get meat out of the FREAZER(-2c) this aids in the cutting proses and prepe for th paddy it is also a preventatitve method for controlling bactiria.
once cut in to cubes put in to food processer or dice further to make mince
with a clean knife cut up the meat in to 2 cm cubes
now that you have made the mice do not season it at this stage. insure that the mice has adequate fat content , u can add more if required. a good ratio is 80% lean meat to 20% fat.
once minced place in freazer for 10 mins to ferm up at -2 degrees
with washed hands roll the meat into balls that fit in the palm of your hand.
at this stage you can season your pattys with salt pepper and what ever els you want
place patty on pan and cook through fliping periodicaly and NOT pressing the patty as with will force the jucies out of the meat making it dry
Have pan on medium high heat and the pan shuold be pre heated so when the meat is introduced a crust is formed
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