What's your next Meat Project?
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Dr_Pain Didn’t realize it was you my brother! Glad you joined and looks like you have a fun weekend planned!
Jonathon Mais yea cher! The weekend project is in preparation for that 10" slicer you “forced” me to buy LOL!!! Thanks again for your advises in our email exchanges. Now if I could only decide which seasonings to try… too many choices and which becomes a brain block for me.
Have you ever considered having a review section on the Walton seasoning (where people share their experiences and how they used the seasoning?) I know I could do a search but sometimes just idle reading inspires, you know
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Dr_Pain We have reviews that people can send in for a coupon when they order through the website but I get the idea that you are thinking of something different? More like posting we do here? If that is the thought then it is a possibility that it will be added to waltons.com in the near(ish) future!
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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Dr_Pain We have reviews that people can send in for a coupon when they order through the website but I get the idea that you are thinking of something different? More like posting we do here? If that is the thought then it is a possibility that it will be added to waltons.com in the near(ish) future!
Jonathon A forum review section would be awesome. When I am at home idling I like to read those forum threads (any of them) and a lot of times I get inspired by other people’s experimentation. I know we have a recipe section but sometimes just a review of a product dealing with flavor profile (salt taste: 1-10/10, heat profile 1-10/10 etc… and how they used it (chicken, beef, fish etc… cured or fresh). Recipes are awesome but sometimes I find them a little overwhelming and I just skip to the next. A tease like you did with the new seasoning was more enticing to me than a full blown complicated recipe HOWEVER after purchasing that seasoning for some “fake fish” (which I am still unsure what you meant) I would definitely dive into the recipe season to see how it can be applied in other cooks, since I hate to have my seasoning go bad on the shelve.
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Dr_Pain Fake fish was stupid of me, I meant fake crab meat, it IS fish, not crab meat. I think it is basically the sausage of the fish world. Discarded/small pieces of fish get processed into yummy goodness! We have a lot more coming on the Spiceology stuff, PatrickB has been hard at work getting some videos of those that will live on the product pages.
We are going to eventually need some sort of commenting ability on waltons.com anyway, so this might be able to play into that.
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This October I’ll be making approx 40 lbs of bacon and 40 lbs of various sausages for the winter and Christmas gifts.
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Just made the brine for the pork loin to get the pork loin cured…
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Just made the brine for the pork loin to get the pork loin cured…
What all goes in your brine?
I see the garlic cloves but that’s all I can ID.Paul
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What all goes in your brine?
I see the garlic cloves but that’s all I can ID.processhead said in What's your next Meat Project?:
What all goes in your brine?
I see the garlic cloves but that’s all I can ID.Water, salt, pink salt, raw sugar, maple syrup, sage, and garlic. The recipe also called for thyme, but we aren’t fans of thyme.
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Bet it tastes as good as it sounds. Will you inject the loin?
Paul
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Bet it tastes as good as it sounds. Will you inject the loin?
processhead No, sits for three days in the brine, one day on a rack drying out in the fridge, then Ill cold smoke it to 150°.
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processhead said in What's your next Meat Project?:
What all goes in your brine?
I see the garlic cloves but that’s all I can ID.Water, salt, pink salt, raw sugar, maple syrup, sage, and garlic. The recipe also called for thyme, but we aren’t fans of thyme.
Sounds like the cure I made for my lonzino (Canadian Bacon). I am not a huge fan of thyme either except with chicken confit
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Sounds like the cure I made for my lonzino (Canadian Bacon). I am not a huge fan of thyme either except with chicken confit
Dr_Pain That there is fancy, I won’t be doing some like that!!
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processhead No, sits for three days in the brine, one day on a rack drying out in the fridge, then Ill cold smoke it to 150°.
HerbcoFood said in What's your next Meat Project?:
processhead No, sits for three days in the brine, one day on a rack drying out in the fridge, then Ill cold smoke it to 150°.
Interesting…… please post some after pic.
Got mine curing in the chamber
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Just made the brine for the pork loin to get the pork loin cured…
HerbcoFood Is the loin bone-in or boneless?
Dr_Pain That looks like it will be good. Please post pics when you slice them, both of you.Paul
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HerbcoFood Is the loin bone-in or boneless?
Dr_Pain That looks like it will be good. Please post pics when you slice them, both of you.processhead Boneless.
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HerbcoFood Is the loin bone-in or boneless?
Dr_Pain That looks like it will be good. Please post pics when you slice them, both of you.processhead Absolutely!! I’ve been experimenting a bunch since I finally got my meat locker dialed in just right. So far I’ve made traditional salamis but this weekend I decided to go BIG! Those two salamis are in some 81mm casing ROFL!
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I have now safely put the meat away to cure in the brine, just now wait to get a beautiful smoke bath Saturday morning.
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I had forgotten about my buddy for some reason bought me an entire NY strip and the umai dry aging bags to see how it works. Well today was day 45 of being aged, so I cut 1.5" steaks. I will reverse sear two this weekend to see how supple they taste. My smoker will be blowing and going Saturday for sure. The fat feels very buttery and the meat is super soft.
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HerbcoFood said in What's your next Meat Project?:
processhead No, sits for three days in the brine, one day on a rack drying out in the fridge, then Ill cold smoke it to 150°.
Interesting…… please post some after pic.
Got mine curing in the chamber
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I have now safely put the meat away to cure in the brine, just now wait to get a beautiful smoke bath Saturday morning.
HerbcoFood quick question for you… do you cut the pellicle off or are you one that likes to eat that leathery “funk”?? I normally trim and grind the rind to add to spaghetti or chilis. It add a little texture and a little funk and I like it.
I can convert my meat locker back and forth between dry aging and curing (using the controllers). I dry age during the winter and early spring season (because it is less demand on the compressor to maintain the temps) and cure meat during the summer and fall season. I put away a bunch of steak away (45 and 60 days) and when I have enough stock I just start making salamis and stuff.
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