I understand the more a particular muscle is worked the deeper the beef flavor. I understand fat needs to be added when working with these cuts. I continually experiment with flavor profiles by custom grinding different cuts of beef. Has anyone tried adding beef cheek when custom grinding? If so what would be a good ratio to start with.
Hi. You can skin the beef cheek (fish filleting knife works great) and smoke them directly like that. Lots of salt n pepper and heat. Run about 300f till they have color then wrap with some beef stock and take to about 210f. They become beef marshmallows and have a great deep flavor. Should be able to smash them apart with a fork. The tendons become jello at high temps. If you are grinding to make beef patties it may get chewy as the internal temp wont be high enough to melt the colagen.
Beef cheeks get the barbacoa treatment at my house. It's the greatest taco ever. Bar none.
Similar process to what Ahumadora describes above. To even it out for the wife, who doesn't love the cheek as I do, make it with chuck. But the first time I did it, without the chuck... heaven... one of the best bites ever.
Thanks to all for the response on my beef cheek grinding question. I have wanted to try them but am having a heck of a time finding them. I was curious about adding to a custom grind burger blend as I have learned the more a muscle works the deeper the flavor. I am retired and have a lot of time on my hands and as a fisherman of 60 plus years am quite adept with a filet knife. I intend on cooking some as recommended. But I just have to try cleaning and adding to a chuck and short rib grind to see if I can up the flavor.
If you live in an area with lot's of Mexicans, you can find these. I get them in the interior of Central and South Florida because of the many agricultural workers.
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