sccritterkiller
Well-known member
When I do add it its no more than 10% of beef suet...
Percentage of fat in ground meat
- Thread starter peterk1234
- Start date
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.
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
Well-known member
You do you
Khunter
Well-known member
You realize a burger is simply a flatter meatball?
peterk1234
Well-known member
- Joined
- Oct 9, 2019
- Messages
- 622
You're making one of them wrong
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.
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.
