Two things here. First my family owned and operated a meat processing plant in Manchester for 30 years and I purchased and formulated all the products for 15 so I have quite a bit of background in the field. I would not suggest using store bought hamburg having too many opportunities for contamination. I always buy a top round of beef. The less contact from unknown knives and grinders the safer. I trim every possible visible fat with a sterile knife. It is then ground with my sterile grinder. Very safe this way. Lastly, I must disagree with GH as this makes a terrible hamburger in my opinion because it is too lean. As much as we like to condemn fat, it is the flavor we cravor!
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SIKSUKR
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