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sv burger anyone?

Canugghead
Canugghead Posts: 12,089
edited July 2016 in Off Topic
Thinking of filling these rings (cheaper or 'free' and easier to get than specialty food rings) and vac sealing for sv, then finishing on 1/4" steel plate after drying/seasoning. Anyone tried something similar?

edit: will try not to pack too tight and over vacuum, don't want meatloaf patties!
canuckland
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited July 2016
    I haven't tried it but it seems like it should work.  I did SV burgers with no protection ring and they worked out fine.  I just stopped the vac before the burgers were too smushed. 



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Canugghead
    Canugghead Posts: 12,089
    edited July 2016
    @SmokeyPitt your burgers look great.  With chamber sealer I cannot visualise when to stop, guess I can haul out my foodsaver. Pre-freezing will also work but I'm hoping rings will be easier for large quantity. Thanks for sharing.
    canuckland
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  • RRP
    RRP Posts: 26,022
    edited July 2016
    I buy those 10 pound tubes of ground chuck from SAMS partially freeze it making the slicing of patties easier. Then I place the burgers on a cookie sheet and freeze for 24 hrs. When I v.s. in FS bags there is no smashing whatsoever.

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  • Canugghead
    Canugghead Posts: 12,089
    edited July 2016
    @rrp sounds good and thanks for sharing.  my problems: 1) I'm a sick stickler for grinding my own 2) sometimes I want to mix in seasoning 3) don't have enough real estate in my freezers to lay out 50+ burgers  =)
    canuckland
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  • RRP
    RRP Posts: 26,022
    Canugghead said:
    @rrp sounds good and thanks for sharing.  my problems: 1) I'm a sick stickler for grinding my own 2) sometimes I want to mix in seasoning 3) don't have enough real estate in my freezers to lay out 50+ burgers  =)
    No problem - grind your own however - my point was to freeze your patties before vacuum sealing them.
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