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  5. What's your next Meat Project?

What's your next Meat Project?

Scheduled Pinned Locked Moved Meat Processing
bowl chopper
1.0k Posts 50 Posters 94.0k Views 42 Watching
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  • S slowmoe

    My latest attempt beef snack sticks is Hawaiian sticks. From the little bit of reading I have done so far it sounds like the proteins in meat don’t mix with fresh pineapple is there such a thing as pineapple extract or pineapple powder that I could use as flavoring. Just trying to create my own recipe. I would also like to attempt a salsa flavored snack stick any recipes or ideas would Be greatly appreciated.

    DeepwoodsbutcherD Offline
    DeepwoodsbutcherD Offline
    Deepwoodsbutcher
    Power User Veteran Regular Contributors
    wrote on last edited by
    #44

    slowmoe We use dehydrated pineapple in the brats I make at work.

    1 Reply Last reply
    0
    • PivodogP Offline
      PivodogP Offline
      Pivodog
      wrote on last edited by Pivodog
      #45

      Here are the results. After initially pulling it out of the hot bath I figured it was another failure, but we just tried it a day later and it was an overwhelming success! Here is the pic of the project!

      IMG_20210807_102749.jpg

      IMG_20210808_183351.jpg

      YooperDogY SurgS lkrfletcherL GWG8541G 4 Replies Last reply
      8
      • G Offline
        G Offline
        glen
        Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
        wrote on last edited by
        #46

        Looks ready for the beer!

        Give a man a fish and he eats for a day
        Teach a man to fish and he drinks beer for a lifetime

        1 Reply Last reply
        1
        • craigriceC Offline
          craigriceC Offline
          craigrice
          Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
          wrote on last edited by
          #47

          thanks for posting the pic

          1 Reply Last reply
          1
          • PivodogP Pivodog

            Here are the results. After initially pulling it out of the hot bath I figured it was another failure, but we just tried it a day later and it was an overwhelming success! Here is the pic of the project!

            IMG_20210807_102749.jpg

            IMG_20210808_183351.jpg

            YooperDogY Offline
            YooperDogY Offline
            YooperDog
            Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
            wrote on last edited by
            #48

            Pivodog it don’t look like a failure to me. Congrats!

            1 Reply Last reply
            1
            • PivodogP Pivodog

              Here are the results. After initially pulling it out of the hot bath I figured it was another failure, but we just tried it a day later and it was an overwhelming success! Here is the pic of the project!

              IMG_20210807_102749.jpg

              IMG_20210808_183351.jpg

              SurgS Offline
              SurgS Offline
              Surg
              Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
              wrote on last edited by
              #49

              Pivodog looks great. Enjoy!

              “A smooth sea never made a skilled sailor.”

              1 Reply Last reply
              1
              • PivodogP Offline
                PivodogP Offline
                Pivodog
                wrote on last edited by
                #50

                Thanks, everyone!

                cdavisC 1 Reply Last reply
                0
                • PivodogP Pivodog

                  Here are the results. After initially pulling it out of the hot bath I figured it was another failure, but we just tried it a day later and it was an overwhelming success! Here is the pic of the project!

                  IMG_20210807_102749.jpg

                  IMG_20210808_183351.jpg

                  lkrfletcherL Offline
                  lkrfletcherL Offline
                  lkrfletcher
                  Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                  wrote on last edited by
                  #51

                  Pivodog - Looks great

                  Life is a Garden - Dig it.

