Brisket Hamburger



  • I have been grinding my own burger like my Dad did on the dairy farm I grew up on. I have found that brisket is a amazing flavor for burger. I have been reading about adding bone morrow . Is said to give burger a unique flavor. My question is how much to add to ta 15 lb. to 25. batch ?


  • Walton's Employee

    @Denny I’ve never added bone marrow to a burger. I’m kicking myself right now because I just saw some beef bones at the store and was going to pick them up and try a few things with them and then I got distracted and never went back to the meat section! Give me a couple of days and I will try to get a good answer for you though I think it is going to be a rather small amount.


  • Regular Contributors

    Jon,
    Do you roast the bones first? Split in half lengthwise? I have about 50# of beef bones from a cow we butchered just sitting in the freezer waiting for me to get inspired…this just might do it!!!
    When you grind your own brisket how much trimming do you have to do?



  • @parksider
    I usually try to a full brisket 16-20lb. brisket I usually trim off about 2 lbs. of the fat cap off the point. I had a heaping cereal bowl and then weighed it to know how much I trimmed. The point is well marbled . when you split open the brisket it still has a great fat to meat ratio. I only grind once as my Pattie maker fits on the discharge of the grinder. I usually yield 50-53 I/3 pound patties. When you look at the price of brisket this is premium burger. After you have brisket burger you ask why would you smoke a brisket. Although both flavors are excellent.



  • @parksider
    Jon
    I missed your question about the bones. You can split legbones with a band saw and scoop out the marrow with a spoon. Most of the articles I have read usually take bones that are round 2 -3 inches and 1-1 1/2 thick and they just push the morrow out with there finger or spoon. Then chop up the morrow with a knife and mix into the ground burger .The demo showed 1-2 lbs. of ground burger and maybe 3-4 TBLSPN of morrow . The morrow tends to melt into the patty as it cooks.



  • First time read that someone put bone marrow into a burger


  • Walton's Employee

    @denny I’m absolutely trying this, hopefully I will have time to try it this week but if not I will get to it next week, I’ll probably just push it out through the bone. Now, as good as a brisket burger is I can’t imagine not wanting to smoke a brisket! I am assuming with that yield you are selling them? You will have to let me know where I could pick some up if I am ever in Ohio again!


  • Regular Contributors

    This sounds great, I’m going to defrost some bones and grab a point to grind, if you can believe it we don’t have a bandsaw…so i’ll have to get creative in freeing the marrow. I think I’m going to chunk the brisket and just grind the marrow right in with it. We’ll see how this goes!


  • Walton's Employee

    @parksider The fact that you don’t have a bandsaw amazes me actually, you have just about everything else! I think you can just pop the marrow out if your bones are cut into smaller pieces like @denny said but I did see where at least one person broiled them first. I would think this would be fine if you were going to just use the marrow as a spread or something but since the goal here is to use it in a burger I don’t think that is the best thing.


  • Regular Contributors

    We just don’t do many steak and we have 3 grinders…when all you own is a hammer everything looks like a nail! I’m going to try roasting some and I’ll make a steak butter for on top so it will melt in…lots of research to do!!


  • Walton's Employee

    @Parksider Two things on steak for anyone interested. First if you have ever wanted to get into Sous Vide cooking then that is absolutely the way to go for steaks, if you have the time and inclination. The steaks are the most tender and perfectly cooked steaks you will ever get. If you don’t have access to a Sous Vide cooker then reverse sear them, in my mind it is much better than just straight on the grill, you get a pretty perfect cook throughout!

    For the reverse sear method check here:
    https://meatgistics.waltonsinc.com/topic/238/how-to-reverse-sear-a-steak

    For anyone interested here are some posts on Sous Vide:
    https://meatgistics.waltonsinc.com/topic/526/sous-vide-steaks
    https://meatgistics.waltonsinc.com/topic/559/sous-vide-chicken-wings
    https://meatgistics.waltonsinc.com/topic/612/meat-hacks-the-best-way-to-cook-pheasant



  • I often thought about both, grinding and making my own burgers from brisket and sou vide, now for sure I going for it and with the brisket burgers I will add the bone morrow, man that has to be so good!



  • @jonathon
    I picked up brisket at the Kroger Chain grocery already for $1.99 a lb. on sale. Walmart has some very nice full brisket with the round for $3.94 a lb. I have checked several butcher shops and they normally stock packer 6 full briskets with the round on it to a box @ $4.99 to $5.99 per pound or most butcher shops would sell you a individual brisket. You did not have to buy a whole case.


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Recent Posts

  • W

    In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.

    As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.

    read more
  • @tswohl6
    You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
    Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.

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  • I would continue to use the grinder and just add a little more water to the mixture and make sure you lube the gasket and you should be good to go. Although you could definitely use the Buffalo chopper and just add ice instead of straight water and that should help.

    read more
  • Cured Sausage Specialty Sausage 103: Making Landjaeger

    Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have!

