Doug Crann
is one Smokin' Farker
- Joined
- Feb 25, 2015
- Location
- Ford...
Let me start by saying I am not a very scientific fellow so no, I didn't weigh the meat and fat....
Bought a packer brisket. Cut it into strips so I could feed it to our grinder. Only fat that was removed was the hard stuff. From a 15 or so pound piece of meat I pulled out about 8oz of fat. The entire fat cap went into the grinder. During both grinds I stopped frequently and tossed the ground meat. When Ernestina makes the patties she mixes in various spices and a fair amount of shredded cheese. No matter how the patties are formed and pressed (hand and a small patty press) the burgers are loose. Some days they stay together enough to flip them, barely. Some days they fall apart.
I know we could add some bread crumbs as a binder. But with the fat being visible in the meat I was hoping we could avoid any binders. There is enough fat in the meat that we experience some pretty good flares.
Very frustrated...
Bought a packer brisket. Cut it into strips so I could feed it to our grinder. Only fat that was removed was the hard stuff. From a 15 or so pound piece of meat I pulled out about 8oz of fat. The entire fat cap went into the grinder. During both grinds I stopped frequently and tossed the ground meat. When Ernestina makes the patties she mixes in various spices and a fair amount of shredded cheese. No matter how the patties are formed and pressed (hand and a small patty press) the burgers are loose. Some days they stay together enough to flip them, barely. Some days they fall apart.
I know we could add some bread crumbs as a binder. But with the fat being visible in the meat I was hoping we could avoid any binders. There is enough fat in the meat that we experience some pretty good flares.
Very frustrated...