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Bacon encrusted Burger and other bacon inventions....


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Not so sure the right name for this would be "Encrusted" - if that were the case, the bacon wouldn't be mixed into the meat - it would be on the outside - much like the breading on fried chicken. That's what "Encrusted" means.

 

A good example of that would be this critter creation - found in this post I made back around the end of March.

 

Remove the hot dog feet, head and tail and it's basically a bacon encrusted burger - with cheese.

 

But yeah... That sounds good actually.

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German names in recipes:

 

im Speckmantel: wrapping bacon arount the burger

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gespickt: pierce holes into the burger and fill with sticks of bacon/lard, so at each opening the bacon is half a centimetre out, mainly on fish with a dry meat like a pike

Hecht%20gespickt.jpg

im Schweinenetz: wrap the fat layer which is around a pigs stomach around the burger

156403d1297611560-kaese-sonntag-genetzte

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I invented (or so I think) the bacon encrusted burger. You cook a load of bacon and then take ground beef and you mix it in. Then grill the meet. It doesn't have a taste of bacon you'd get with isolated bacon. It just tastes like beef but there is a super addiction to taking the next bite. You know how cigarettes have additives to make them addiictive; this is how the bacon encrusted burger is. Seriously the bacon is subtle but you want another bite. And then another burger :)

 

Do you have a bacon invention we can drool a bout? :wow:

 

I actually like this idea with the ground up bacon/burger blend

Has this been done yet, is there anywhere that sells this commercially?

How's yer Blood Pressure

:P

 

gogo

 

p.s. love that pic of the fat around the burger...does that completely drip off on the bbq?

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1.) Bacon in ground beef - I don't believe it's possible to sell that kind of product at the supermarket or for that matter in restaurants. There's issues with cross contamination and such that would prohibit it.

 

Most places I know do it separately - bacon cheeseburgers and the like.

 

2.) The fat netting - Yes, it does melt - but it keeps whatever is on the inside moist. I've seen this treatment on the old Iron Chef (from Japan) many times. This technique isn't used that much in North America....

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Yes, vanishes nearly complete. Sometime some remains tasting like bacon-cracklings stay.

 

There are several mid europe recipes which use fatnets.

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I really lack the correct translation, if there is any:

I learned from my grandparents at their home butchering to cut the fatback of a pig into around 1inch cubes. 4 pounds put in a pot and heated. The liquid fat is filtered away (Schmalz = white lard).

Now two possibilities:

The remains were put in linnen and pressed out carefully for the rest lard. The brown crunchy remains can be put in salt and eaten like chips or used as a crunchy addon in salades. We call them (Speck)grieben = pork crackling or bacon craclings.

or

The remains are pressed together with more force so the crackling split into smaller pieces and remain in the lard. It is smeared on farmer's breads at parties and called Griebenschmalz (crackling pork lard:)). Sometimes roasted apples and onions are mixed into the Griebenschmalz for parties, mainly in summer.

The released lard was used for frying something close to donuts, just without the hole. In old times our area lacked of oily plants, so beech oil, butter or lard were used in recipes.

 

http://germanfood.about.com/od/resources/r/schmalz.htm

 

For the ones thinking our german Schmalz/lard is unhealthy: in difference to bacon it adds no extra salt, if not eaten as salted chips.

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Back in the day, I think most European peoples used whatever lubricant they could for their pots and pans and for frying. The exception to that would be those who had access to Olive Oil...

 

The thing about using lard/schmaltz and such - it adds something nasty to one's bloodstream - Cholesterol - the bad kind that sticks to your blood vessels and clogs them up. Sadly, while pork fat DOES rule, it also kills if you overindulge..

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I'm with everyone here on the moderation. Though it is tempting to eat fast food every day (er... cough). I love the fat net word and the way it looks. At grocery store here, we won't find stuff so elegantly old school, just simple strips of it wrapped around beef for the oven.

 

:blink:

 

gogo

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I'm with everyone here on the moderation. Though it is tempting to eat fast food every day (er... cough). I love the fat net word and the way it looks. At grocery store here, we won't find stuff so elegantly old school, just simple strips of it wrapped around beef for the oven.

 

:blink:

 

gogo

 

I'm sure if you ask the butcher for some fat for netting he will be able to give you some, he might have to order it in, but it is something that any butcher should have at least a little bit of.

 

Delta!

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Restaurants use to buy deep frozen fatnets from slaughterhouses or specialized stores. Freezing is easy, but you have to water the nets before, I use to do this with the fat nets from boars.

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  • 1 month later...

OK.. I found what could be THE ultimate in bacon on bacon on bacon experience.. EVAR!

 

There's a restaurant chain here in S. California called Slater's 50/50 that makes this thing called the 100% Bacon Burger.

 

The chain gets it's name because their regular every day burgers all contain 50% ground beef and 50% ground bacon. This 100% Bacon burger ramps the bacony goodness to new extremes. Instead of 50% ground beef, they put in another 50% of ground bacon. On top of that, they put on a slice of Bacon Cheddar. And they slather on a dressing they like to call Bacon Island Dressing. And to finish getting you that coronary, they top the stack with - what else but strips of bacon... Get the picture?

 

The only way they can possibly cram any more bacon into this - is to bake their burger buns with bacon bits inside...

 

The scary thing is that I live only a few miles from this place. And worse yet, I probably would like it..

 

So.. If I disappear suddenly from the halls of DarkMatters one day, it's probably because I went there and had a heart attack!

