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Showing results for tags 'my method and ingredients'.
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@7daysinaweek 1st off, after skinning i remove all the thick sinews connecting the shin and shoulder, all glands and all other unwanted bits any bruising (all usual process for anyone i would assume). Then weigh out into 3.5kg, i add to this 1.5kg of belly pork (my personal choice of %) this will go into the freezer to firm up prior to mincing. Mix i use is Scobies Burger and Juniper mix, 500grn Burger mix 700mil red wine. 300grm dried Cranberry's, Not sure if the pic come in sequence. Made 96 x 6oz burgers in total, all in the freezer ready to be vac packed into 4s once they are frozen.
