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Discussion Starter #1
going to butcher our own beef today its hanging now
how long should we leave it hang ,its going to be
good hanging weather
last year the slaughter house let it hang 10 days
that was to long i think
whats the mix for good burger fat with the meat
our first time for cow ,cut lots of deer
any tips welcome
thanks
 

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agmantoo
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In a controlled temp room, hanging for 10 days at 32 to 35 F is fine. As for the fat for the burger, to prevent the patties being tough as in some bought patties you need 20 percent fat. The Atkins diet proved that fat is not harmful. Since you are the one that posted about the MCD I assume that you will not be severing the backbone or using the contents of the spine or any brain products?
 

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I'm back
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We mix our hamburger at 5:1. It's lean, but doesn't burn.

We make the same cuts as with a deer... just bigger... :)

We let ours hang for a week. I know some that let tem mold & then cut that part off... That's a bit too much for me though...
 

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agmantoo said:
In a controlled temp room, hanging for 10 days at 32 to 35 F is fine. As for the fat for the burger, to prevent the patties being tough as in some bought patties you need 20 percent fat. The Atkins diet proved that fat is not harmful. Since you are the one that posted about the MCD I assume that you will not be severing the backbone or using the contents of the spine or any brain products?

The Atkins theory makes sense to me, but I think proved is a pretty strong word.

YMMV
 
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