I want to start grinding my own hamburgers and had a question. Would there be any reason for me to dry brine my chuck steak before I grind it? I use the dry brine on my steaks and it always produces the best results. But I wasn't sure if it would make a difference when I am going to grind it.
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Club Member
- Jan 2016
- 300
- Chesapeake Va
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Weber Smokey Joe
Weber 22" with Slow 'N Sear
Pit Barrel Cooker
Engelbrecht Braten Campfire
Maverick ET 733
Thermapen MK4
Favorite Beer - Bells Two Hearted
Can't remember if it was here or on serious eats, but the article show that if you pre-salt burgers before cooking you can end up with more of a meatloaf consistency. I would guess that this may have the same effect. Found the article, http://aht.seriouseats.com/2009/12/t...ound-beef.html
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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