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03-25-2017, 09:21 PM | #1 |
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Buy a Lem grinder. Best burger ever is 50% chuck/50% Prime Brisket
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03-25-2017, 11:27 PM | #2 |
Fight, build, win!
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What Lem grinder you useing I have the #5 w777 for some years now. It's a necessity for game. When I was a tike always remember mom mounting a crank grinder on end of counter and grinding something good for dinner.
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03-26-2017, 06:59 AM | #3 | |
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Quote:
http://www.lemproducts.com/product/b...-meat-grinders It is a beast. For deer its amazing. But I got hooked on fresh ground for burgers and I love it. Best part is its a Pro machine so it is easy to disassemble and clean. I also do sausages. Its amazing.
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03-25-2017, 10:35 PM | #4 |
Immanentize The Eschaton
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I'm not really all that into this yet so I'll just go around killing and chopping up animals for now. See how that feels. Maybe go from there.
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03-25-2017, 11:29 PM | #5 |
Fight, build, win!
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Location: KC
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Turkey and chicken sausages and brats are very good.
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03-25-2017, 11:35 PM | #6 |
You Sweetie!
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Still want to try burgers w/ ground brisket.
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03-26-2017, 04:45 AM | #7 |
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03-26-2017, 07:00 AM | #8 |
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Its great but it does turn out far better if its a 50/50.
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03-26-2017, 07:05 AM | #9 |
Cast Iron Jedi
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03-26-2017, 07:06 AM | #10 |
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“Make no mistake. If you try anything to raise the cost of vishessavatubs, I will veto it.” - Joe Biden, SOTU 2023 |
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03-26-2017, 10:33 PM | #11 |
You Sweetie!
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03-27-2017, 07:43 AM | #12 |
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03-26-2017, 01:50 AM | #13 |
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Only when I process/butcher my deer. I've got an excellent recipe for therenger smoked sausage somewhere.
I get all my supplies from Hobarts here in Omaha. I've got a 6 inch meat grinder on a 3/4hp electric motor, a 6 foot tall meat saw that will cut through cow femurs, a meat mixer that does 10 lbs at a time and a stuffer that is pnumatic. It took my dad and I 15 years to figure out all that shit and we can process two 200lb deer in 5 hours. If you really start getting into it, pm me and I can give you some pointers. |
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03-26-2017, 01:44 PM | #14 |
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For my burgers, if I plan to season/flavor it in any way, I always marinate the cubed chuck before grinding. I find this really infuses the flavors into the burger better than adding seasoning to the already ground beef. I also use a combination of chuck and sirloin.
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03-26-2017, 02:28 PM | #15 | |
EvOlVeD
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