You’ve got that backwards - it’s 20% fat or more.
Re: 20 % fat. You know pork fat works well in venison burgers.
Without the fat they fall apart.
Hi Robin - when I moved to Hong Kong my new GP told me that to wash all our vegetables and salad ingredients in Milton (the infant sterilising solution) because of the unsanitary growing practices.
We followed the advice for a few weeks then had a WTF moment and went back to normal washing…and we are still here…!
On your point about the risks of mincing, one of the main factors that affects safety is the time from mincing to cooking. If you cook soon after you mince the pathogens generally don’t have sufficient time to multiply to toxic levels. Pre-ground mince is obviously different and sits around causing risks to multiply - so definitely not sensible to mince too far in advance…the stuff from shops is treated with anti-microbial chemicals to keep it safer for longer.
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