We’re moving fast from the Cheddar Apple Sticks post where I introduced my new meat grinder to y’all. I couldn’t wait to get back at the grinder. The cleanup took longer than the process, and really I should only do this when we have enough product to make it worthwhile. Zach said he had some uncut bacon in the freezer and gave it away. Let’s go.. it’s showtime.
The Prep Table
I’m in unfamiliar territory. I’ve never been gifted bacon. This doesn’t happen amongst men. But it did and I was going to take full advantage of it. 4lbs, 13oz of it actually (the measurements are key.. read on). I had this short rib in the freezer for over a year (2lb, 9oz) and thought this was a great idea to add it to some ground burger. I went over to the Costco and bought the largest chuck pack I could find. Needed over 8lbs, so I found something that was just about – if not short – of 8lbs.. so this is going to be quite fatty.
The next few pictures will just be stages of cuts, chunks, dices, and grinds. Above, is some of the bacon and short rib. We’re heavy on the white (fat) and I knew this was going to be a problem (for normal burgers).
Then you add the chuck, and it’s looking a little more meaty, but still quite fatty. I can only imagine what this flavor is going to be.
The Grind
Overnight freezer chill on the grinder/gel pack, let’s go.
Research told me I could use the grinder, and throw the stuffer attachment on there and skip a step. But I have this 12lb stuffer, and further research said the air-removal assists in preventing freezer burn, so what’ll add another hour to the process – and I get to practice some more – well worth it. This particular day was just after Valentine’s Day. I remember this because MrsForensicBBQ and I met up with Zach and Doug and their better-half’s to watch some roadhouse country music across the state. I was either going to hog ring or tape seal these bags and the shop next to Zach had the LEM sealers, so he assisted. He brought the bacon and the tape to the party.
Don’t worry, Zach got paid in full with 1:1 in pounds of donated to blended. The problem was – after two grinds of such quantity and the eventual stuff – they could’ve used a little more fridge/freezer chill time. The stuff wasn’t that positive of an experience and I didn’t measure for shit as far as weight. I could’ve grabbed MrsForensicBBQ’s kitchen scale, or I could just say “f- it” and go. Obviously I just went.
Before I gifted, I had to try it. So what didn’t fit in a bag, we’re throwing on the Blackstone.
The Taster
This was outstanding. This was beyond anything I had on the griddle and it was because of the fat content. The beef and pork blended fat content. The crisp on the burger was prevalent and flavorful. I did exactly zero salt and pepper on this blend. I wanted to taste what I made and only that. So I took some of the broken off bits and was blown away by the richness. This is not an every day burger – I think my initial description was that these were ‘heartattackers’ – but it was good.
Leftover buns, leftover onions – just needed to try it as a burger and it was good. By the time this posts, you know we’re going USA locale for this 250 celebration in 2026. You saw I already showcased the Oklahoma Onion Burger – but we’re going to do it again, but the ForensicBBQ way. With the ForensicBBQ blend.