Quote:
Originally Posted by JARblue
Let me know how the mustard gas goes with your smashed burgers, Lein  |
So to be serious for a moment instead of just messing around.
I started using porcini mushroom powder and Bonito flakes in place of msg when making Smash burgers. You get the same richness from the sodium, but also a very mellow vegetal flavor as well. It definitely ups the flavor profile in a new way. I also found a super who will cut my packer brisket with a full fat slab on top. The plan is to cold smoke and then ground up that meat for the next batch of burgers.