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.


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  • T

    MMMMMM I was going to add Citric acid so maybe I’ll adjust and maybe do half one way.
    Thanks for info.Tarp.

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  • @tarp First, I think you are wise to go with the 1/2 to 10 lb ratio if you haven’t tried that cheese yet it is extremely hot! Very good tasting but it is nothing at all like our Hot Pepper cheese which tastes more like pepper jack, this stuff deserves its name in my opinion.

    As for the flavor, I think they will match up fairly well. That might change if you use encapsulated citric acid, I can see the tang from the acid maybe not going so well with the Ghost Pepper Cheese. However, I also like adding Citric Acid when I make Habanero Lime snack stick so tang and heat aren’t necessarily a bad match, just something to think about!

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  • T

    I’m going to make some pepperoni sticks in a few days and was wondering if anyone has added ghost pepper high temp.cheese to the excalibur product. My wife thinks not . I’m talking 1/2 lb to 10lbs meat.
    But we like it hotter than most people but it might not flavor it correctly.???

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  • Smores Will it BBQ? Smores!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Smores and letting you know if it will BBQ or not!

    Prep Time

    5 Minutes

    Cook Time

    10 Minutes

    Ingredients

    Marshmellows
    Graham Cracckers
    Chocolate

    Utensils Needed

    Foil Pan

    Instructions So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are going to try BBQing Smores!

    Obviously, Smores will BBQ, doing them on a grill is basically the same process as over a fire but doing it on the BBQ might have a few advantages. With normal smores, you are relying on the heat from the marshmallow to melt the chocolate and you can only do a few at a time.

    Some people might say doing it this way takes all the fun out of it, the messy gooey fingers are part of it and if you have kids I’m sure that’s true but if you are making larger quantities for a dessert then this is the way to go. We lined the bottom of a foil pan with graham crackers then we laid a few pieces of chocolate on top of those and put the marshmallow ontop of that. We left the top layer of graham crackers off until just before it was done so we could easily monitor their progress.

    We did a few where we cut a slit in the marshmallows and inserted a small piece of chocolate to see if that made any difference in the finished appearance.

    We had our grill running at 450° and we let them cook for about 10 minutes.
    I sprinkled some Cinnamon toast shake on these and just like always that made things a lot tastier!

    So, Will it BBQ?

    So, in the end, is this any better than doing it over a fire? Well that depends, if the little ones want to use something like the Fire Fishing Pole and make an evening of it then this might take some of the fun out of it. However, if you are just wanting to make some delicious gooey smores for a lot of people then this is the way to go!

    Shop Walton’s for Broil King S 590 Weston Pro Series #32 Meat Grinder XXXXXXXXX Hi-Temp Ghost Pepper Cheese Hi-Temp Cheese

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  • @mesbilawson That’s awesome, hope your next batch is as good as the first!

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  • M

    @jonathon Thank you so much. We are very excited to make more snack sticks. We ordered more supplies today!

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