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03-25-2017, 03:41 PM | #2 |
EvOlVeD
Join Date: Jun 2016
Location: Blue Mountains, Australia
Casino cash: $2309868
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what were your spices for the pork?
i do garlic, onion powders, chili flakes, brown sugar, salt/pepper, sage and thyme. i think thats about it. |
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03-25-2017, 03:45 PM | #3 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Parsley
Chili flakes Salt Pepper Sage Thyme Coriander MSG It's a Jimmy Dean copycat, and it's very close. I cut the salt in half, and I really don't miss it. |
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03-25-2017, 03:50 PM | #4 |
Cynical Misanthrope
Join Date: Apr 2013
Location: Alaska
Casino cash: $1261379
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If I grind pork or game, I throw in some bacon. Flavor and fat. Usually about 10 percent for pork, about 25 percent for game.
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Posts: 3,943
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03-25-2017, 03:50 PM | #5 |
Banned
Join Date: Dec 2014
Location: 19th Hole
Casino cash: $10004725
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I've found that grinding my own burgers tastes a lot better than the pre-made ones at the store
A few things I've found helpful: let the meat sit out in room temperature for a bit before cooking, I salt the meat when I'm ready to form the patties and cook them (doing it early and storing in the fridge can toughen the meat), try to aim for 20 percent fat with whatever cuts you are using to grind into your burger (your butcher can help you out and add trimmings to your mix). When I'm cooking my goal is to only flip the burger once. And for the love of God people never press on your patty and force the juices out..this drives me nuts when I watch my friends do this on their grills. |
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03-25-2017, 04:04 PM | #6 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
Casino cash: $3367775
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I think it would be awesome, the mixtures you could come up with are only limited by your imagination
Cheddar, jalapeno and sun dried tomato in a sausage Bacon, onion and bleu cheese in your burger On and on it goes |
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03-25-2017, 04:33 PM | #7 | |
EvOlVeD
Join Date: Jun 2016
Location: Blue Mountains, Australia
Casino cash: $2309868
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Quote:
getting the right fat content is difficult as all pork is really lean and the cuts are smaller too here. even the bacon will stick to the pan if you arent careful. |
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03-25-2017, 04:39 PM | #8 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
This is the recipe I've used. I cut the salt in half, and after my first batch, cut the sage just a little. Very close to standard, "regular" Jimmy Dean. http://www.food.com/recipe/tsr-versi...-wilbur-250325 I've been using butt. Plenty of fat in there. |
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03-25-2017, 05:10 PM | #9 |
MVP
Join Date: Oct 2011
Location: Michigan
Casino cash: $2967078
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Yah Eh. Here's some of my venison recipes. Just change out venison for pork or beef if you're not into wild game, depending on what you like.
Venison Italian Sausage 2 lbs - Venison 2 lbs - Pork Butt Roast 4 tsp - Fennel (cracked) 2 tsp - Ground Black Pepper 2 tsp - Ground White Pepper 3 tsp - Salt (or Pickling Salt or 5 tsp Kosher Salt) 1-1/2 tsp - Garlic Powder 1 cup - Water (cold) Course grind Venison and Pork Butt Roast. Mix thoroughly. In a bowl, mix all other ingredients. Pour seasoning mix over meat, then mix in thouroughly. Grind again on fine setting. Package for freezing. Notes: For hot variation, add 1-1/2 tsp of Red Pepper Flakes to seasoning mix. Venison Breakfast Sausage 1 lb - Venison 1 lb - Pork Butt Roast 2 tsp - Salt (or Pickling Salt or 4.5 tsp Kosher Salt) 1-1/2 tsp - Sage 1/2 tsp - Ground Black Pepper 1/2 tsp - Ground White Pepper 1/2 tsp - Garlic Powder Course grind Venison and Pork Butt Roast. Mix thoroughly. In a bowl, mix all other ingredients. Pour seasoning mix over meat, then mix in thouroughly. Grind again on fine setting. Package for freezing. Notes: Adjust sage and garlic per taste. This does not have a heavy sage taste. Add spice w/ red pepper flake per taste -approx 1/2 to 3/4 tsp. Venison Chorizo 1 lb Pork Butt 1 lb Ground Vension 1 tsp Cayenne Pepper 2-1/2 tsp Garlic Powder 1/2 tsp Italian Seasoning 1-1/2 Tbsp Chili Powder 1/2 tsp Black Pepper 1/2 tsp White Pepper 1 Tbsp Paprika 1 Tbsp Salt 1/4 tsp Ground Ginger 1/2 tsp Ground Cumin 1/2 Cup Cider Vinegar Course grind Venison and Pork Butt, mix thoroughly. Fine grind mixture again. Add all Seasonings to Cider Vinegar, mix well. Pour over Vinegar/Seasoning mix over Beef/Venison, mix very well. Refrigerate 24 hours. |
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03-25-2017, 05:18 PM | #10 |
Inmem 2.0
Join Date: Aug 2007
Location: My house
Casino cash: $1917558
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I grind my own sausage every night
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03-25-2017, 05:32 PM | #11 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
Will have to try this! |
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03-25-2017, 05:47 PM | #12 |
pie is never free
Join Date: Sep 2006
Location: the drivers seat
Casino cash: $3367775
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03-25-2017, 06:36 PM | #13 |
Tip of the hat LIV Champs
Join Date: Jun 2007
Location: ks
Casino cash: $3175421
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I think grinding kids would be in bad taste. |
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03-25-2017, 07:40 PM | #14 |
Mama Tried
Join Date: Dec 2002
Location: Missouri
Casino cash: $9949903
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Bleh, Jimmy Dean is ****in nasty. Order some Leggs.
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03-25-2017, 09:21 PM | #15 |
Seeking the Truth daily
Join Date: Jan 2006
Location: In the Country in MO
Casino cash: $1864309
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Buy a Lem grinder. Best burger ever is 50% chuck/50% Prime Brisket
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