fryboy
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| Joined: | Sun Feb 24th, 2008 |
| Location: | USA |
| Posts: | 2785 |
| Photo: | [Download] | | Are you a handloader?: | Yes | | Favorite type of cartridge to load?: | I load everything! | | My favorite chambering is:: | ones that work |
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browned ground ....not sure if that sounds good or not ( always smells great tho ) when u get right down to it alot of our wild game gets made into hamburger and tho my secret recipe for hamburgers is a secret , browned ground isnt, there's alot to be considered but the fact remains that i'll often brown twice as much as i need at the moment ,it can be stored in the fridge for a few days or froze either way it's precooked to help make fast meals easier later ,one thing i have found that does help , especially on lean venison is a great butcher who knows his stuff,this usually calls for adding a lil beef suet or if for breakfast sausage pork fat ,this indeed helps when cooking lean ground,one can do this at home as well,and anybody who's a southerner knows that u dont throw away bacon grease,a bit in a pan also helps but it's also easy to over do it ,especially if u already have beef suet added, then just a small teaspoon helps ,
another thing to consider is spices ,if making brownd ground for later ( or now) it's useful to think of how ur going to be using it, i tend to cook with a hint of southwestern flavor so i often brown for things like burrito's etc , consequentially i add garlic powder to taste ( i also add it to ground i plan on using for italian dishes) i never use salt when cooking meat as this tends to dry it out and lean venison etc is already kind of dry to begin with ,i also add chili powder and black pepper ,again to taste ( i like lots lolz )another thing that i believe helps is sage but it's also really easy to overdo ,it doesnt take much especially if the sage is fresh ,i usually put no more than a dash on my hand and then just a pinch of that per pound,alot will depend upon what u wish to cook as well as ur personal seasoning taste
now ...about those secret hamburgers....lolz i'll only give up two secrets, one is i add a package of crushed red peppers that i get from pizza hut ( after all i dont care for them on my pizza lolz ) and the other is it seems if it's slightly burnt the better it taste ,ie; on a burger at least cook the outside good ! happy eating ya'll !
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(happy shootin'-the best way to get empty brass!)
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