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Meatgistics - Walton's - Community
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  5. 13lbs of pork fat put up !!!

13lbs of pork fat put up !!!

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  • The FeedlotT Offline
    The FeedlotT Offline
    The Feedlot
    Team Orange Canning Dry Cured Sausage Traeger
    wrote on last edited by
    #1

    20210122_111147.jpg

    Thanks
    The Feedlot

    cdavisC smokinbubbaS 2 Replies Last reply
    1
    • The FeedlotT The Feedlot

      20210122_111147.jpg

      cdavisC Offline
      cdavisC Offline
      cdavis
      Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
      wrote on last edited by
      #2

      The Feedlot lucky dog I have heck trying to find it.

      1 Reply Last reply
      1
      • Hunter-SteveH Offline
        Hunter-SteveH Offline
        Hunter-Steve
        Team Orange
        wrote on last edited by
        #3

        That’s a great way to store it. I’ll have to start doing that. Thanks

        The FeedlotT 1 Reply Last reply
        1
        • Hunter-SteveH Hunter-Steve

          That’s a great way to store it. I’ll have to start doing that. Thanks

          The FeedlotT Offline
          The FeedlotT Offline
          The Feedlot
          Team Orange Canning Dry Cured Sausage Traeger
          wrote on last edited by
          #4

          Hunter-Steve your welcome sir

          Thanks
          The Feedlot

          1 Reply Last reply
          0
          • M Offline
            M Offline
            Mint
            wrote on last edited by
            #5

            I’m jealous too. Trying to find pork fat on Long Island is impossible. I go hog hunting in florida once a year and the hogs are very lean so I have to try to find pork fat or buy domestic pork butts to mix.

            1 Reply Last reply
            0
            • JonathonJ Offline
              JonathonJ Offline
              Jonathon
              Team Blue Admin Walton's Employee Power User
              wrote on last edited by
              #6

              Mint ksbowman83 John Belvedere fishfanatic1 Are all with you on LI, anyone know where he might be able to find some fat? We used to have someone out there called retiredrailroader or something but he doesn’t seem to be active anymore.

              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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              • The FeedlotT The Feedlot

                20210122_111147.jpg

                smokinbubbaS Offline
                smokinbubbaS Offline
                smokinbubba
                Team Orange Sous Vide Regular Contributors
                wrote on last edited by
                #7

                The Feedlot If I may ask, did you grind it then pack? If so, how do you get it from all sticking together before it freezes? I have done the same in the past and when I removed it from the freezer, it is one big block. I would like to have it like frozen high temp cheese that I can pour in my mix. Thx, Bubba

                If the women don’t find you handsome, they should at least find you handy - Red Green

                craigriceC 1 Reply Last reply
                0
                • smokinbubbaS smokinbubba

                  The Feedlot If I may ask, did you grind it then pack? If so, how do you get it from all sticking together before it freezes? I have done the same in the past and when I removed it from the freezer, it is one big block. I would like to have it like frozen high temp cheese that I can pour in my mix. Thx, Bubba

                  craigriceC Offline
                  craigriceC Offline
                  craigrice
                  Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                  wrote on last edited by
                  #8

                  smokinbubba if I were going to do a large amt. I would course grind and package in amts. that I normally use

                  1 Reply Last reply
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