Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pressure canning meat

Do you brown it first?

I don't

It's a personal preference. I don't. I can see where searing it with different spices would add flavors will add some variety.

Ed

Cold pack is all I 've done. Tastes great use sea salt only.

My wife says yes.

Anyone with two tastebuds to rub together can tell the difference. The reason is the "Maillard Reaction."

From Wiki:

https://en.wikipedia.org/wiki/Maillard_reaction

The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.[1][2] The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs.[3] At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning and the development of acrid flavors) become more pronounced.[4]

The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid and forms a complex mixture of poorly characterized molecules responsible for a range of aromas and flavors. This process is accelerated in an alkaline environment (e.g., lye applied to darken pretzels; see lye roll), as the amino groups (RNH
+
3
→ RNH2) are deprotonated, and hence have an increased nucleophilicity. This reaction is the basis for many of the flavoring industry's recipes. At high temperatures, a probable[5] carcinogen called acrylamide can form.[6] This can be discouraged by heating at a lower temperature, adding asparaginase, or injecting carbon dioxide.[5]

In the cooking process, Maillard reactions can produce hundreds of different flavor compounds depending on the chemical constituents in the food, the temperature, the cooking time, and the presence of air. These compounds, in turn, often break down to form yet more flavor compounds. Flavor scientists have used the Maillard reaction over the years to make artificial flavors.

I suppose you could cook a roast beef without browning it, but it taste better browning it.

Retards do.

Have canned many WT deer but never browned it before canning it.

Dunning-Kruger lives!

After literal tons of experience, all I will say is entering an argument with less than 50% of the information required to respond intelligently leaves you looking like a total dumbshit, like flave...

Growing up, Mom canned a lot of venison. She didn't brown it first, just sliced it up, and canned it.

Then, when she cooked it, she dipped the slices in flour and cooked like you would fresh meat.

Never could tell much difference myself.

Virgil B.

No browning

^^^Retard alert.^^^

LOL

I don’t know about beef but I can a lot of venison every year and never brown it. Raw pack only.

So all you folks that have never done it before think you know all about it... got it.

#microwave

I'd love to know how living in an Indian village earned you such a discerning palette.

LOL

It's palate.

You're welcome,
Dr. Pedantic