a little extra browning

[WTM]

1/2 tsp per pound or so of baking soda to each side of the meat. itll brown the shat out of some ribeyes or ground beef. really, an ancient chinese secret.

 

[WTM]

tennessee chili

 

[backyardtndeer]

1/2 tsp per pound or so of baking soda to each side of the meat. itll brown the shat out of some ribeyes or ground beef. really, an ancient chinese secret.

View attachment 160967

Why does baking soda make the meat brown and does this also work with ground deer?

I have a crock pot of chili going now too. Cooked with jalapeños and onions, not quite time for tomatoes and beans.

 

[WTM]

it raises the ph of the meat surface to increase the maillard reaction and helps tenderize it. apply only 15 minutes before cooking. should work for deer as well. you can mix with a little water and apply it that way as well. i think i did some deer meatballs and they turned out great like that.