hamburger grind

Discussion in 'Beef' started by charcoal junkie, Jun 29, 2013.

  1. charcoal junkie

    charcoal junkie Smoking Fanatic

    For those of you who grind your own hamburger what is your favorite meat mix? I have some ribeye, sirloin, and strip steak scraps in freezer was wondering what everyone thinks of that mix.
     
  2. Ribeye and sirloin scraps? [​IMG]   NEVER heard of such a thing! [​IMG]  Serious now.  I usually don't grind my own but that mix will need some fat added for hamburger.  IMHO.  Good luck.  Keep Smokin!

    Danny
     
  3. My favorite....

    40% Chuck
    40% Short Rib
    20% Brisket

    The best quality highly-marbled Piedmontese only.


    ~Martin
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I usually buy the cheap whole boneless rib eyes and chuck roast. Grind them together once w/ 3/8 plate for chilli and second time w/ 1/4" plate for burgers.
     
  5. I use the same. I also buy filet by the piece and trim and add that to the collection. When I trim brisket brisket...the pure white fat is saved. If your dealing with lean meats ...get to know your local butcher and he'll keep you supplied with the fat thats needed. I cook for my butcher and his helpers. Money well spent.
     
     

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