The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Which cuts and ratio is need for a Dry Aged Burger › Which cuts and ratio is need for a Dry Aged Burger
April 24, 2016 at 6:07 am
#10230
Member
Thank you Ron ! I want my burgers 70/30 ratio but does it really matter if my blend composed of only brisket or chuck. Do they add different flavors ? Another thing is I read about gourmet burgers and they say the steak house style burger patties has no additives except salt and pepper. What do you think about it ? Should I use some spice blend ?