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!


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  • @KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!

    The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.

    For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.

    Anyone else have thoughts?

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