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Thread: Tips to package moose burger.

  1. #1
    Member northriver21's Avatar
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    Default Tips to package moose burger.

    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
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  2. #2
    Member northriver21's Avatar
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    Default #2

    #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.
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  3. #3
    Member northriver21's Avatar
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    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.
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  4. #4

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    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.

  5. #5
    Member tjm's Avatar
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    Default

    nice idea...I like it....
    ------------------------------------------------
    pull my finger....

  6. #6
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    Default

    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).

  7. #7
    Member rugersbro's Avatar
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    Default Beef fat

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

  8. #8
    Member homerdave's Avatar
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    Default

    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.
    Alaska Board of Game 2015 tour... "Kicking the can down the road"
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  9. #9

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

  10. #10
    Member Huntress's Avatar
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    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.
    "In the interest of protecting my privacy I will no longer be accepting Private Messages generated from this site and if you email me, it better be good!"

  11. #11
    Member TWB's Avatar
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    Thaw time is reduced drastically when the burger is flattened out.
    We do not go to the green woods and crystal waters to rough it, we go to smooth it. We get it rough enough at home; in towns and cities; in shops, offices, stores, banks anywhere that we may be placed

  12. #12
    Member Vince's Avatar
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    Default

    Quote Originally Posted by TWB View Post
    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?
    "If you are on a continuous search to be offended, you will always find what you are looking for; even when it isn't there."

    meet on face book here

  13. #13
    Member wykee5's Avatar
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    Default

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

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