Are you tired of store-bought ground meat that just doesn’t quite hit the spot?
Do you want to take your burger game to the next level?
Look no further than grinding your own meat, including the delicious addition of bacon.
But how do you grind bacon without it turning into a mushy mess?
Fear not, we’ve got you covered with some tips and tricks for achieving perfectly ground bacon for your next culinary creation.
So grab your meat grinder or food processor, and let’s get started!
How To Grind Bacon?
First things first, it’s important to partially freeze your bacon before grinding. This will help it firm up and prevent it from turning into a mushy mess.
Roughly chop the bacon into small pieces and place it in the freezer for about 15 minutes until it begins to firm up but hasn’t frozen through. Once partially frozen, feed it through the grinder attachment of a stand mixer or place in a food processor and roughly chop.
It’s also important to mix in some fat with the bacon to prevent your burgers from turning out dry. You can use a fatty cut of beef, like chuck pot roast, or mix in some chopped cooked bacon with the ground bacon.
Once you have your ground bacon mixture, form it into patties and season lightly with your favorite BBQ dry rub seasoning. Place the patties on the grill and cook until they reach an internal temperature of at least 160°F.
Assemble your burgers by spreading BBQ sauce on the buns, placing the patty on the bottom bun, followed by shredded iceberg lettuce and slices of tomatoes. Add the top bun and serve immediately.
Why Grind Bacon?
Grinding bacon to use in your burger patties may seem like an unusual step, but it can really take your burgers to the next level. Bacon adds an incredible depth of flavor and a juicy texture to your burgers that you simply can’t achieve with just beef alone.
When you grind bacon with beef, the fat from the bacon gets distributed throughout the meat, resulting in a more even distribution of fat and a juicier burger. This is especially important when using lean cuts of beef, as the bacon fat helps to keep the meat moist during cooking.
In addition to adding flavor and moisture, grinding bacon also allows you to customize the flavor profile of your burgers. You can experiment with different types of bacon, like maple or applewood smoked, to add a unique twist to your burgers.
Grinding your own bacon also ensures that you know exactly what’s going into your burgers. You can choose high-quality, nitrate-free bacon and grind it fresh for each batch of burgers, giving you complete control over the ingredients and the final product.
Choosing The Right Cut Of Bacon
When it comes to grinding bacon, choosing the right cut is important. In Australia, supermarkets offer a few types of bacon cuts, including streaky, middle cut, and short cut bacon. Streaky bacon is the most common type and is made from pork belly, while middle cut bacon comes from the loin and has a higher meat to fat ratio. Short cut bacon is a leaner option that comes from the loin and belly.
If you’re looking for a meatier type of bacon to grind, back bacon is a great option. This type of bacon comes from the leaner pork loin cut and has a higher meat to fat ratio than streaky bacon. Back bacon tends to be cut thicker and has a chewier texture than streaky bacon. It is also available in smoked versions.
When choosing your bacon for grinding, it’s important to consider the fat content. Adding some fat to your ground bacon mixture will prevent your burgers from turning out dry. You can use a fatty cut of beef, like chuck pot roast, or mix in some chopped cooked bacon with the ground bacon.
Preparing The Bacon For Grinding
To prepare the bacon for grinding, start by trimming off any excess fat or skin. Cut the bacon into small pieces, about 1 to 1 1/2 inches long. Place the bacon pieces on a baking tray and put them in the freezer for about 15 to 30 minutes until they are partially frozen.
It’s important not to freeze the bacon completely as this will change its texture and consistency. Partially freezing the bacon will make it easier to grind and prevent it from becoming stuck in the grinder blades.
Once the bacon is partially frozen, feed it through the grinder a few pieces at a time. If you’re using a food processor, roughly chop the partially frozen bacon before pulsing it in the food processor.
It’s also important to mix in some fat with the ground bacon to keep your burgers juicy. You can use a fatty cut of beef or mix in some chopped cooked bacon with the ground bacon.
After grinding and mixing in any additional fat, form the mixture into patties and season lightly with your preferred spices or dry rub seasoning. Cook the patties on a grill until they reach an internal temperature of at least 160°F.
By following these steps, you’ll have perfectly ground bacon ready to be used in your favorite burger recipe.
Grinding Bacon With A Meat Grinder
If you’re using a meat grinder to grind bacon, there are a few important things to keep in mind. First, it’s important to partially freeze the bacon before grinding. This will help it firm up and prevent it from turning into a mushy mess.
After roughly chopping the bacon into small pieces, place it in the freezer for about 15 minutes until it begins to firm up but hasn’t frozen through. Once partially frozen, feed it through the grinder attachment of a stand mixer or place in a food processor and roughly chop.
It’s also important to mix in some fat with the bacon to prevent your burgers from turning out dry. You can use a fatty cut of beef, like chuck pot roast, or mix in some chopped cooked bacon with the ground bacon.
When grinding the bacon, make sure your grinder attachment is extremely cold by placing it in the freezer for at least an hour before use. You should also have a cold bowl to catch the ground meat and work quickly to prevent the meat from warming up too much.
After grinding the bacon mixture, form it into patties and season lightly with your favorite BBQ dry rub seasoning. When cooking on the grill, make sure to fully cook the burgers until they reach an internal temperature of at least 160°F since bacon should not be eaten undercooked.
By following these tips and tricks for grinding bacon with a meat grinder, you can create delicious and juicy burgers that are sure to impress your friends and family.
Grinding Bacon With A Food Processor
Grinding bacon with a food processor is a great alternative to using a meat grinder. To start, allow your bacon to thaw for about 30-40 minutes. Then, cut your bacon slab into 1-inch strips so that each strip has about 15 or so 1-inch pieces of bacon still frozen together. This will make it small enough to put into the food processor.
It’s important to note that the bacon should be processed while still frozen, as once it thaws it can become slimy and difficult to work with. Once you’ve sliced your bacon, add it to the food processor and pulse until it’s completely ground up.
If you don’t have a meat grinder, using a food processor is a great alternative. The key is to cut the meat into smaller pieces and freeze them for about 20 minutes before processing. This will allow the blade of the food processor to grind the meat without turning it into a paste.
Once you have your ground bacon mixture, you can mix it with ground beef or any other meat of your choice. Add some Worcestershire sauce, onion and garlic powders, and pepper to the mixture, and mix by hand until everything is well incorporated.
Shape the mixture into patties and cook them on the grill or in a frying pan until they’re well done. Because there is bacon in the mixture, it’s important to cook them thoroughly. The burgers will be very moist and flavorful due to the bacon.
Storing Ground Bacon
If you have leftover ground bacon, it’s important to store it properly to prevent any spoilage. Firstly, let the ground bacon cool down to room temperature before storing it. Then, transfer it into an airtight container or a resealable plastic bag.
You can store ground bacon in the refrigerator for up to three days. However, if you plan to use it after that, it’s best to freeze it. To freeze ground bacon, divide it into portion sizes and wrap each portion tightly in plastic wrap or aluminum foil. Then, place them in a freezer-safe container or resealable plastic bag and label with the date.
Ground bacon can be stored in the freezer for up to three months. When you’re ready to use it, thaw it in the refrigerator overnight before cooking. It’s important not to refreeze ground bacon once it has been thawed as this can lead to bacterial growth and spoilage.
By following these storage tips, you can ensure that your ground bacon stays fresh and safe to eat for as long as possible.
