add any fat at this point. I add pork fat when I'm making sausage, about 20%
    If I want an elk burger I'll mix in some egg, dry milk, and cracker crumbs to hold it together. I've not tried adding pork for that.

  16. #41

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    Quote Originally Posted by mtmiller View Post
    Same here. I think mine is 20% fat. Suet was a pain in the butt for me.
    I do the same. Cheapest burger I can buy then mix it in 5-10% by weight. I just watched an episode of Meateater where Rinella mixed in straight pork fat that he got for free from a local butcher. I thought it sounded like a pretty good idea and hope to give it a try this next year and compare it side by side with a normally do to see the difference in consistency and taste.



    Quote Originally Posted by Tradewind View Post
    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?
    I agree with what others have said. I have had to freeze meat and then thaw it to butcher, only to refreeze after I was finished. It didn't appear to hurt the quality any. Matter of fact, I froze three quarters of an elk this year, because I didnt have time to butcher them right away. Over the next two weeks I would pull one out and work on it as I had time. It was some of the most tender meat we have had in a while. I know Steve Rinella's brother won't touch moose meat until it has been frozen for over a year, because he says it makes it more tender.

  17. Default

    All straight up for me, 1 lb of ground and I double wrap it with plastic wrap and then a wrap with freezer paper. When i'm going to make burgers or something I will thaw it a little and put it back through the grinder, usually with some smoked bacon when I am making burgers. Extruded jerky, tacos etc are all straight up.

  18. Default

    I do straight moose or elk and mix in about 20% deer

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