Bacon flavored pork patties



  • I’m wanting to try some bacon flavored ground pork patties. I already have my seasoning . What lean to fat ratio do I need? I have enough seasoning for 12 lbs.


  • Walton's Employee

    @Douglas-Moore I love pork burgers, I’ve been meaning to do a video where I make pork burgers, 50/50 pork and beef and brisket burgers, just haven’t gotten to it yet. But, that had nothing to do with your question, sorry!

    Somewhere between 70/30 and 80/20 is ideal for burgers unless you are going to use something to bind them together. Too much more fat than 70/30 and the burgers start to fall apart a little and too much less than 80/20 will give you a dry and unappetizing hamburger.



  • Those you mentioned sound awesome, I’d like to see that video. I would also like to try them.


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  • @txbigly
    I’d say 30-45 days still isn’t too long. I wouldn’t go much past 45 though.
    As long as it is still in the original vacuum packaging, and the packaging doesn’t start to expand (gas released from the meat), you should be fine wet aging for quite some time. When you open the package, you should notice pretty quickly if it sat too long and spoiled. The odor will be quite foul and noticeable. So, I’d shoot for the 30-45 day mark, and you should be good with that.

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  • K

    @Joe-Hell ROFLOL 🙂

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  • @Austin I had the three 3 in 1 gig once…once 😒

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