What did everyone cook today?
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calldoctoday
Not my normal cook time. Usually double that but were very good. Had a short window to work with. Yep, like them drier with more bark to them.PapaSop Well, you gotta do what you gotta do! I understand. The main thing is, they taste good!
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Just a couple quick steaks on a Wednesday night.
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So after a bunch of talk I made Philly Brats and used cheese wiz or whiz or whatever it is! I just used the stuff that you get in a glass jar and made the brats from beef instead of pork, stuffed them into hog casings and used a hoagie roll instead of a hotdog bun. They were really good, it wasn’t the best thing I have done recently but it was worth checking out. If we were using Barstool Sports “One bite everyone knows the rules” Pizza rating it would be a solid 7.2, not worth going way out of your way for but definitely worth checking out!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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So after a bunch of talk I made Philly Brats and used cheese wiz or whiz or whatever it is! I just used the stuff that you get in a glass jar and made the brats from beef instead of pork, stuffed them into hog casings and used a hoagie roll instead of a hotdog bun. They were really good, it wasn’t the best thing I have done recently but it was worth checking out. If we were using Barstool Sports “One bite everyone knows the rules” Pizza rating it would be a solid 7.2, not worth going way out of your way for but definitely worth checking out!
Jonathon I made lunch for the shop crew today by putting a bunch of tenderloin bits through the Weston Cuber and served it with bacon ends and pieces on brioche buns. We ate it too fast for pictures.
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Joe Hell Yeah, well I wouldn’t imagine that would hang around long, certainly wouldn’t have lasted here!
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So after a bunch of talk I made Philly Brats and used cheese wiz or whiz or whatever it is! I just used the stuff that you get in a glass jar and made the brats from beef instead of pork, stuffed them into hog casings and used a hoagie roll instead of a hotdog bun. They were really good, it wasn’t the best thing I have done recently but it was worth checking out. If we were using Barstool Sports “One bite everyone knows the rules” Pizza rating it would be a solid 7.2, not worth going way out of your way for but definitely worth checking out!
Jonathon That seems to be my experience with “Philly” anything. Its good, but not as good as a cheesesteak sandwich. I love those things. And they really are better in Philly. I live in Western PA so you would think that someone might have figured it out here, but there I have never had one as good as when I was in Philly. I recently have figured out a way to make a product like steam umms at home that has fooled most that it wasn’t steak. The few that could tell was because it was made with ground venison. I can’t wait to try it with beef to see the difference.
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scott farm Did you mean Steak Umms? I used to LOVE those things! Hmmm interesting to see if there was a way to create that at home…inject a roast maybe and then freeze slid and slice thin?
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Yes I did mean Steak Umms…sorry spell check doesn’t review for stupid. So I stumbled upon an article about how the owners of the company were court ordered to provide the production process for a right to know request. Something like their process was too vague for consumers to be able to tell what they were eating. Anyways…it is basically ground beef trimmings that is formed, frozen, and sliced very thin. Given that information, when you look at the steak umms, you can see that in their finished product. Thinly sliced ribeye is what the big names in Philly claim they use. We can’t get sliced ribeye at the same price point as them so I went to work. I took ground venison that was already cut with beef fat. I googled the estimated fat content of ribeye (44%) and adjusted my fat percentage to closely match. Did a secondary fine grind on the venison burger with the added beef fat. I then lined a loaf pan with saran wrap and pressed the ground meat into a loaf pan. Let it freeze for a day and then sliced it with one of those slicers they sell for slicing frozen meat. It looks kind of like a paper cutter from when I was in school. I set it to 1/8" and up to 1/4" and made a bunch of slices. Cooks up just like steak ums. I do the peppers, onions, and mushrooms on the griddle and then throw the meat on frozen. Chop it up with the spatula, season it, mix it all up, and put American cheese on it so it all melts together. Bulk boxes of beef trimmings are easily attained in my area and are roughly the same meat to fat ratio as per the wholesaler. I plan on doing a 60lb box of trimmings in the fall when I have all of my processing stuff out for butchering deer. For now, the 20lbs I made will have to do but I doubt they will make it through summer. Adding a binder of some type might help, but they are pretty damn tasty as is. I have had friends that want me to turn their entire whitetail deer into this stuff now. If I could figure out how to attach a picture, I could show you a finished sandwich.
