What are the best beefburgers yet?
Well it's been a funny few days. On Saturday I made the best beefburgers yet - the recipe's from a fellow Sausagemaking.org member, Oddley.
I've always been a "don't use anything other than chuck steak, ground with salt and pepper" man, but he's converted me. The spices aren't discernable in the taste, but it wouldn't be as good without them.
Things were going so well, that is until the element went in the fan oven on Sunday. £50 later and it's up and running again.
However, things are looking up again. Maurice rang me yesterday lunch-time to say that the fishmonger had replaced the roe that wasn't very good, free of charge. So yesterday evening we dry salted them for 8 hours, and they're in the cold smoker as I speak.
They certainly look more promising than the last lot.
Very interested in how the online course went Phil, I’ve been putting this off for too long and it’s high time I got one of those certificates.