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Hackfleisch halb und halb, Mixed ground meat (half pork, half beef)

 

As so many good recipes it was born in afterwar time: extreme dry beef pieces which were cut away when doing a meal with beef, were mixed with too soft pork pieces which were left when doing pork meal.

 

The butchers put this cut aways in a grinder and mixed them. The fat of the pork made the beef pieces more soft and the beef the too soft pork more tasty. The grinded mix was the cheapest you could buy at a butcher.

 

Now everyone is used to this mix here and it is not really cheap anymore.

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Isn't it the pork fat that adds flavor..? As Emeril Lagasse used to say - "Pork Fat Rules!"

 

My family tree also has something similar - but butchers here in the US don't do this sort of mix. You're kind of on your own - mixing it yourself. I think it has to do with hygiene laws and the like. Something about cross contamination and the like.

 

And of course, extra lean ground beef here is considered a "delicacy" and is priced accordingly. Why anyone would want to buy 94% lean ground beef is beyond me - it's too dry like shoe leather. But there are those who are willing to pay premium prices for this "luxury"... I usually stick with the 80/20 ground beef - it's about 1/4 of the price and actually has <gasp!> flavor!

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We don't do these fat contain numbers at the butcher. We more like to say the purpose.

 

Rinderhack would be your 80/20 ground beef. Rind is beef and hack means not so fine cuts, more a hacking like in hack and slay.

 

Schabefleisch from schaben, to abrade/shave, is to use a real sharp knife and cut away real tiny parts. The main use is to eat it raw. The beef needed would be close to your 94/6. Something like steak tartar. Or, a not raw recipe as something like scotish eggs. Schabefleisch mixed with fine cut vegs and boiled eggs rolled in the mix till they have a layer of the mix. Then heated in a oven to harden the wrapping.

I think real scotish eggs use a minced pork mix for sausages and then cover it with bread pieces and fry it.

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The thing is, we don't have butchers in the classic sense of the term. Most meat you get here is done up on foam trays and covered in cling film with a description and price on the label. Rare is the supermarket that has a butcher qualified to run all of the machinery. Most megamarts these days have just a refrigerated case stocked with meat items - and only a very small glass case where you can actually interact with a guy in a white smock. His main task - besides keeping the reefer case filled with meat packages is to serve customers wanting fish or seafood and the occasional really expensive cut of meat.

 

For the most part fish and seafood are still handled this way... Guessing this is to make orders as custom as possible and the perishable nature of the product. Maybe also as a theft preventative. Or it could just be to satisfy the unions to keep butchers employed. Hard to say - it's probably a combination of all of the above.

 

As it is, that's why they came up with the percentage thing - 70/30, 80/20, 90/10, 95/5 - for ground beef. Since there's no one around to put it together for you, there has to be a guideline as to what you're getting.

 

True. Scotch Eggs are eggs covered in pork sausage then bread crumbs and then first fried in oil to harden the meaty and bready shell and then are baked in an oven for about 10 mins to cook them through.

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Our butcher is a truck. Tuesday and friday he is in our village. Supermarkets are like you say. But I like the talking and knowing where the meat is from. Especially if it is raw eaten.

If I see him changing plastic gloves, getting a special knife just for the raw stuff, having a below 4 celcius corner in the truck, ...just a way better feeling than this anonymous superstore stuff.

 

Still many old ladies who never did a driving license and who prefer to buy in village, so the butcher is able to survive with this offer.

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Wow.. a mobile butcher! That is seriously cool!

 

That sort of service went out of style - at least in my neck of the woods with the end of the 1960's... I seem to recall a guy who would come every day or so with fresh milk in glass bottles - like you see in the movies... Ditto on bakery trucks that would roam around delivering fresh bread to people. Now a days, those bread trucks only service the markets. The milk trucks are gone - replaced by 40' reefer trailers that likewise only do mega marts.

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1.) Bacon in ground beef - I don't believe it's possible to sell that kind of product at the supermarket or for that matter in restaurants. There's issues with cross contamination and such that would prohibit it.

 

Most places I know do it separately - bacon cheeseburgers and the like.

 

2.) The fat netting - Yes, it does melt - but it keeps whatever is on the inside moist. I've seen this treatment on the old Iron Chef (from Japan) many times. This technique isn't used that much in North America....

Well Wolfie, I would refer you to page 275 of my copy of the Betty Crocker Cookbook (a gift from my American Mother-in-law). Recipe for "Meatloaf - an American staple" which includes ground beef and ground pork.

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I think you missed the point...

 

Ground Beef and Pork can't be sold in the US in ONE combined product - unless it's a sausage. Your typical market will only have 2 maybe 4 kinds of sausage - Italian, Chorizo, Breakfast links, and 1 lb tubes of breakfast sausage. Many of these come in mild and spicy varieties. And they're usually packaged in some form of tamper evident wrapping.

 

You CAN buy plain Ground Beef, and plain Ground Pork - and do the mixing yourself to your heart's content. Not like they have any means to control what you do with it once you leave the store. You can also buy bacon and - as above mix it yourself into ground beef or pork or both. It's just you can't go to your local supermarket and pick up a package of 50% beef and 50% pork.

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You can't even sell it if it is prepared ?

BARBARIANS!!!

It would be a vote for Kanzler loosing thing to change the Wurst or Bier laws in germany ;) Much harder to touch than this gun law in the USA. And raw meat killed not a handful people in the last 30 years. Raw vegs killed hundreds.

I know one person who will never travel to america. Our second daughter: It is not allowed to sell beef roulades filled with a Bratwurst there? Thats her favourite and she is too lazy to do it herself.

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