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
Grinding burger??
- Thread starter Chucknduck
- Start date
I've done pork and beef. I like beef better but both are good. Even some bacon ends and scraps that you can buy in a big sealed pack are good for some. Experiment a little, fry some up as you are grinding and see what you like best.
Joe Hulburt
Well-known member
I use to add some beef suet but have been going straight lean venison for many years now and we don't miss the fat at all. When I make burgers I dice up a little bacon and blend in with the burger and they stick together well and taste great.
marksjeep
Well-known member
I run 10% pork fat. Wife has a friend that raises a pig for us every year, we keep all the fat and use it for grind. Delicious.
406LIFE
Well-known member
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- Aug 18, 2016
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I'm 0% straight grind.
Tradewind
Well-known member
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- Aug 19, 2015
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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?
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?
CodyCass
Member
For burger meat I get beef fat from a good quality butcher and keep it around 10%. For sausage I buy a pork shoulder and do a 10:1 deer to pork
Walkathon
Well-known member
No experience with beef.
I grind some without any fat added, fine ground once. Turned out great. I grind some with 80% deer / 20% bacon- fine grind once.
Just made batch of hot bulk sausage with AG Legg seasoning that was about 60% deer and 40% pork shoulder, double coarse ground with seasoning added between grinding.
Hope yours turn out great.
I grind some without any fat added, fine ground once. Turned out great. I grind some with 80% deer / 20% bacon- fine grind once.
Just made batch of hot bulk sausage with AG Legg seasoning that was about 60% deer and 40% pork shoulder, double coarse ground with seasoning added between grinding.
Hope yours turn out great.
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Nick87
Well-known member
10% pork trimmings for me
Joe Hulburt
Well-known member
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.
deer_shooter
Well-known member
+1. I vac seal freeze hindquarters whole and when I need some ground I thaw one or two. Then grind, pack in 1lb bags and refreeze.
Walkathon
Well-known member
I freeze the trim / grinding meat in a large vacuum sealed bag (around 10 Lbs) and then pull it from the freezer weeks or months later and thaw in the refrigerator until it is half thawed, half frozen, cube and grind while partially frozen. Seems to grind really well. I also use partially frozen pork when I grind.
6mm Remington
Well-known member
I buy the cheapest fattiest pork shoulder roast I can get and use them to grind with my game burger. It works great!
Chucknduck
Member
Well looks like I should try some strait venison, some 20%, and some with pork. I have a pork shoulder in the feeezer I can use
Tradewind
Well-known member
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Thank You
Poke 'Em
Well-known member
I prefer back fat over suet.
