What did everyone cook today?
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Smoked pork belly burnt ends, Mac n Cheese and Voodoo pork and beans. It was a feast.
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Tex_77 those sausage stix look pretty solid
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erich52 I liked the maple better than the original
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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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zbigjeff That looks good. I have always wanted to do those as more of a mexican/asian sort of meal, along with some for bacon. However, finding pork bellies is just about impossible around here & when you do they are beyond expensive.
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Jonathon um um!
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Tex_77 Tell me more about those breakfast strips please.
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Jonathon I’m assuming that’s brisket?
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I thought it was a very rare steak, so much much for my observations.
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I thought it was a very rare steak, so much much for my observations.
calldoctoday I bet you’re right. I wasn’t thinking. Brisket that rare would need a chainsaw to cut it
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I thought it was a very rare steak, so much much for my observations.
calldoctoday Jonathon I thought it was well done steak.
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Chef They are new from Jimmy Dean.
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Tex_77 were those sausage strips cased and then sliced or processed in a pan and then sliced? Look good.
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Tex_77 were those sausage strips cased and then sliced or processed in a pan and then sliced? Look good.
YooperDog I don’t know, you’ll have to call Jimmy Dean and ask him.
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Tex_77 I think he is on the wrong side of the grass now, but his songs live on. LOL
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Tex_77 So really, you didn’t make them?
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zbigjeff That looks good. I have always wanted to do those as more of a mexican/asian sort of meal, along with some for bacon. However, finding pork bellies is just about impossible around here & when you do they are beyond expensive.
calldoctoday The only way I obtained one was going to a local farm to table butcher in the stix and that was only about 20 mins away. Thank god I knew them through soccer and bowling. They threw me one with the loin attached that they were breaking down that day. It wasn’t cheap at $4.99/lb. But, I knew it was fresh. Some close friends wanted the burnt ends and it worked out well because I used half for the burnt ends. Going to create an old fashioned Italian porchetta for labor day festivities this week with the other half and put it away till then. The reaction to the burnt ends was over the top. Whew! My butt was on the line.
Its the same group I abuse when making sausage. -
Tex_77 it looked similar to the way my venison bacon turns out. I put the mix in a pan to set up, smoke it and then slice it up. That was my curiosity in the previous message, never saw your reply to Chef until later. Were the sausage strips fresh or cured? I bet the venison bacon process would work if they are a cured variety.
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