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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-29-2019, 08:47 PM | #1 |
Knows what a fatty is.
Join Date: 10-18-17
Location: Fuquay Varina, NC
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Burger Fat Content
Was thinking about getting the meat grinder attachment for our kitchenaid mixer but wanted to get some tips for getting the right fat content for burgers. Just trying to get a better understanding ding of how I know the fat content of the burgers and what fats I need to add in to get the mixture correct.
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06-29-2019, 08:58 PM | #3 |
Knows what a fatty is.
Join Date: 10-18-17
Location: Fuquay Varina, NC
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That’s not my question. How do I know it’s 80/20 or 75/25? My question is how do I know the fat content is correct if I’m grinding burgers myself?
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06-29-2019, 09:24 PM | #4 |
Babbling Farker
Join Date: 04-19-13
Location: Live Oak, Texas
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Use a scale.
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55 gal.UDS stick burner mini WSM red Thermapen There are two kinds of countries in the world, those that use the metric system and the one that sent men to the moon and back. |
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06-29-2019, 09:29 PM | #5 |
is Blowin Smoke!
Join Date: 06-18-12
Location: Down the Shore!!!
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Update, just read your second post. A scale sounds good to me.
I have the same grinder and it says in the instructions to put it through the grinder twice. My supermarket always has 80/20 that is fresh ground 3 times a day. For the price, I don’t bother grinding my own anymore. Chris
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WSM 18 & 22, Performer 22, Genesis 330, Smokey Joe, Q100, Daniel Boone |
1 members found this post helpful. |
06-29-2019, 11:39 PM | #6 |
Full Fledged Farker
Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
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Briskett and boneless rib roast. That's what we put in our KA grinder. Only goes thru once. We also add a few tablespoons of rendered bacon fat/lb
for that extra smooth goodness. It's difficult to go back using the assorted scraps and fat the market calls 80/20 (I'm sure it is by weight), just doesn't taste the same
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Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser). |
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06-30-2019, 06:14 AM | #7 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Ground sirloin is roughly 10% fat. Select this if you want 90/10 burger and you will be really close. Ground round is around 12% fat. Ground chuck is usually 15% to 20% fat. This will be close to a 80/20 ratio. Ground brisket will be 20% + fat. With these approximate percentages you can experiment with different ratios and flavor profiles. For example 1. 50% brisket - 50% sirloin 2. 50% chuck - 50% sirloin 3. 33% brisket - 33% chuck - 33% sirloin 4. 40% chuck - 40% boneless short ribs - 20% brisket 5. 50% sirloin - 25% chuck - 25% brisket Also, you can add ground pork into your ground beef, but pork that is sourced from different areas of a hog also has different lean to fat ratios. Pork butt is 25% to 30% fat depending on your degree of trimming (perfect for making sausage), pork loin would be 8% to 10% fat.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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06-30-2019, 06:43 AM | #8 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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Grind a full packer brisket, and you'll be fine. A chuck roast usually has plenty of fat, but typically slightly less than a brisket...choose one with the most fat you can find.
Brisket can taste more 'beefy', and I like that. A USDA Select can be fairly inexpensive, and will ALWAYS be better than the ground beef in a tube (or even the 'fresh grind' from the grocery). The more fat you have, the more shrinkage you can expect. On a regular grill with grates, you will probably want to pat out your patties a bit flatter with a larger diameter to compensate for the shrinkage. Otherwise they will likely shrink & plump as they cook. If you're cooking on a flat top griddle, just do the smash when they go on...hold them to the griddle surface for 5-10 seconds...they won't shrink much after that.
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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06-30-2019, 08:47 AM | #9 |
is Blowin Smoke!
Join Date: 06-18-12
Location: Down the Shore!!!
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If you plan to make burgers you may want to get a good burger press and burger papers. I’ve been using this Weston model for years and really like it. Weston Burger Express Hamburger Press with Patty Ejector (07-0310-W), Makes 4 1/2" Patties, 1/4lb to 3/4lb https://www.amazon.com/dp/B000XB45DO..._MNlgDbR9N9K69
You can set to fill out the hamburger form without squishing the meat. I form my own patty’s when doing cooks for groups of people. I never go crazy with all of the meat and additive combinations some other people do, and to be quite honest I don’t like my burgers like that. Something as simple a good fresh ground beef with salt and pepper can be perfection in the same way that a good fresh baked roll from a bread bakery and good butter can be. Chris |
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06-30-2019, 08:58 AM | #10 |
is One Chatty Farker
Join Date: 09-14-12
Location: Spring, Texas
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My wife will not eat ground meat if there is any pink showing at all. So.... I prefer 27% fat or so. This allows the meat to be fully cooked yet still juicy. Actually 80/20 is fine but the other give more leeway.
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Certified Carcinogenic Meat Eater (CCME) LSG 24"X24"X36" vertical offset smoker LG and MiniMax BGE Weber 22.5 Master Touch Hunsaker drum Weber Smokey Joe Blackstone griddle PK Grill (original) |
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06-30-2019, 12:51 PM | #11 | |
Quintessential Chatty Farker
Join Date: 04-11-16
Location: Idaho, USA
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Quote:
Very informative. Thank ye kindly -D |
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06-30-2019, 04:59 PM | #12 |
Take a breath!
Join Date: 08-23-14
Location: in the woods
Name/Nickname : Franklin
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I'm working my way up to grinding some burger myself, but I already know that I like different ratios for different things. For a grilled or griddle burger, I like 80/20.
But for tacos, I enjoy the fatty taste of well drained cheap 73/27.
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Original PK--rectangular PKGO 22.5" Weber Kettle |
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06-30-2019, 05:25 PM | #13 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Also try different grinds. A coarse grind is good in chile, tacos, and nachos where as you might want a finer grind for meatballs.
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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06-30-2019, 07:27 PM | #14 |
Full Fledged Farker
Join Date: 08-23-08
Location: Gainesville, Fl area Gator Country
Name/Nickname : Qapla
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For chili I prefer a courser grind once thru
For a burger, I like a finer grind twice thru
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10-26-2020, 01:43 PM | #15 |
is one Smokin' Farker
Join Date: 10-19-15
Location: City, MN
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Now ressurecting this thread that I carefully read after I got my first meat grinder, trying to decide what projects to do. I ended up with a 7# pork shoulder and a 13# packer brisket. Projects were Italian sausage, brats, and hamburget.
Italian was 100# pork and turned out very well using AC Legg seasoning. I didn't see anything in this thread about trimming, but when I went to the brisket, it just seemed very fatty to me so I carved off maybe 2# -- much less than I would have taken if I was going to smoke it. Went 50/50 pork and brisket for the brats. Resulting sausages were a very pale pink and shrunk to about 50% length when cooked. Quite funny, actually, when I pulled out an instant read thermometer after checking I got a geyser of hot liquid fat that went 3-4" into the air. Went 100% brisket for the hamburger and got even paler pink. Making patties was difficult because the meat was so soft and floppy that you could hardly pick it up. No surprise, there was huge shrink when I cooked some burgers. So ... my conclusion is that I need to trim a brisket very aggressively, leaving only the intramuscular fat. Maybe even not leave the usual 1/4" of the fat cap. Comments? Do you guys really grind brisket without trimming first? |
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