Please help...my burgers are tasteless
Not the buns or condiments...but the beef itself. It is quality beef, fresh ground, 20% fat. I use a charcoal grill or sometimes pan fry in a cast iron pan on high heat. Do you folks out there ...
Forum Discussion
My secret is in the processing of the beef ...
Stun, bleed, gut, skin and hang for two weeks at 40°F.
Then grind with mix of 73% lean and 27% fat.
Do not cook past "medium rare".
Your mouth will love you forever.
Stun, bleed, gut, skin and hang for two weeks at 40°F.
Then grind with mix of 73% lean and 27% fat.
Do not cook past "medium rare".
Your mouth will love you forever.
