Are you browning your ground meat or steaming it?? The guys discuss improvements to their ground meat handling, cooking and moisture retention methods.
Danielle Prewett on browning meat: https://www.themeateater.com/cook/cooking-techniques/how-to-properly-brown-ground-meat
Wild Game Cook thawing cup:
https://wildgamecook.com/product/wild-game-cook-cup/
Food52 on using baking soda to improve your ground meat: https://food52.com/blog/25923-internet-s-favorite-ground-beef-trick
Andy’s Taco Seasoning Recipe
Ingredients:
1 lbs venison
1 onion - pick your favorite mine is a yellow sweet
1 lime
2 Tablespoons Butter
3 cloves of minced Garlic
Taco Seasoning Bulk Mix:
3 tablespoons - Salt
1 tablespoon - Pepper
1 teaspoon - Cayenne
3 tablespoons - Chili powder
2 tablespoons - Oregano
3 tablespoons - Garlic powder
3 tablespoons - Cumin
3 tablespoons - Paprika
CHEATER - decide how much you want to make and use 1/2 Xtreme Texas Dust and 1/2 Hardcore Carnivore Tex-mex
Directions:
Melt Butter in pan
Cook down Onion and Minced Garlic in pan (3-5 minutes
Once Translucent, Set aside in a bowl
IN THE SAME PAN, Brown meat.
While the meat is browning, make taco wash.
Squeeze the juice of one lime into the cup in a liquid measuring cup.
Add water to reach 3/4 cup in total liquid
Add in the seasoning, Andy recommends ¼ cup per pound (~50g) The more you add, the bolder it gets!
Drain meat if liquid is present
Add Onions and Drained browned meat back into the pan
Add the Taco Wash
Bring to a boil and then pull the heat down to a simmer for 3-5 minutes. Stir occasionally
Remove from heat and serve on your favorite taco shells or salad
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