Grinding burger meat/Salting ground beef

Discussion in 'Beef' started by fire it up, Dec 31, 2009.

  1. fire it up

    fire it up Smoking Guru OTBS Member

    Came across this yesterday, thought it was a pretty interesting experiment.

    A guy took some chuck meat and tried it 3 different ways.
    1. Ground it up then seasoned the outside of the meat only.
    2. Ground it up and thoroughly seasoned the meat, inside and out.
    3. Salted the meat before grinding into ground beef.

    He shows the differences in the final product as well as a Blunt Impact test where he dropped a dutch oven onto each burger.
  2. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    That was a pretty interesting and informative article / experiment. Thanks for sharing that...I wouldn't have guessed, but will add this to my bag of tricks.
  3. fatback joe

    fatback joe Master of the Pit OTBS Member

    Very interesting.

    Thanks [​IMG]
  4. cheapchalee

    cheapchalee Smoking Fanatic

    Very interesting, I have always seasoned just prior to cooking. I wonder how much of a difference this makes in doing a whole butt prior to smoking. What effects would rubbing and leaving in the fridge overnight versus rubbing just prior to smoking? Enquiring minds want to know.

  5. pandemonium

    pandemonium Master of the Pit

    nice i have always heard not to salt before, really for steaks is what they were talking about but i always figured not to salt my burgers too.
  6. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Excellent article. Thanks for that link.[​IMG]
  7. rivet

    rivet Master of the Pit OTBS Member

    That was a great's amazing some of the things people do in the name of food. I enjoyed the heck oout of it and appreciate you sharing it.

    Glad to say I've always been in the salt-before-you-cook it camp, but that's the way I saw my parents cook. Fascinating to see how today we prove what our grandparent's knew so long ago.

  8. john3198

    john3198 Smoking Fanatic

    Interesting study. Thanks for that.

    I don't salt HB until ready to cook, but often pre-season cubed pork for sausage overnight before grinding, The seasonings invariably contain salt. They always seem more "sticky" than when I just grind chuck for HB meat. Now I know why!
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Interesting to say the least... I am supposed to refrain from salt and you know I do...[​IMG]

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