Percentage of fat in ground meat

[sccritterkiller]

When I do add it its no more than 10% of beef suet...

 

[Jnasa]

It just depends what you are after. 10% is good if you want leaner or are mostly cooking in a skillet and draining. If grilling a lot 20% is good. I tend to do 15% as a medium. If making sausage I figure 20-30% pork fat depending on the sausage I’m making.

 

[Jnasa]

Zero.

If you need it to hold together for patties mix in egg whites after you thaw.

If you like zero that’s fine. I don’t understand adding egg instead of fat. Somehow chicken eggs are better than just adding beef or pork fat? You’re not the only one so I’m not digging on you. I just don’t agree with the concept of adding egg. Unless your making meat balls or something.

 

[44hunter45]

If you like zero that’s fine. I don’t understand adding egg instead of fat. Somehow chicken eggs are better than just adding beef or pork fat? You’re not the only one so I’m not digging on you. I just don’t agree with the concept of adding egg. Unless your making meat balls or something.

You do you

 

[Khunter]

If you like zero that’s fine. I don’t understand adding egg instead of fat. Somehow chicken eggs are better than just adding beef or pork fat? You’re not the only one so I’m not digging on you. I just don’t agree with the concept of adding egg. Unless your making meat balls or something.

You realize a burger is simply a flatter meatball?

 

[peterk1234]

You realize a burger is simply a flatter meatball?

You're making one of them wrong

 

[N2TRKYS]

Zero fat added to any of my wild game ground meat. I like cooking it that way and I can make jerky out of it.

 

[brymoore]

Wife and I ground 90 pounds of elk on Sunday. As part of it, we made 25 pounds of burger patties. 20 pounds of elk with 5 pounds of pork fat. Course ground separately and combined in the fine grind. Packaged as quarter pound patties. World class burgers.

Rest of the meat was double ground, course and fine, and packaged in one pound packages. Wife uses the straight elk for tacos, spaghetti, etc.

 

[2rocky]

This Thread shoulda been a poll....

 

[LuketheDog]

I do about half with 10% beef or pork for burger, and the other half with zero added. Some recipes just don't need the added fat.

 

[Nick87]

Wife and I ground 90 pounds of elk on Sunday. As part of it, we made 25 pounds of burger patties. 20 pounds of elk with 5 pounds of pork fat. Course ground separately and combined in the fine grind. Packaged as quarter pound patties. World class burgers.View attachment 348070View attachment 348071

Rest of the meat was double ground, course and fine, and packaged in one pound packages. Wife uses the straight elk for tacos, spaghetti, etc.

Freezer paper between the patties?

 

[brymoore]

Freezer paper between the patties?

My wife buys a precut paper for the patty maker. It’s very similar to freezer paper. It keeps everything from freezing together.

We make the patties and freeze them on a tray as we work. Once mostly frozen, we vacuum seal. If we don’t freeze first, the patty squeezes into a ball of meat.

 

[Nick87]

My wife buys a precut paper for the patty maker. It’s very similar to freezer paper. It keeps everything from freezing together.

We make the patties and freeze them on a tray as we work. Once mostly frozen, we vacuum seal. If we don’t freeze first, the patty squeezes into a ball of meat.

Kinda what I was thinking. Thanks.

 

[HiMtnHntr]

We do 10% beef fat in general and 20% for burgers. Excellent stuff.