Post by: KopperBuck on September 18, 2012, 08:00:00 PM
Question: I'm thinking my best bet with the burger is going to be sausage, but it already has fat added to it. I can't tell you how much since I didn't process it. It was given to us from some friends that run cows down near Burns. Anyone had experience recycling burger into something else? Should I be adding pork, but at a lesser extent?
Any other ideas? Much thanks.
Post by: ICEMAN on September 18, 2012, 08:04:56 PM
Season and press into natural pig gut casings.... awesome.
Post by: 92xj on September 18, 2012, 08:07:58 PM
Post by: Johnb317 on September 18, 2012, 08:18:12 PM
Post by: ICEMAN on September 18, 2012, 08:24:11 PM
Never understood the fear in eating meat frozen twice, if it never spoiled between freezings it is no worse for the wear.
To thaw and then refreeze something that has been flash frozen for commercial sale, you get a crappier product after a re-freeze... I have frozen large blocks of meat for later processing...thawed to process it, then refroze it... That is the normal process for us when getting ready to do a large sausage grind... You just have to plan on a long thaw in a controlled environment, not on the counter..... The middle of our blocks are usually still pretty frozen when we grind.
Mixing seasoning in to partially frozen ground or half ground meat is where we separate the boys from the men. You know what I am talking about only if you have tried this.
Post by: Austrian Hunter on September 18, 2012, 08:33:40 PM
Post by: ICEMAN on September 18, 2012, 08:37:33 PM
Post by: WCTaxidermy on September 18, 2012, 11:24:36 PM
Post by: Austrian Hunter on September 18, 2012, 11:29:41 PM
I'm drooling now, thank you Ice
Post by: DoubleJ on September 19, 2012, 06:46:45 AM
Post by: ICEMAN on September 19, 2012, 06:47:07 AM
Ice, that looks mighty good. On that first picture, I won't even ask what is being done to that poor, poor grinder. :chuckle: :dunno:
Yeah, that grinder is nice and warm after a bit of grinding frozen elk and pork.... :drool:
Not many grinders around which you set on the ground and stand over to load... :chuckle:
Post by: Woodchuck on September 19, 2012, 06:52:24 AM
Post by: DoubleJ on September 19, 2012, 07:02:42 AM
Ice, that looks mighty good. On that first picture, I won't even ask what is being done to that poor, poor grinder. :chuckle: :dunno:
Yeah, that grinder is nice and warm after a bit of grinding frozen elk and pork.... :drool:
Not many grinders around which you set on the ground and stand over to load... :chuckle:
Ever get tired and just sit on it whaile you're feeding it?
Post by: Johnb317 on September 19, 2012, 11:28:01 AM
Post by: kentrek on September 19, 2012, 11:34:33 AM
Ice, that looks mighty good. On that first picture, I won't even ask what is being done to that poor, poor grinder. :chuckle: :dunno:
Yeah, that grinder is nice and warm after a bit of grinding frozen elk and pork.... :drool:
Not many grinders around which you set on the ground and stand over to load... :chuckle:
Ever get tired and just sit on it whaile you're feeding it?
:yeah:
looks like a sore back after a couple hundred pounds of burger to me :dunno:
Post by: ICEMAN on September 19, 2012, 06:02:51 PM