Ground beef

Jevi’s notes

Expect 40–50% of your share to be ground, so make it good. Jevi’s method: pat it dry, mix in ~4 g salt and ~2 g baking soda per lb, smash it into patties in a hot pan for crust, then break them up. Cook to 160°F (USDA) and use within 1–2 days of a fridge thaw (USDA).

From the Primal Cut Sheet post Improving your ground beef prep.

Thaw (fridge)

Planning estimate for a 1 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Pan / burger (either) · pull ~160°F (texture/plan)
  Est. cook: ~15 min for 1 lb
• Meatloaf / bake (oven) · oven 350°F · pull ~160°F (texture/plan) · rest 10 min
  Est. cook: ~55 min for 1 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.