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Near the end of the first hunt


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Here is what I read on salting burgers before freezing. Apparently it is ok for sausage.



Both of these burgers were made from the same cut of beef (chuck eye) from the same cow (Bessie), cut and trimmed the same way, ground on the same grinder (KitchenAid) with the same die at the same temperature (3/16-inch, well chilled), formed with the same hands (mine) to the same weight and size (5 ounces, 4.5-inches across), cooked in the same skillet (cast iron) at the same temperature (ripping hot) for the same amount of time (4 minutes total), and sliced open with the same knife (very sharp).


So why does option left look and taste like a tender, juicy, well-textured beauty, and option right, like a solid, rubbery object that would look more at home on an alien autopsy table? Salt

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