Adding pork fat to burgers.
- Thread starter cjs66
- Start date
It won't be a problem.
But you don't really need to add pork fat to venison burgers anyway.
Bavarianbrit
Well-Known Member
I add pigeon breast meat, best burgers I have ever tasted.
terrier1
Well-Known Member
Just muntjac in my burgers they go down so well I had to convert a full muntjac into burgers at the end of last season as I had steaks and other cuts in the freezer already. That was at the end of April and I am all out at the moment. I am out this week so will be restocking hopefully.
SussexSteve
Well-Known Member
Why add pork fat? Just use venison
Hi, I asked that very same question to the chef giving a demonstration at the shooting show as I had made a batch of sausages with thawed out fat. He said you could re freeze but not advisable , the only safe way was to cook the sausages a then freeze, making sure when you reheated they were piping hot right through. As we had already made 120 this is what we did. Not sure if he was just being really safe to cover himself. Hope this helps a bit
Cheers
Nick
It's not quite that simple.
I've looked into it recently.
If it's for your own consumption then it matters not one jot.
If producing for sale, you can do one thaw in a production cycle and still sell the product either frozen or suitable for home freezing. But it does depend on what stage of the production cycle it occurs. For example, you can't freeze mince, thaw it, make burgers and then refreeze (unless for home consumption only), but you can freeze meat, thaw it, mince it, make burgers and then refreeze for sale.
If you're buying in a product such as pork fat you don't know of there's already been a thaw before you got it, so that would be higher risk. Not a problem with your own meat.
It won't.For me its not about the law, its about eating food that doesn't put me on the toilet for a week
Meat is far more resilient than most people realise.
Provided you keep everything cold during production (as you should do anyway, regardless) it will be absolutely fine. You're worrying needlessly.
I recently made some burgers using carcass trim that had been in the freezer for 3 years, and then refroze the burgers. No issues whatsoever.
Just don't sell them.
shakey jake
Well-Known Member
If you are adding pork you ndeed to cook to a safe internal temp, over 70 celsious i think, but double check. You wont get sick if the meat was kept cold and handled safely.For me its not about the law, its about eating food that doesn't put me on the toilet for a week
Ive done it loads with venison sausages and never an issue
I've got a link to it saved somewhere.
When my IT technician gets home I'll ask her to ferret it out so I can post it.
As a binder I use an egg. Shape them and leave in the fridge over night to set.
Go easy on the lard:
K
K
Bulk freezing of ambient and chilled foods
Guidance for businesses on bulk freezing food products originally intended to be supplied and sold as ambient or chilled products.
www.food.gov.uk
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