musicmanj
Knows what a fatty is.
Hi All,
I decided I want to start grinding my brisket trimmings to make burgers.
Usually when I trim a brisket, I focus on removing fat and keep as much meat as possible. Well, I cooked a brisket last week, and while it came out good, I'm seeing there are parts that just wouldn't cook well. I'm thinking I can be more aggressive with my trimming, however I don't like to waste anything.
So I'm looking to buy a meat grinder to start grinding brisket trimmings. I maybe cook a brisket once every 4-6 weeks, and might not have enough trimmed meat from one brisket to be worth grinding up.
My question is, how should I keep the trimmings? Should I grind right away, vacuum seal, freeze and then combine with another brisket trimmings next month? Or should I freeze the trimmings and then grind them later? Or maybe combine the trimmings with other ground beef and don't worry about freezing.
For those that grind their brisket trimmings, what do you do?
BTW, I would be going for something close to a 80/20 mix.
I decided I want to start grinding my brisket trimmings to make burgers.
Usually when I trim a brisket, I focus on removing fat and keep as much meat as possible. Well, I cooked a brisket last week, and while it came out good, I'm seeing there are parts that just wouldn't cook well. I'm thinking I can be more aggressive with my trimming, however I don't like to waste anything.
So I'm looking to buy a meat grinder to start grinding brisket trimmings. I maybe cook a brisket once every 4-6 weeks, and might not have enough trimmed meat from one brisket to be worth grinding up.
My question is, how should I keep the trimmings? Should I grind right away, vacuum seal, freeze and then combine with another brisket trimmings next month? Or should I freeze the trimmings and then grind them later? Or maybe combine the trimmings with other ground beef and don't worry about freezing.
For those that grind their brisket trimmings, what do you do?
BTW, I would be going for something close to a 80/20 mix.