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Zmokin
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Joined: 22 Jan 2012
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 Posted: Wed Apr 03 13 10:07 am Post subject: Home Ground Hamburger |
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Anyone have recommendations on the best beef to grind when making home gound "ground beef"?
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13185
Location: SLC, UT
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| Posted: Wed Apr 03 13 1:01 pm Post subject: |
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Chuck and brisket 50% / 50%, or chuck and brisket 60% / 40% if you like it a little more lean! 
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patruns
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Joined: 03 Mar 2010
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Location: Long Island, New York
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| Posted: Wed Apr 03 13 10:59 pm Post subject: |
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Add some short rib meat if you really want to make an impression. 
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Zmokin
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Joined: 22 Jan 2012
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| Posted: Sat Apr 27 13 7:42 am Post subject: |
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| patruns wrote: | | Add some short rib meat if you really want to make an impression. |
The only person I'm trying to impress is my own palate.
I went with chuck Steaks (not roast) and brisket, next time I'll look for short ribs on sale, so I can cut off the bones, roast the bones for making beef stock and add the short rib meat to the hamburger grind. I like to can my own stock for low sodium (except when I make ham stock, can't avoid the sodium in that one). I also can my own beans for low sodium as well as my own spaghetti marinara/arrabiatta sauce. My quick chili bean recipe is: home canned beans, home canned spaghetti sauce, cumin & home dried chili-powder, home smoked carnitas from the freezer. I can whip up a chili in 1/2 an hour that tastes like it was slow-cooked for hours. yes, hours were spent in the canning and smoking, but those were hours spent months ago, today it only took 1/2 an hour to make some awesome chili-beans for dinner. Tonight I'm starting on 7 pints of chicken/turkey stock. Bones I've been saving in the freezer have come out to make stock, tonight I boil the stock, late tonight I filter it.
chill it over night, remove the grease that has solidified in the am, re-filter it cold (removes the small bits of fat that are still in it and any solids that coagulated/precipitated out under colder temps over night in the fridge). Then pressure can it for future use.
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DerekD
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Joined: 13 Jul 2011
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| Posted: Sun May 26 13 3:20 am Post subject: |
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| I think I'm going to try this too this weekend. Do you guys add anything else when grinding like onion, bell pepper, etc? I was thinking of doing the meat separate, then chopping those other ingredients like I normally would. |
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Zmokin
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Joined: 22 Jan 2012
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| Posted: Mon Jul 22 13 1:26 am Post subject: |
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| DerekD wrote: | | I think I'm going to try this too this weekend. Do you guys add anything else when grinding like onion, bell pepper, etc? I was thinking of doing the meat separate, then chopping those other ingredients like I normally would. |
When making hamburger to freeze for future use, I would add nothing. If I'm grinding for a particular use, then I would add ingredients. e.g. When I make beef jerky with my jerky press, I course grind the meat, then I mix my seasonings & curing salt with a little bit of water. then thoroughly mix this into the meat, run it back through the grinder on fine grind, and then extrude into jerky strips into my dehydrator.
When making hamburger meat to press into hamburger patties, I will season the meat as well.
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jess
BBQ Super Pro
Joined: 26 Sep 2007
Posts: 1759
Location: Fl.
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| Posted: Mon Jul 22 13 5:10 am Post subject: |
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| Maybe I misunderstand but if you have all the answers, why are you asking the questions ??? JFWIW the diff. between steaks & roast is just the cut... |
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Zmokin
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Joined: 22 Jan 2012
Posts: 86
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| Posted: Wed Jul 24 13 10:49 am Post subject: |
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| jess wrote: | | Maybe I misunderstand but if you have all the answers, why are you asking the questions ??? JFWIW the diff. between steaks & roast is just the cut... |
I don't have all the answers. I do have my own opinions and ideas, but I also like hearing what others think. I do like to experiment. One of the things I like to do, is google for recipes, copy 3 or 4 of them, see what they have in common, see what have that is different, think of what I do and don't like, and then I make my own recipe to try.
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Kenmore 4 burner Propane Grill w/Rotisserie
Lil' Smokey Joe
14" Cast Iron Dutch Oven
Large Big Green Egg w/Sole' Gourmet Table |
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MGeslock
BBQ Fan
Joined: 10 Aug 2007
Posts: 332
Location: Fredericksburg, VA
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| Posted: Fri Jul 26 13 10:16 pm Post subject: |
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| Quote: | | One of the things I like to do, is google for recipes, copy 3 or 4 of them, see what they have in common, see what have that is different, think of what I do and don't like, and then I make my own recipe to try. |
+1 |
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