                  1 Reply Last reply
                  0
                  • twilliamsT twilliams

                    50lbs down 100lbs to go, supreme pizza, Parmesan garlic, blue ribbon, Sheboygan.C6EEBA5D-FDFF-41E7-A418-8201B7DF823A.jpeg

                    Ridley AcresR Offline
                    Ridley AcresR Offline
                    Ridley Acres
                    Regular Contributors
                    wrote on last edited by
                    #52

                    twilliams said in What's your next Meat Project?:

                    50lbs down 100lbs to go, supreme pizza, Parmesan garlic, blue ribbon, Sheboygan.C6EEBA5D-FDFF-41E7-A418-8201B7DF823A.jpeg

                    That looks like a real good start!

                    lkrfletcherL 1 Reply Last reply
                    5
                    • Ridley AcresR Ridley Acres

                      twilliams said in What's your next Meat Project?:

                      50lbs down 100lbs to go, supreme pizza, Parmesan garlic, blue ribbon, Sheboygan.C6EEBA5D-FDFF-41E7-A418-8201B7DF823A.jpeg

                      That looks like a real good start!

                      lkrfletcherL Offline
                      lkrfletcherL Offline
                      lkrfletcher
                      Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                      wrote on last edited by
                      #53

                      Ridley Acres - Thats a lot of sausage

                      Life is a Garden - Dig it.

                      1 Reply Last reply
                      0
                      • HerbcoFoodH Offline
                        HerbcoFoodH Offline
                        HerbcoFood
                        Regular Contributors Team Orange Sous Vide
                        wrote on last edited by
                        #54

                        When pork loin goes on sale again I am going to get after trying Canadian Bacon. Then same when pork butts go on sale I am going to make a small batch of deer bacon.

                        lkrfletcherL 1 Reply Last reply
                        0
                        • HerbcoFoodH HerbcoFood

                          When pork loin goes on sale again I am going to get after trying Canadian Bacon. Then same when pork butts go on sale I am going to make a small batch of deer bacon.

                          lkrfletcherL Offline
                          lkrfletcherL Offline
                          lkrfletcher
                          Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                          wrote on last edited by
                          #55

                          HerbcoFood - Sweet - Hoping to get an elk or 2 down in November.

                          Life is a Garden - Dig it.

                          kyleK 1 Reply Last reply
                          0
                          • twilliamsT twilliams

                            50lbs down 100lbs to go, supreme pizza, Parmesan garlic, blue ribbon, Sheboygan.C6EEBA5D-FDFF-41E7-A418-8201B7DF823A.jpeg

                            Denny OD Offline
                            Denny OD Offline
                            Denny O
                            Power User Cast Iron Canning Green Mountain Grill
                            wrote on last edited by
                            #56

                            twilliams Ya might have missed my question earlier friend, what makes a brat “Sheboygan”?

                            Denny O’s-Smokey Bones
                            I’d rather be sit’in in a boat and thinking about God,
                            Than sit’n in church and thinking about fish’in!

                            twilliamsT 1 Reply Last reply
                            0
                            • Denny OD Denny O

                              twilliams Ya might have missed my question earlier friend, what makes a brat “Sheboygan”?

                              twilliamsT Offline
                              twilliamsT Offline
                              twilliams
                              Power User PK100 Regular Contributors Team Grey
                              wrote on last edited by
                              #57

                              @dennyo I am sorry, I did not see your question. The commentary says it is a Wisconsin style bratwurst with a lot of onion flavor. Says it is best boiled in beer then grilled to firm them up. I have not tried boiling in beer yet. They are not too bad, however I’m not liking my texture so it perhaps is not getting my best review

                              1 Reply Last reply
                              1
                              • PivodogP Pivodog

                                Here are the results. After initially pulling it out of the hot bath I figured it was another failure, but we just tried it a day later and it was an overwhelming success! Here is the pic of the project!

                                IMG_20210807_102749.jpg

                                IMG_20210808_183351.jpg

                                GWG8541G Offline
                                GWG8541G Offline
                                GWG8541
                                Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                wrote on last edited by
                                #58

                                Pivodog thats a good looking product.

                                “You never really die until you end up on the wall at a Cracker Barrel”

                                1 Reply Last reply
                                0
                                • lkrfletcherL lkrfletcher

                                  HerbcoFood - Sweet - Hoping to get an elk or 2 down in November.

