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Hamburgers

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    Hamburgers

    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.

    #2
    Were I to find myself in yer predicament, I'd dry brine it.
    Seems to be a reasonable, effective, preparatory step to most any method or cookin'
    Plus, then: yer burgers are ready to go, fresh, frozen, what have ya'...
    Last edited by Mr. Bones; December 3, 2017, 02:32 PM.

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      #3
      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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      • HawkerXP
        HawkerXP commented
        Editing a comment
        wow

      #4
      Super Cool article!

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        #5
        I don’t dry brine before grinding.

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