I grind all my meat. That way I know exactly what I have and don't end up being a victim of badly processed meat recall. I am goin to custom grind Brisket and Chuck. I'm seeking suggestions on the ratio of Brisket to Chuck. I have 35lbs of packer Brisket and a 21lb packer chuck roll.
-
-
I do the same, for same reason. I try to get to 50% Chuck, 25% brisket, 25% short rib. If I didn't have short rib I'd shoot for 2/3 Chuck, 1/3 brisket. Those ratios don't work great with your quantities I guess. -
If I were doing this, I'd do 50/50. As long as I could keep 20% minimum, preferably 25% fat. If you want more of a bite, like with a venison burger, perhaps 25% chuck, 75% brisket.Comment
-
I agree that it would be nice to be able to afford the brisket. -
Typically cheaper than ground beef at Sam's & Costco, <$4/lb for packers, if your local ones have them of course. Smoker_Boy
-
-
Many moons ago I ended up owning a whole, worn out dairy cow, struck a deal with a butcher to grind it all into burger, I know/ young and dumb I was.
Had him put in 10% pork fat instead of beef fat. Tastiest burgers I ever had all 420 lbs of it!! There was a lot of giveaways that week. Should have been a little more fat in it. Tended to stick in any unseasoned pan.
Just an idea.Comment
-
Normally, I’d shoot for 50-50, but if I had that amount of meat, I’d use it all and supplement whatever extra fat is needed to reach 20% fat.Comment
Comment