We started the beef fat route years ago, then went 50% brisket because we needed more total meat. Converted to 50% chuck roast the last few years and like it the best. With chuck roast at $6 a lb this year, that makes the finished product $3 a lb. Too much for my tight arse😄. Since we have quite a bit from our first batch, I think I will go back to the beef fat for the rest of the season. Interesting that you originally grind the fat separately, never tried it that way
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The perfect deer burger at home
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Originally posted by Ætheling View PostI have really good results using the burger bags. I hav never gone past 18 months though.
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I’ve always used the burger bags with the tape dispenser. Ours is usually gone by the next season and always been good.
I liked using Wrights bacon ends but couldn’t find any around this year. Kroger always had them. Guy there said another victim of Covid.
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