    Breaking Down Beef Flushing Natural Casings Grinding Meat Protein Extraction Flatenning Out Sausage What is Landjaeger?

    Landjaeger is a German sausage that is made from a combination of beef and pork. It is stuffed into natural casings and can be smoked and semi-dried or just smoked. Before smoking, it will be pressed either flat or formed with a mold to give it its classic flattened look.

    Meat Block

    6 lb of Untrimmed Pork Butts
    4 lb of Lean Beef
    1 Bag of Landjaeger
    1 Bag of Sure Gel
    1 Bag of Encapsulated Citric Acid

    Equipment

    Weston #12 Butcher Series Grinder
    Walton’s 11 lb Sausage Stuffer
    20 lb Meat Mixer

    Process

    Landjaeger needs to be stuffed into a natural hog casing for it to really be an authentic landjaeger and we also want to press and form it so natural hog is the best choice. I’m using a home pack of hog casings so they need to have the salt rinsed off of the casings, then the insides need to be flushed with running water and then let them soak for an hour in warm water.

    We need to cut up our beef and pork into pieces that a grinder will easily handle. The smaller the grinder you are using the smaller you will need to cut up your product. With something like this Weston #12 Butcher Series, we want to cut our product into chunks between 2 and 3 inches.

    I have had our meat in the freezer for about 45 minutes before to make it ice cold, cold meat will always grind better than warm meat. We will we are going to grind the beef once through a 3/16th plate, before we started we made sure our plates and knives were well oiled to prevent any friction between the plate and knife, this would cause the plate to heat up and it would add unnecessary wear and tear on our equipment. Then we will grind the pork twice, first through a 3/16th-inch plate to break down the meat and then through a 1/8 plate to finish it off.

    Meat Mixing

    We are going to smoke this so we need to get good protein extraction when mixing. Place in a mixer with water, seasoning, and cure and mix until you have achieved protein extraction. Remember to mix it an even amount of time forward and reverse, about 8 minutes should do it. Remember if you are using Encapsulated Citric Acid like we are that it needs to be added during the last 60 seconds of mixing or you run the risk of breaking the encapsulation.

    Sausage Stuffing

    Before you load your stuffer you should oil your piston gasket with White Oil to make sure it moves smoothly along the walls of the canister. Load your stuffer, being careful not to create any air pockets in the canister and stuff it somewhat loosely into the casings, you will want to stuff them loosely so you can form them before smoking.

    Thermal Processing & Smoking

    Lay them out on screens in a smoker and cook with no smoke at 120° for 30 minutes, then 140° for 1 hour, again with no smoke at this stage and dampers still wide open, then at 145° with smoke for an hour and finally 180° until internal temp reaches 160°. The smoking process is a lot easier with something like the Grilleye Pro Plus thermometer that can track your temperature and alert you when you have reached your desired temps. Adding a water pan is a good idea to help add some moisture to the smoker.

    Cooling

    Once you are done smoking them leave them out for an hour at room temperature to allow them to cool and then place them in a fridge for 24 hours before vacuum packing.

    Wrap up

    All in all the largest difficulty we faced was flattening the Landjaeger out. Other than that it was really very similar to making any other cured sausage. Adding more water might have made the flattening the meat out easier and allow it to hold it’s shape better, if we do this again we will try that.

    I would also either use less Encapsulated Citric Acid as the seasoning appears to have some tang to it by itself. So if you still want to use a cure accelerator I would recommend Smoked Meat Stabilizer or Sodium Erythorbate

    Additional Tips As always make sure you keep your meat as cold as you can before grinding. This not only helps speed the grinding process but also helps with food safety which is especially important here if you are going to try to flatten it out. *In the end, flattening out the sausage was the hardest part, getting it between two hard surfaces with a LOT of weight is important. * Other Notes

    We also tried to take an extra stuffing tube and flatten the opening with a vice to give us the desired flattened outlook. I was limited in how much I could flatten it out and still be able to get the hog casing over the flattened out portion. Once I stuffed the meat into the casings it immediately took on the shape of the casing so it did not work.

    Watch WaltonsTV: Specialty Sausage 103: Landjaeger Shop waltonsinc.com for Cured Sausage Seasoning Shop waltonsinc.com for Meat Grinders Shop waltonsinc.com for Sausage Stuffers Shop waltonsinc.com for Boning Knives

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  • T

    looking at some of the questions about stuffing snack sticks got me to thinking. For years I have used my grinder to grind the meat for the process and then mix and stuff right away. The stuffer was hard to turn but not impossible, I purchased a 20 electric LEM stuffer a few years back and it just doesn’t have enough power for the snack sticks. I do have a buffalo chopper and was wondering if I used that instead of just grinding it and adding a bit of water to the mix if it would be easier to stuff. has anyone done this?

    read more

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