- Joined
- Nov 23, 2021
- Messages
- 466
More specifically beef., I have been canning alot of meat, beef, pork, chicken, etc unseasoned so that it would be more versatile for use in recipes when I needed it. My thought was I didn't want a bunch of taco meat, when I needed Italian lasagna or something.
I have since used some in a few different recipes and noticed they all had the same beef flavor, regardless of how I seasoned it. It's not a bad taste at all, but it overpowers any seasoning I may add and I'm finding it may not be such a good thing if all my beef recipes taste the same. Somehow this isn't a problem with chicken, but the beef it is whether it's slices, chunks or burger.
Does anyone else do this? Have the same problem? Or do you season your meat before canning it??? If so, are the flavors of the beef & seasonings more balanced out?????
I have since used some in a few different recipes and noticed they all had the same beef flavor, regardless of how I seasoned it. It's not a bad taste at all, but it overpowers any seasoning I may add and I'm finding it may not be such a good thing if all my beef recipes taste the same. Somehow this isn't a problem with chicken, but the beef it is whether it's slices, chunks or burger.
Does anyone else do this? Have the same problem? Or do you season your meat before canning it??? If so, are the flavors of the beef & seasonings more balanced out?????