Tips to package moose burger.

[northriver21]

Nov 2 and I am still putting away this years moose.

Where I get my meat ground was all filled up in Sep and between work and the new baby, I have just now got a chance to take it out of the freezer and have it ground.

I thought I would take a minute to share how I package moose burger.

I'm sure there are plenty of ways to do it, but you might like to try it this way.

#1 Place 1-1 1/2 lbs in vacuum bags and seal

[northriver21]

#2 Place the sealed bag on a flat surface and with your fists knead the meat into the corners of the bag. Even though it is sealed the meat will still move around in the bag.

# 3 finish smoothing out with a rolling pin.

[northriver21]

When your done you have a nice flat package of burger.

It will stack nice and flat in the freezer, and will not roll out when you open the door.

It also thaws out very quick when your ready to use it. Put a package in a sink of water and your ready to use in about 15 minutes.

This is just the way I do it. I'm sure there are lots of good ways, just thought I'd share since this has worked so well for me.

Good luck.

[AkHunter45]

Good idea, never seen it done that way before and if I ever grind any of my moose i'll have to give it a try. Right now I leave my trim in 1-2 lb packs and grind it as I go and this makes the best ground meat that I have found. I've done sheep and moose a couple of times and it is fantastic freshly ground.

[tjm]

nice idea...I like it....

[blybrook]

This also works well for packaging up any ground meat. I've been doing this for reg ground beef for a couple years (buy the 20lb logs at sams).

[rugersbro]

We add 10 to 20 percent beef fat, as moose meat is pretty dry.

[homerdave]

we never add any fat at all, one reason we only eat game is that it has no hormones, residual antibiotics or other nasty stuff. i am going to grind some moose fat into some sausage sticks. would have used bear but i never got around to chasing one this year.

[AkHunter45]

Same here Dave, no fat added, just pure moose/sheep meat and it is delicious!!!

[Huntress]

We put ours in plastic wrap first so that all the juices don't get in the way of sealing it. No fat added here either, except our breakfast sausage, which has pork added.

[TWB]

Thaw time is reduced drastically when the burger is flattened out.

[Vince]

Originally Posted by TWB

Thaw time is reduced drastically when the burger is flattened out.

NOT when you already have the newest


TALKING! nuclear powered, self rotating ice extractor by amanna....... 3.7 min for 2 lbs of moose chub ready for the pan...


did i mention it talks too?

[wykee5]

I took the advice on the flat burger packages, and I must say, thaw time is drastically reduced. Thanks for the tip.