Question about grinding my meat

[16Adams]

I prefer to use chuck roast and quality bacon. 80/20. I can see not salting the fresh ground prior to packaging and freezing but does anyone hit it with onion, garlic or green chile powder?? I'm thinking his batch all three. Back ground flavor, not an in your face amount. 45$ meat to make 9# good burger meat- don't want to screw it up.

 

[WareZdaBeef]

there is enough salt in the bacon. Dont add anything else.

 

[16Adams]

there is enough salt in the bacon. Dont add anything else.

I've got the no salt. Just wondering if anyone powders their meat after grinding. I've never added anything but was interest how others handle their's

 

[JackW]

I don't add anything at the grind. I add whatever I want before I cook it.

Jack

 

[Ron_L]

I don't add anything either since I'm not sure what I'll use the ground beef for later.

 

[cowgirl]

I've never added anything to mine unless I know what recipe I'm going to use to cook it later.
If you give it a go, please keep us posted Adams!

 

[ssv3]

Same here as Jack, Ron and Jeanie above.

 

[16Adams]

I've got two oz of organic green leafy substance with stems and seeds removed in a plastic package (no kidding that's written on the back of the label). I cannot think of anything this burger will be used for that won't include (or could) green chiles. It's rated medium. I usually store in 1# packages so I can cut it if I need too.

I shall ponder the addition or lack thereof.

I love observational ambiguous humour )

And thank you for not making me feel like a rookie for asking.

 

[Ron_L]

I've got two oz of organic green leafy substance with stems and seeds removed in a plastic package (no kidding that's written on the back of the label). I cannot think of anything this burger will be used for that won't include (or could) green chiles. It's rated medium. I usually store in 1# packages so I can cut it if I need too.

I shall ponder the addition or lack thereof.

I love observational ambiguous humour )

And thank you for not making me feel like a rookie for asking.

No stems and seeds that you don't need... :-D

You could always add some of that green substance to some and leave some plain and package separately.

 

[16Adams]

Ron L you nailed it. Thanks!!

 

[Ron_L]

Ron L you nailed it. Thanks!!

My work here is done...

 

[Teleking]

I don't add pork products to the grind unless is going to get cooked and used well done. I like burgers cooked med rare.

 

[PaSmoker]

I don't add pork products to the grind unless is going to get cooked and used well done. I like burgers cooked med rare.

Hmmmm....seems to make sense when put that way...never really thought about it and have put some bacon in my grinds before....anyone else chime in? (sorry for thread jack :icon_blush