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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Recent Posts

  • M

    I’ll be mixing 25 lbs of venison/pork fat at about a 75/25 ratio tomorrow.
    I’ll mix 12.5 lbs. at a time in my 20 lb mixer. I have pre-measured the seasonings and cure into one bag for each 12.5 lbs. I also have the carrot fiber binder measured for each 12.5 lbs of meat.
    Question 1: Would it work to mix the seasoning, cure, and carrot binder with the ice cold water, then pour into mixer for more even dispersion of ingredients?

    Question 2: On the subject of even dispersion of ingredients…how can only 60 seconds or less of mixing get the encapsulated citric acid evenly dispersed?

    Thanks!

    read more
  • @kking It wouldn’t necessarily hurt anything, the only real danger you would run into is getting some case hardening. That is where the outside cooks too quickly and will not pass heat into the center. So you get an overcooked outside and an undercooked inside. If you stick to your previous smoke schedule and get good protein extraction when mixing (should be sticky and stretch if you grab a handful) then you should be good!

    If you get protein extraction my recommendation is low and slow!

    read more
  • K

    @jonathon will it hurt anything to cook them at a higher temp to get them done quicker or should I stay low and slow?

    read more
  • H

    @jonathon Sounds great. Thank you!

    read more
  • @kking Gotcha! Okay, that changes things a little, if you added sure cure then the only other difference is the grinding and mixing. All of that is contained in the article I posted in my previous one, so if you ground and mixed as I did in that video that . I’m glad people are starting to try adding cure to traditionally fresh products, it’s a great way to experience new flavors!

    Since there was nothing bad growing in your meat (since you used sure cure) then I think the most likely thing would be either be some fat rendering out and essentially basting the casing in fat(which would have happened if you did not get enough protein extraction), or it might just have been a less than perfect batch of casings. They are natural casings and even though they are processed there is going to be some variability. You certainly can use natural hog casings to smoke sausage, people do it often, I just prefer collagen because I find it so much easier to work with and I like the snap of it better.

    The major downside to collagen is that it will not accept a twist as natural casings will.

    read more
  • K

    @jonathon thanks for the help. However I did add sure cure to it when I mixed it and stuffed it. Is the issue I’m using the wrong casing? Do the natural casing not hold up to that slow cooking process. I guess I called them brats because I used brat seasoning.

    read more

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