These burgers are equally amazing with some good quality cheddar. You can use any kind of cheese you prefer.As for beef, make sure you’re using an 80% lean, 20% fat blend. You could go leaner, but why? Seriously…why? The best thing about biting into a juicy burger is that it’...
Use a kitchen syringe toinjectthebrineinto 10 to 12 pounds of venison roast. Make multiple injections on all sides of the meat. Put the roast or roasts in a heavy plastic bag and place in the refrigerator for several days. Remove the meat from the bags, rinse and pat dry. Set yoursmok...
Chicken feet are adored all the way from China, to Ukraine, to Mexico, to the southern U.S. In Hong Kong, they are usually deep-fried and steamed before being simmered in a juicy sauce made with fermented black beans. In the southern U.S., they are often cooked right in a pot bef...
It’s an easy way to make sure every bite of your steak is juicy and flavorful. The salt draws out moisture initially, then dissolves in it, creating a natural brine that’s reabsorbed, seasoning the steak throughout. Can this method be used on other cuts of meat, like pork chops ...
venison: shoulder or neck wild boar: shoulder, neck or cheeks You can increase the temperature to shorten the cooking time and make the texture even more flaky, but at the cost of the loss of juices. Beef chuck can then be done in 5 hours at 88C/190F for example, but I prefer 24...