I got this hair-brained idea to make stuffed reuben burgers.
Take pickled ground beef, stuff it with saurkraut, swiss cheese, a little thousand island dressing. Put on a light coating of coriandar & black pepper & smoke until done. Serve on a rye bun.
How on earth do I get pickled ground beef?
I'm guessing I don't really want to brine it. I can if that's the way to go.
I made some jerky out of ground meat the other day & had an idea. It said to add 1/4 cup water per pound of meat to prevent shrinkage. If I boil pickling spices to make a tea of sorts & use that as the "water" in the recipe, it should impart its flavor to the meat. This along with mixing in the curing curing agent should make something like ground corned beef.
What do you think?
Thanks
Don
Take pickled ground beef, stuff it with saurkraut, swiss cheese, a little thousand island dressing. Put on a light coating of coriandar & black pepper & smoke until done. Serve on a rye bun.
How on earth do I get pickled ground beef?
I'm guessing I don't really want to brine it. I can if that's the way to go.
I made some jerky out of ground meat the other day & had an idea. It said to add 1/4 cup water per pound of meat to prevent shrinkage. If I boil pickling spices to make a tea of sorts & use that as the "water" in the recipe, it should impart its flavor to the meat. This along with mixing in the curing curing agent should make something like ground corned beef.
What do you think?
Thanks
Don