85 lbs of ground beefpic.twitter.com/7pRNmg9ITZ
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4/ Flavor varied from "like regular burgers, but 5% more intensely beefy" up to "MUCH more intense flavor, almost as if 50/50 with liver". Cuts included shank (mid legs), chuck (front shoulder), heart, and tongue.
5/ yep, loose is good for burgers...but unfortunately, I need to store this long term, so I'm going to use my chamber vacuum sealer, which means that the beef will be compressed quite tightly :(https://twitter.com/mike_soja/status/1234548010899714048 …
6/
I also wanted to be me when I was 10-15
...so I spent 40 years getting here.
https://twitter.com/izrik_/status/1234564638836240384 …
7/ I've got a Kitchenaid grinder. It's good for 1-2 lb batches. INSANELY TOTALLY not up for a job like this. I use the older version of this product https://www.cabelas.com/product/home-cabin/food-processing/food-grinders/pc/104798880/c/104723280/sc/104364180/carnivore-hp-grinder/2111983.uts?slotId=2 …https://twitter.com/politicalmath/status/1234564688102379521 …
It's really all about how tightly the meat gets packed after it's ground. Publix carries a ground beef that is very loose, I barely form it into a patty, and it makes the best burger.
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