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Custom grind burger blend

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  • Mr. Bones
    commented on 's reply
    YUM!

  • Rfhd69
    commented on 's reply
    Nice!

  • JeffJ
    replied
    One of the best burgers I ever made was with 80/20 chuck that I ground myself. I had 3 pounds and partially cooked indirect on the kettle about a pound of bacon that I then chopped up. The bacon only partially rendered but what was left upped the fat content a bit and the overall combination was incredibly tasty.

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  • rickgregory
    replied
    A few months ago I did a comparison between several 80/20 blends, some from SRF, etc. My opinion? It's not going to make a big difference which of the various meats you use or even the grade and you likely won't notice much if any difference if you use it on a burger with the usual condiments etc.*

    BUT....

    Moving the fat % up does make a difference and is the thing you should look at doing. A 70/30 burger is just more luxurious than an 80/20 burger.

    Something I need to experiment with is taking a whole Costco prime brisket, grinding it and then adding some of the trimmed fat back into it if it looks too lean. I suspect the for $5/lb or under that's going to be a really good burger. I might just make the flat into pastrami and grind the point...

    If you didnt want to grind a brisket, I'd grab a chuck roast and add some trimmed fat or even some fatty pork belly. But I can get brisket for less than chuck here so...

    *I'm assuming here that no one is grinding crappy select or super lean cuts like top round
    Last edited by rickgregory; August 23, 2021, 10:17 AM.

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  • Jerod Broussard
    replied
    Chuck alone works well, as does mixing equal amounts of flat and point. If ya got something lean such as deer meat just go fitty-fitty with bacon ends.

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  • 58limited
    replied
    I use a blend of about 45% choice brisket, 35% chuck, and 20% short rib. Fat ratio ends up about 30% - maybe more. Really tasty blend.

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  • JeffJ
    replied
    Honestly, if you are hitting a 75/25 lean-to-fat ratio I don't think it matters what your mix is. I wouldn't use the point - seems kind of a waste. Any mix of chuck and flat with 25% fat will come out great IMO.

    A couple of other tips - try to keep the burgers loose. Yes, they have to be a bit packed but keep them as loose as you are comfortable - texturally it's more appealing. Also, when it comes time to cook them start them off COLD. I partially freeze my burgers right before cooking. This allows longer cooking time which enables more fat to render and also creates more color on the exterior prior to searing.

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  • texastweeter
    replied
    Try 50% Chuck or short rib, and 50% sirloin. Been thinking of doing 50% point and 50% flat to do a 100% brisket burger here recently.

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  • Bighorn Dave
    replied
    As to the ratio of chuck to brisket goes, it would depend on what your end product fat content should be. Two briskets side by side likely will have different fat to meat content as already mentioned. Same with the chuck. We prefer a 80/20 ratio for ground meat so it really is a best guess game when you grind. In other words let your eyes dictate what you think you have and grind accordingly and keep them fingers crossed because there are so many variables. Either way with those two ingredients you would be hard pressed to end up with a product you don't care for.

    Leave a comment:


  • willxfmr
    replied
    The point end of the brisket has more fat. As for how much of each, it would really depend on how lean or fatty each cut was to begin with, and what kind of flavor and texture each one bring to the grind. I think the fun part will be figuring out what works best for you. Please keep us updated throughout the process.

    Leave a comment:


  • Buffalo
    started a topic Custom grind burger blend

    Custom grind burger blend

    Hello to all. I grind my own meat. I've tried numerous combinations for burgers. I've decided I to go with a chuck / brisket blend. I know the fat content is different between flat and point on the brisket. Which has the higher fat content? Also what would be a good chuck to brisket ratio?

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