Norcoredneck
somebody shut me the fark up.
I have a brisket I want to grind up with my new grinder. Question is how much of the fat should I trim off before cutting it up?
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!:lol: I'll give it a try next time for sure.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.
Re-freezing meat is never a good idea. I would recommend grinding a fresh brisket and freezing the patties after grinding.not to steal this thread, but i have a whole brisket in freezer and been thinking of grinding it into burger too. My question is, will re-freezing after ground and made into patties signifcantly degrade the meat??
getcha a sharpazz kinife,1/4 onion,1/8 ancho pepper,,1 pickle,1/3 head of lettuce,1/8 garlic clove,....1/4 onion & 2 maters & go to town.. or,,, just slice & dice everything in site.....:twisted: is it beef- no trim just grind- yer in caliI have a brisket I want to grind up with my new grinder. Question is how much of the fat should I trim off before cutting it up?