Quote:
Originally Posted by Markbb
Is it the whole packer? If its the flat you'll have to add fat....I normally grind a packer with a few lbs of bacon and don't trim.
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Wow! I've kinda wanted to grind up the whole packer untrimmed, but didn't want to swap a perfectly good brisket with a bunch of too fatty hamburger!
I'll give it a try next time for sure.
I love the flavor of the brisket for hamburger though.