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Yes I did mean Steak Umms…sorry spell check doesn’t review for stupid. So I stumbled upon an article about how the owners of the company were court ordered to provide the production process for a right to know request. Something like their process was too vague for consumers to be able to tell what they were eating. Anyways…it is basically ground beef trimmings that is formed, frozen, and sliced very thin. Given that information, when you look at the steak umms, you can see that in their finished product. Thinly sliced ribeye is what the big names in Philly claim they use. We can’t get sliced ribeye at the same price point as them so I went to work. I took ground venison that was already cut with beef fat. I googled the estimated fat content of ribeye (44%) and adjusted my fat percentage to closely match. Did a secondary fine grind on the venison burger with the added beef fat. I then lined a loaf pan with saran wrap and pressed the ground meat into a loaf pan. Let it freeze for a day and then sliced it with one of those slicers they sell for slicing frozen meat. It looks kind of like a paper cutter from when I was in school. I set it to 1/8" and up to 1/4" and made a bunch of slices. Cooks up just like steak ums. I do the peppers, onions, and mushrooms on the griddle and then throw the meat on frozen. Chop it up with the spatula, season it, mix it all up, and put American cheese on it so it all melts together. Bulk boxes of beef trimmings are easily attained in my area and are roughly the same meat to fat ratio as per the wholesaler. I plan on doing a 60lb box of trimmings in the fall when I have all of my processing stuff out for butchering deer. For now, the 20lbs I made will have to do but I doubt they will make it through summer. Adding a binder of some type might help, but they are pretty damn tasty as is. I have had friends that want me to turn their entire whitetail deer into this stuff now. If I could figure out how to attach a picture, I could show you a finished sandwich.
scott farm interesting experiment, sounds great. Can you provide a link or photo of the frozen slicer to are talking about? Thanks
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scott farm interesting experiment, sounds great. Can you provide a link or photo of the frozen slicer to are talking about? Thanks
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I tried using it for the jerky. You are limited to the size of the piece of meat you are using. My electric meat slicer still works better for jerky but would be better than cutting by hand for sure.
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Here is the type of slicer I was talking about.
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Here is the type of slicer I was talking about.
scott farm Where did you find this at? Will it work for cutting Bacon? Does the meat need to be semi frozen or is chilled sufficient?
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There are a ton of them on the internet, some with video demo. Depending on the size you get, it will slice something as big as a boneless pork loin or maybe a filet. Most of them come with food grade bags that you can put the meat in and twist to help get a cylinder shape. Bacon would be too big unless you cut it up into small pieces first. It cuts meat when it is rock solid frozen and is how it is supposed to be used. Once you see one in use, you will understand better.
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I have also use it to slice lardo and some of my harder salami. You can adjust the thickness down extremely thin. I freeze it over night and slice it paper thin. When you put the lardo in your mouth, it almost dissolves on your tongue like those breath strips that Listerine used to make.
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I have also use it to slice lardo and some of my harder salami. You can adjust the thickness down extremely thin. I freeze it over night and slice it paper thin. When you put the lardo in your mouth, it almost dissolves on your tongue like those breath strips that Listerine used to make.
scott farm
Wow. Looks great. Very interesting. -
Jonathon I made lunch for the shop crew today by putting a bunch of tenderloin bits through the Weston Cuber and served it with bacon ends and pieces on brioche buns. We ate it too fast for pictures.
Made a pretty simple dinner for the end to a busy week.
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Made a pretty simple dinner for the end to a busy week.
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YooperDog Going Uptown this week! Those are some nice looking Rib Steaks. Haven’t had one of those in a long time.
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