Bone Marrow Update



  • Update on bone marrow mixed with burger. I did a small 2 lb. burger grind to test the taste . I used 3 bones about 3 diameter x 2 inches thick. I used a thin boning knife cut around the inside the bone and the marrow pushed right out… I weighed the marrow and I had 4.6 ounces. That equaled a heaping hand full. It at this stage was about like course lumpy cheese. I then chopped on a cutting board and mixed into my 2lb. of ground chuck that I just ground. It adds a amazing juicy to the hamburger. A kind of buttery / mild nutty flavor. I will defiantly will do again. so the ratio would be 2 to 2.3 ounces per lb. of ground burger.


  • Walton's Employee

    @Denny I FINALLY remembered to pick some up this weekend and I got a bunch so I am going to do a few different things with it. Right now my plan is burgers, pretty much how you did them and then do them in our smoker/grill combo until they are soft and use it as a spread on bread. Hopefully I will have this shot (and eaten) today and a video in the next few days!



  • Jonathon
    I must say your method sounds interesting. I look forward to your results. I did try running some marrow through the grinder. Bad choice as it just kind of whipped the marrow. Chopping on a cutting board is much better.


  • Walton's Employee

    @Denny Thanks for the advice, I did the spread for the bread yesterday, it was delicious, better than any butter I’ve ever used. I fully plan on making some more and then reverse searing a steak and using that as the butter when I sear it at the end, anyone who hasn’t tried reverse searing a steak check out this post and video https://meatgistics.waltonsinc.com/topic/238/how-to-reverse-sear-a-steak

    I am going to do the burgers today and I’ll make sure I just chop them instead of grinding it, thanks for the heads up!


  • Walton's Employee

    @denny okay, so I did it (video coming out soon) and I did it at lower quantities than that. I did find the highest amount we added, which was 1.1 oz per lb, was my favorite. My issue was I was already using 73/27 beef so I wanted to not add as much of fat. I am going to try to buy some brisket and some more bone marrow and try it with that.



  • Jonathon
    I look forward to your video.



  • I just watched the video of Bone Marrow Burgers, first let me say thanks for the research and follow up on this as I’ve been so interested.
    The recipe in the video looks and sound super will try and can’t wait!


Log in to reply
 



Recent Posts

  • T

    How do you know how much sure cure to put on your mix if it’s less than 25 lb ?

    read more
  • @peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
    You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.

    read more
  • P

    Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.

    read more
  • W

    @mikesmeats,

    I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.

    So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.

    read more
  • A

    I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???0_1544920450978_26672209-28F6-4E2D-8CB7-BA2CE5A73BAF.jpeg

    read more
  • M

    I am going to be making a 10 pound batch of pepper stick snack sticks how much water do I add for easier stuffing. or is the water that I mix the sure gel in enough for the batch is there a ratio for sure jell to water?

    read more

Recent Topics

Popular Topics

46
Online

3.0k
Users

780
Topics

2.7k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.