                                  kyleK Offline
                                  kyleK Offline
                                  kyle
                                  Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                                  wrote on last edited by
                                  #59

                                  lkrfletcher I’m so jealous. I want to go elk hunting before I’m too old

                                  hey vegetarians, my food poops on your food!

                                  johnsbrewhouseJ R B 3 Replies Last reply
                                  0
                                  • kyleK kyle

                                    lkrfletcher I’m so jealous. I want to go elk hunting before I’m too old

                                    johnsbrewhouseJ Offline
                                    johnsbrewhouseJ Offline
                                    johnsbrewhouse
                                    Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                                    wrote on last edited by
                                    #60

                                    kyle I go Elk hunting every year and that Bull elk thumbs his nose at me every time. Here’s a little picture of what we have on our property. We can only hunt bulls three point or better, or you can draw a cow tag. There is only one drawn in the management area where our property is and plenty of cows. Packwood Elk.jpeg

                                    kyleK Denny OD lkrfletcherL 3 Replies Last reply
                                    3
                                    • johnsbrewhouseJ Offline
                                      johnsbrewhouseJ Offline
                                      johnsbrewhouse
                                      Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                                      wrote on last edited by
                                      #61

                                      Going to make some Hawaiian chicken brats with pineapple and a teriyaki chicken sausage with pineapple tomorrow or Wednesday. These will be small 2.5 lb. batches to see how they will work out. If things go right, they will be part of a competition entry in September. Using the seasonings I got from Walton’s today via UPS. I think they must have found some war zone since it took six days and the box had been broken open and re-sealed. Obviously they failed to check for damage inside, when it got here everything was bread with Chicken on the Run Dust. They managed to poke a hole in the top of the bag. Didn’t lose a lot, but dust goes a long way and the dog knew something was wrong. She was on it like a drug dog on a bust. I seriously don’t know who is worst at deliveries to Washington State, FedEx or UPS.

                                      kyleK cdavisC 2 Replies Last reply
                                      0
                                      • johnsbrewhouseJ johnsbrewhouse

                                        kyle I go Elk hunting every year and that Bull elk thumbs his nose at me every time. Here’s a little picture of what we have on our property. We can only hunt bulls three point or better, or you can draw a cow tag. There is only one drawn in the management area where our property is and plenty of cows. Packwood Elk.jpeg

                                        kyleK Offline
                                        kyleK Offline
                                        kyle
                                        Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                                        wrote on last edited by
                                        #62

                                        johnsbrewhouse what a nice picture. Your very lucky. I love to get wild game, but just the experience of being out in the woods with family or friends seems to get more important the older I get. A couple buddies and I are going to try and plan a trip for next year🤞. My dad went to colorado a couple times when I was young, (I couldn’t go because of school,) never got a elk, but had a great time. Now I have all night tonight at work to dream

                                        hey vegetarians, my food poops on your food!

                                        1 Reply Last reply
                                        1
                                        • johnsbrewhouseJ johnsbrewhouse

                                          Going to make some Hawaiian chicken brats with pineapple and a teriyaki chicken sausage with pineapple tomorrow or Wednesday. These will be small 2.5 lb. batches to see how they will work out. If things go right, they will be part of a competition entry in September. Using the seasonings I got from Walton’s today via UPS. I think they must have found some war zone since it took six days and the box had been broken open and re-sealed. Obviously they failed to check for damage inside, when it got here everything was bread with Chicken on the Run Dust. They managed to poke a hole in the top of the bag. Didn’t lose a lot, but dust goes a long way and the dog knew something was wrong. She was on it like a drug dog on a bust. I seriously don’t know who is worst at deliveries to Washington State, FedEx or UPS.

                                          kyleK Offline
                                          kyleK Offline
                                          kyle
                                          Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                                          wrote on last edited by
                                          #63

                                          johnsbrewhouse let customer service know. Happened to me and waltons took care of it

                                          hey vegetarians, my food poops on your food!

                                          johnsbrewhouseJ 1 Reply Last reply
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