Meat Processing

@johng5 I’m with @Chef .I’ll stick with God’s creations.

I agree with @processhead. Really depends on the time of the week. Sometimes I need fresh sometimes I want smoked

@doug-benton-0 there are other binders that will work, but sure gel really does and outstanding job on my summer sausage every time.

@wdaly no problem. I’m just glad it worked out as well as it did!

@bocephus thanks for the reply

@ridley-acres We invited the neighbors to a neighborhood open house and posted it on the FB page and I am shocked how many people were sad we were leaving. I don’t associate with any of them, which is the shocking part ROFL!

@cheesy i think the old timers used much more salt for preservation. Not sure if thats why the life expectancy was 50 years old…lol.

@rafterw said in Advice for making Pastrami: @maurermeat look into the charcuterie book by Michael Ruhlman and Brian Polcyn. Most of the methods they discuss in the book scale well to retail portions. Will second that all the pastrami I have made followed this cure and they have been fantastic. When I cook I rub in course black pepper/coriander then smoke till I hit ~160F IT or so. Then I put it in a hotel pan with water about halfway up the brisket, cover, and braise for 3 hours to make it tender. I am NOT retail so apologize for jumping in, just done this a good number of times for personal consumption.

Here is the price at my Costco, looks like prices are pretty much the same as what everyone else is seeing; $4.39/lb. [image: 1635891700269-img_8931.jpg]

@kevin-page good luck on your bacon

@processhead It was definitely more like gelatin than fat.

@ridley-acres I buy it that way from Restaurant Depot, so I really don’t know how that would work. I do know the process involves high pressure and multiple sized sieves. It everything picked clean from what is left on the carcass. It tasted surprisingly good since it contains the parts of the whole chicken and it was cheap, $1 per lb. All you have to do is add your ingredients and process away.

@cabelas90 said in Bulk meat bags: @ridley-acres There is actually a machine to do this. We have one hooked to our Vacuum stuffer. We can pack 50lbs a min with it! There are a couple versions with some clipping every time you pull a lever (semi auto) or Clipping continually until it runs out of product or you tell it to stop. They are called Double clippers. Looked up them double clippers. That’s far more production than I’ll be having for the foreseeable future. But good to know if I ever get there.

@jonathon I need to point out that the bag was a mix of chocolate covered peanuts AND candy corn so everyone doesn’t think I am an idiot!

Great results from a high volume solo effort. I bet you slept good that night. lol

This is my project this weekend so I am tagging myself in this thread

@rafterw tiger meat is awesome. I’m a born and raised ND boy and tiger meat (raw seasoned ground beef) is pretty popular

These are beautiful. Great job!

@good-n-you Let us know the results of your experiments.